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.

Issue link: https://gastronome.epubxp.com/i/1035845

Contents of this Issue

Navigation

Page 96 of 147

Twelfth Night in BY THELMA NEGLEY, Vice Chargée de Presse NAPLES BAILLIAGE MEMBERS stepped into a Shakespearean fantasy on January 15 at Owner/Chef Brian Roland's Venue Naples, where the banquet room had been transformed into an Elizabethan dining hall, complete with crimson drapes, intricate tapestries, and heraldic banners above the long tables. Elizabethan music played in the background. The meal con- tained only items that would have been available in sixteenth- century England—that is, what could have been shot with an arrow, fished in a river, or gathered in a field. The menu theme was Twelfth Night , which was originally performed on Candlemas Day. Chef Roland is professional member of the Naples Chapter. He, along with his wife, Nicole Roland, and Executive Chef David Robbins, joined in the fun by donning Elizabethan dress. Menus and wine notes were printed on parchment-like scrolls. Each course playfully refer- enced Shakespeare or characters from Twelfth Night . For example, "Lady Olivia's Platter" of trout and cockles with Scottish salmon roe comprised Act 1. "Cheeses of Merrie England" and a syllabub dessert, titled "Viola's Love Triangle," rounded out Acts 4 and 5, leaving even the most discriminating lords and ladies impressed. G NAPLES Venue Naples January 15, 2018 TROUT AND COCKLES Smoked Ham Hocks, New World Potatoes, Saffron Broth, Lobster-Potato Purée, Crème Fraîche, Scottish Salmon Roe Chenin Chardonnay 2010 HYSSOP-CITRUS-BRINED PHEASANT Harissa-Roasted Carrots, Red Currants, Three-Day Poultry Glaze Château Monbousquet 2010 JUNIPER-ALE-CURED VENISON LOIN Corn Pudding, Mulberry, Blackberry, Wine Glaze Clos Saint Jean Châteauneuf- du-Pape 2012 ELIZABETHAN-STYLE SYLLABUB CREAM Almonds, Wild Honey, New World Cacao PHOTOS BY PEGGY FARREN, AVANT-GARDE IMAGES, INC. Chevalier Alan Goodridge and Conseiller Gastronomique Provincial Hon. Lacey King. Dame Rickie Klein and Renée Osborne. Owner/Chef/Rôtisseur Brian Roland and Nicole Roland. Dame Moira Fennessey, Dame Lisa Nelson, and Deb Viglas. BAILLIAGES 2 0 1 8 v 2 :: G A S T R O N O M E :: 95

Articles in this issue

Archives of this issue

view archives of Gastronome - VOL2 2018