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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Opa! Greek Night at the Summit Club BY LYNETTE SAVAGE, Vice Chancelier-Argentier THE GREEK PHYSICIAN Hippocrates said, "Let food be thy medicine and medicine be thy food." There is noth- ing like Greek fare to cure what ails the spirit. The Tulsa Bailliage's Greek dinner at the Summit Club on September 10, 2017 was hosted by Vice Conseiller Culinaire Andrew Revelis, who also designed a commemorative pin featuring the Greek Parthenon. The event was a sell-out, as there are apparently many Greek food enthusiasts in the bailliage. For dinner, attendees were seated at a single, long table decorated in the tradi- tional Greek colors of blue and white. While savoring grilled octopus paired with Domaine Sigalas Assyrtiko/Athiri 2016, one could imagine being in Santorini viewing the Athiri vines trained to their bas- ket shapes that protect the grapes from harsh weather. Another culinary standout was braised goat youvetsi with bordelaise sauce. The evening closed with saganaki flambé—the tra- ditional Greek treat of flaming kasseri cheese prepared tableside—served with chilled Ouzo 12. All were capti- vated by the flames produced by the fifty-plus servings of saganaki and equally pleased that these flames and the resultant smoke did not set off the ballroom's indoor sprinkler system. G TULSA The Summit Club September 10, 2017 PSOMI AND ALEVROPITA Heirloom Beet Hummus, Artichoke Dio Fili Estate Xinomavro 2011 GRILLED, SHAVED OCTOPUS Grilled Fruit Suprêmes, Arugula, Chive Oil Domaine Sigalas Assyrtiko/Athiri 2016 BRAISED GOAT YOUVETSI Wild Mushrooms, Orzo, Goat Bordelaise Sauce Saint George Aghiorghitiko 2013 SAGANAKI FLAMBÉ Ouzo 12 PHOTOS BY WENDY TURNER AND ANDREW REVELIS Tulsa Bailliage members. Vice Echanson Stephen Gerkin, Bailli Sue Gerkin, Vice Chancelier-Argentier Lynette Savage, Vice Chargée de Missions Heather Revelis, Vice Conseiller Culinaire Andrew Revelis, Assistant General Manager/Sommelier Trevin Hoffman, and General Manager Jared Jordan. Dame Deborah Krumme, Chevalier Robert Krumme, Dame Suzanne Wallis, and Vice Chargée de Presse Mary Anne Lewis. Chevalier Stephen Greubel and Dame Linda Van Arkel-Greubel. Assistant General Manager/Sommelier Trevin Hoffman. Officier Insung Kim, Officier Randall Webb, Kristin Kane, and Bob Kane. BAILLIAGES 80 :: C H A I N E U S . O R G :: 2 0 1 8 v 2

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