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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Chefs, staff, and Chaîne officers. Butchers, Chaîne Makers! BY JENNIFER DUNN, Vice Chancelier-Argentier ON OCTOBER 1, the Hartford Bailliage enjoyed a daz- zling dinner prepared by Executive Chef Luis Vazquez, formerly chef to the governor of Puerto Rico. At Butchers & Bakers, the Plan B Group's recently minted res- taurant in Farmington, Connecticut, Chef Vazquez has crafted a menu that features new American fare made with locally sourced, seasonal ingredients. Bakers prepare fresh bread and pastries on-site daily. Steak, chicken, and seafood are custom butchered by a special team. Items such as ricotta cheese and fennel sausage are also made in-house. The restaurant's commitment to home- grown ingredients has even been integrated into the décor: a wine display case has been converted into a hydroponic garden that grows herbs for the kitchen. Bailli Gary Dunn, owner of Spiritus Wines, paired exciting wines, including an uncommon Chapel Down sparkling from England, with the delicious cuisine. Plan B Group Owners Maîtres de Table Restaurateur Allie Gamble, Joseph Musumeci, and Shawn Skehan enthusi- astically regaled the group with their inspiration for the restaurant and distributed gifts of tiny bottles of German bitters. Cigars and cocktails were savored into the wee hours on a large terrace with blazing firepits. G HARTFORD Butchers & Bakers October 1, 2017 SLOW-ROASTED OCTOPUS Gigante Bean-Espelette Spread, Pea Tendrils Mormoraia Vernaccia di San Gimignano 2015 BEEF CARPACCIO Shiitake Consommé, Marrow Dumpling Domaine de Remont Juliénas Vieilles Vignes 2014 BRAISED RABBIT CANNELLONI Leek Shell, Cheddar Fondue La Spinetta Ca di Pian Barbera d'Asti 2012 SKILLET-SEARED GOAT RIB CHOPS Farro, Parsnip-Cauliflower Casserole, Worcestershire-Red Wine Emulsion Domaine des Lises Crozes- Hermitage 2015 FIG TRIO Ramos Pinto White Porto Paulina Drozdzowski and Vice Echanson Jordan Peck. Konstantin Polukhin, Maître de Table Restaurateur Joe Musumeci, and Vice Chargé de Missions Frank Szilagyi. Sonya Cosumano, Maître de Table Restaurateur Shawn Skehan, and Maître Restaurateur Angie Perdelwitz. Chevalier Tom Bivona. Bailli Gary Dunn and Vice Chancelier-Argentier Jennifer Dunn. BAILLIAGES 92 :: C H A I N E U S . O R G :: 2 0 1 8 v 2

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