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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Page 84 of 147

An Elegant Halloween BY CAROLE DORRIS, Vice Chargée de Presse ON OCTOBER 22, the Colonial New England Bailliage held an elegant induction dinner at the Beechwood Hotel. The event was seamlessly executed by Vice Conseiller Culinaire Bill Brady, owner/chef of Sonoma Restaurant in the Beechwood; Bailli Sandra Kraft; Bailli Honoraire Gerald Kraft; Vice Conseiller Gastronomique Russell Litin; and Executive Chef/Maître Rôtisseur Anthony Gallotto. Attendees in Halloween costumes added to the convivial atmosphere, as did some tickling of the ivories by Chevalier Stephen Kurland. The ceremony was held in the hotel's chapel, with its arched interior and lovely fea- tures. The carved-wood ceiling, wainscoting, and stained-glass windows originated from a chapel that was formerly part of the Worcester City Hospital. All were lovingly procured to be rebuilt in the Beechwood. Confrères were honored to have Bailli Provincial Mont Stern officiate; he inducted ten new members, elevated three members, and brought five confrères into the Mondiale. Although the entire meal was delicious, the dish that lingers in this author's memory is the foie gras torchon . Full of rich, subtle flavors, it was perfectly matched with a highly rated Sicilian muscat whose sweet softness was ideal with the creamy foie gras. The evening remains one of the chapter's most memorable. G COLONIAL NEW ENGLAND Beechwood Hotel Sonoma Restaurant October 22, 2017 FOIE GRAS TORCHON Fig Jam, Brioche Toast Donnafugata Ben Ryé Passito di Pantelleria 2012 PUMPKIN RAVIOLI Sage Butter, Roasted Hubbard Squash Bruno Giacosa Roero Arneis 2014 CHOP OF VEAL WELLINGTON Pommes Dauphine, Spinach Le Serre Nuove Dell'Ornellaia 2014 MARASCHINO BABA RHUM Vanilla Cream Frescobaldi Pomino Vin Santo 2007 Karl Youkstetter, Chef Rôtisseur Kim Youkstetter, Vice Chargée de Presse Carole Dorris, and Vice Echanson Hon. Ronald Dorris. Bailli Sandra Kraft, Dame Rini Das, and Bailli Provincial Mont Stern. Vice Chargé de Missions Steve Schmitz and Vice Chargée de Médias Sociaux Helen DeAndrade. Judi Stern and Dame Kim Miller. Officier Joan Caparso, Chevalier Stephen Kurland, and Dame Erika Goldberg. Bailli Hon. Gerald Kraft and Vice Conseiller Gastronomique Russell Litin. Bailli Sandra Kraft, Beechwood Hotel Managing Partner/Boston Maître Hôtelier El-Sayed Saleh, Owner/Chef/Vice Conseiller Culinaire William Brady, and Executive Chef/Maître Rôtisseur Anthony Gallotto. BAILLIAGES 2 0 1 8 v 2 :: G A S T R O N O M E :: 83

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