Gastronome

VOL2 2018

Gastronome is the official publication of the U.S. Chaîne des Rôtisseurs. The magazine provides coverage of local, regional, national and international Chaîne events as well as feature stories about members and member establishments.

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A Timeless Washington BY WILLIAM S. BABASH, Vice Chargé de Presse THE WASHINGTON, D.C. Bailliage celebrated the holi- days in style at the Willard InterContinental Hotel on December 7. General Manager/Chef Grillardin Markus Platzer hosted the black-tie event. Located two blocks from the White House, the Willard has been a Washington landmark since 1818. Its turn-of-the-century grandeur befits its legendary history. The Willard has hosted almost every U.S. President since 1853: Abraham Lincoln lived there for two weeks before his inauguration. Martin Luther King, Jr. wrote his "I Have a Dream" speech at the hotel. Displayed in the soaring lobby were a magnificent Christmas tree and a silver and blue hanukkiah , or candelabra, for Hanukkah. An a cap- pella group sang carols, their perfect harmony filling the air with old-fashioned holiday cheer. In the opulent Crystal Room, the sixty-four attendees were treated to a five-course feast prepared by Executive Chef/Maître Rôtisseur Peter Laufer. Both Chef Laufer and Executive Pastry Chef Jason Jimenez delighted the group with their flawlessly executed, inno- vative cuisine. Wines from the bailliage's cellar perfectly complemented the meal. Superb food and wine, gracious service, the ele- gance of the Willard, and Chaîne camaraderie were the perfect combination to evoke the spirit of the season in everyone. G WASHINGTON, D.C. Willard InterContinental Hotel December 7, 2017 SWEET CORN CHOWDER Clams, Scallops, Candied Bacon Billecart-Salmon Brut Rosé N.V. CURED PATAGONIAN SALMON Caviar, Cucumber Mousse Alphonse Mellot Satellite Sancerre Blanc 2016 ROASTED LAMB Winter Squash Galette, Truffle- Parsnip Straws, Porcini Silk Domaine de Bonserine Côte Rôtie la Sarrasine 2012 GOLDEN RAISIN SPICE CAKE Burnt Caramel Mousse, Milk Chocolate Melting Powder, Marinated Hazelnuts, Frangelico Ice Cream Domaine des Baumard Quarts de Chaume 2005 PHOTOS BY ARVIN PHOTOGRAPHY, JUDITH MAZZA, ALLAN KAM, AND BILL BABASH Simon Chapman, Marianne Chapman, Bailli Judith Mazza, Christina Platzer, and General Manager/Chef Grillardin Markus Platzer. Dame Julia Eakes and Chevalier Philip Schimmel. Bailli Judith Mazza, Executive Chef/Maître Rôtisseur Peter Laufer, Executive Pastry Chef Jason Jimenez, and General Manager/Chef Grillardin Markus Platzer. Vice Chargé de Presse Bill Babash and Dame Whitney Babash. Dame Janice McHenry and Vice Conseiller Gastronomique Michael McHenry. BAILLIAGES 2 0 1 8 v 2 :: G A S T R O N O M E :: 79

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