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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Autumn Dinner in the Mountains BY MICAELA CHOO, Vice Chargée de Presse AGAINST THE BACKDROP of magnificent mountains resplendent with fall colors, Salt Lake City Bailliage members dined at the Stein Eriksen Lodge on September 16, 2017. Two Sedona Bailliage confrères joined them. Named after the Olympic gold medal-winning Norwegian skier, the lodge is a Forbes Five- Star hotel. To start, Vice Echanson National David Merrill asked attendees to join him in a birthday toast to his wife, Colleen Merrill. Bailli Martin Perham selected the evening's wines and, along with Vice Echanson Sheral Schowe, offered wine notes during dinner. The highlight was Bouchard Père et Fils Beaune Premier Cru Grèves Vigne de l'Enfant Jésus 2008. Because of its inten- sity, vibrancy, and rich texture, it paired beautifully with both the wild sockeye salmon and Wagyu short rib ragoût. Poached lobster was matched with Maison de Montille Saint-Romain le Jarron 2014, which Master Sommelier Ian Cauble—winner of the Chaîne's International Young Sommeliers Competition in 2011— described as "versatile with different styles of cuisine." Alana Tokaji Owners Andras and Alison Nemeth brought Tokaji Muscat Betsek 2007 to pour with dessert. This intensely sweet offering perfectly complemented the toffee-pudding finale. G SALT LAKE CITY Stein Eriksen Lodge September 16, 2017 WINTER POINT OYSTER Sauvignon Blanc Gel é e, Osetra Caviar Luneau-Papin Muscadet Sèvre et Maine Sur Lie le Verger 2015 POACHED LOBSTER Roasted Yellow Beets, Golden Beet Gastrique Maison de Montille Saint- Romain le Jarron 2014 SEARED WILD SOCKEYE SALMON AND WAGYU SHORT RIB RAGOÛT Bouchard Père et Fils Beaune Premier Cru Grèves Vigne de l'Enfant Jésus 2008 NORTH AMERICAN ELK TENDERLOIN Smoked Molasses, Braised Cipollini Onions Château Citran Haut-Médoc 2005 STICKY TOFFEE PUDDING Caramel Tuile, Toffee Sauce, Vanilla Ice Cream Alana-Tokaj Tokaji Muscat Betsek 2007 Stein Eriksen Lodge, Deer Valley, Utah Sedona Professionnel du Vin Bruce Misamore and Dame Janet Misamore. Antoaneta Boyadjieff and Vice Conseiller Culinaire Melvin Harward. Lisa Brothman and Chevalier Art Brothman. Chevalier Andrew Schilly and Susie Amos. Chevalier Jerry Mika and Diane Mika. BAILLIAGES 2 0 1 8 v 2 :: G A S T R O N O M E :: 93

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