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 99 of 147

BY KAREN SPERRAZZA, Vice Chargée de Presse ONE CAN NEVER be too rich, too thin, or served too many truffles. On November 12, the Buffalo Bailliage gathered at Ristorante Lombardo for the third time in as many years to celebrate truffle season. The menu cre- ated by Proprietor/Maître de Table Restaurateur Thomas Lombardo and Executive Chef Michael Obarka intro- duced the palate to the best of Italy in autumn. The seven-course repast remained true to rustic Italian flavors. The culinary team was fortunate to procure an abundance of white truffles in one of the more difficult growing years in recent history. Drought and other severe weather may have had an impact on this delicate deli- cacy, but its powerful aroma and flavor came through clearly in the classic tajarin dish. Italian wines were poured throughout the meal and were the perfect complement to the menu's bold, earthy profile. In closing, Chargée de Presse Provincial/Bailli Helen Cappuccino presented a framed Gastronome article featuring Lombardo's to add to the restaurant's wall gallery. Diners received truffle shavers as gifts, should they be lucky enough to indulge at home. The evening finished with a toast to truffles and to another wonderful outing with Chaîne friends. G BUFFALO Ristorante Lombardo November 12, 2017 SMOKED TROUT Pickled Beet Carpaccio Marramiero DaMa Cerasuolo d'Abruzzo Rosé 2016 SUNCHOKE AGNOLOTTI Bagna Cauda Sauce Pala i Fiori Vermentino 2015 TAJARIN White Truffles, Burro di Bufala, Grana Padano, White Pepper Petterino Gattinara 2007 BRAISED RABBIT Red Wine Sauce, Risotto Grattamacco Bolgheri Superiore 2012 PANNA COTTA Hazelnut Brittle, Espresso Sauce Natale Verga Braccetto 2015 Maître Restaurateur Tim Minahan, Officier Michael Hess, Maître Rôtisseur Joseph Piazza, Marisa Piazza, and Officier Ann Giardina-Hess. Chevalier Dan Sperrazza, Caroline Schutte, and Maître Restaurateur David Schutte. Chevalier Doug Sillart, Iva Sillart, Lois Stern, and Chargée de Presse Provincial/Bailli Helen Cappuccino. Alan Weinstein, Dame Roslyn Sciascia, and Tamara Weinstein. Ellen Notarius and Professionnel du Vin Jon Notarius. BAILLIAGES 98 :: C H A I N E U S . O R G :: 2 0 1 8 v 2

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