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.

Issue link:

Contents of this Issue


Page 90 of 147

Old World Magic BY AUSTIN RANDALL TAYLOR Vice Chargé de Presse COOL BREEZES BLOWING off the Gulf of Mexico, a moonlit sky, and a string duet welcomed Tampa Sun Coast Bailliage members to a rooftop reception at the Fort Harrison Hotel in Clearwater, Florida. As it was December 2, the his- toric hotel was stunningly bedecked for the holidays. Arriving attendees marveled at the beauty and detail of the decorations. At the appointed time, the doors to the Crystal Ballroom were opened to reveal a magnificent hall fit for roy- alty. The room was a visual harbinger of the spectacular nine-course meal to come. Led by Executive Chef Barry Reid and Vice Conseiller Culinaire et des Professionnels National, Militaires Rene Marquis, the courses were introduced by culinary staff members who are also professional members of the Chaîne. Manager Luca Biancolini of the Fort Harrison's Hibiscus restaurant provided expert wine commentary. A standout preparation was grilled duck rillette served on a plank with the Chaîne emblem seared into the wood. Both the lamb rack and veal pot-au-feu were celebrated as true culinary art. The evening concluded with the customary recognition of the chefs and staff by Bailli Robert Procida and honored guest Bailli Provincial Bill Solomon. G TAMPA SUN COAST Executive Chef Barry Reid. Vice Conseiller Culinaire et des Professionnels National, Militaires Rene Marquis. Chef Rôtisseur Kevin Maier. Chefs. Bailli Robert Procida and Chevalier Ray Kelly. Elise Edgerton, Chevalier David Edgerton, Dame Mary Cernuda, Charles Cernuda, Dame Barbara Edgerton, and Bruce Edgerton. BAILLIAGES 2 0 1 8 v 2 :: G A S T R O N O M E :: 89

Articles in this issue

Archives of this issue

view archives of Gastronome - VOL2 2018