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 89 of 147

Seasonal Menu Impresses BY BECKY LUKOVIC, Vice Chargée de Presse DINNER AT THE Four Seasons is always enjoyable. Add chevaliers in black tie and dames de la Chaîne in evening gowns, and it becomes an elegant event! On November 12, at Park 75 restaurant in the Four Seasons Hotel Atlanta, Executive Chef Michael Patria's team created a spectacular, seasonal menu for the Atlanta Bailliage. Atlanta con- frères welcomed two esteemed guests: Chilterns Bailli Régional Barney Quinn and his wife, Jenny, from the United Kingdom. They were also joined by Bailli Provincial Tony Hirsh, who officiated the induction ceremony, and Myrtle Beach Bailli Allyson Hirsh. Three new mem- bers were inducted; one confrère was reinstated; and two members were elevated. Vice Chargé de Missions Andrew Ward received a Bronze Star of Excellence for his service to the Chaîne throughout the years. Bailli Herbert Spasser presented Chef de Cuisine Joshua Freyer, his culinary team, and the service staff with a commemorative Chaîne plaque. Chef de Cuisine Freyer expounded on the importance of using the fresh- est ingredients when creating menus that reflect the rich bounty available at different times of the year. The appreciative group applauded him and his team for a job well done. G ATLANTA Four Seasons Hotel Atlanta Park 75 November 12, 2017 VENISON CARPACCIO Grilled Focaccia, Black Currant Mostarda, Endive Ponzi Pinot Noir 2014 PAN-ROASTED SEA BASS Roasted Garlic Quinoa, Acorn Squash, Fish Nage Au Bon Climat Chardonnay 2015 SORGHUM-BRAISED VEAL CHEEKS Creamed Leeks, Hazelnut Crumble Château Pichon-Longueville Baron 2004 MIXED BERRIES CHANTILLY Kracher Beerenauslese 2013 The Four Seasons Atlanta Bailli Provincial Tony Hirsh, Professionnel de la Table Kendrick Dopp, and Bailli Herb Spasser. Chef Rôtisseur Don Sedivy and Barb Sedivy. Vice Chargé de Missions Andrew Ward and Officier Roger Gelder. Bailli Provincial Tony Hirsh, Chevalier Paul Dopp, and Bailli Herb Spasser. BAILLIAGES 88 :: C H A I N E U S . O R G :: 2 0 1 8 v 2

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