VOL1 2019

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 101 of 139

Eve of the Young Chef BY HELEN CAPPUCCINO, Northeast Chargée de Presse Provincial/Buffalo Bailli SIXTEEN CHAÎNE MEMBERS turned out to support the young chefs competing in the Northeast Young Chefs Rôtisseurs Competition in Buffalo on March 23, 2018. The faculty and staff of SUNY Erie Community College created a beautiful menu for the contes- tants and judges. All of the evening's wines were donated by Buffalo Bailliage officers. Other attendees, as well as several Buffalo mem- bers who were not in attendance, also made significant contribu- tions to the event. The competitors were honored guests of the generous Buffalo members in attendance. The judges—Grand Commandeur Emil Rinderlin, Chef Michael Stamets, CEC, and Conseiller Culinaire Provincial Yono Purnomo—were also guests of honor, as was Toronto Bailliage member Peter Huebner. Appetizers were served in ECC's bakery and café. The group then moved to the Statler Erie Room for a repast that paid homage to the flavors of winter. One highlight was the "tonging" of Warre's Vintage Port 1983. Another was the crème brûlée, with its heavenly "crisp-to-ramekin" ratio. Special kudos to one-man-show Maître Rôtisseur Mark Wright, who had a hand in virtually every aspect of the event, all the while calmly imparting his expertise to the student-chefs working by his side. G BUFFALO SUNY Erie Community College March 23, 2018 OYSTER STEW Domaine Saint Amant la Borry Côtes du Rhône Blanc 2016 HEARTS OF BOSTON LETTUCE Crispy Bacon, Hard-Cooked Egg, Maytag Blue Cheese Melville Estate Santa Rita Hills Chardonnay 2013 PAN-SEARED VEAL LOIN AND BRAISED VEAL SHOULDER or MUSHROOM-DUSTED HALIBUT DeLoach Pinot Noir 2016 VANILLA BEAN CRÈME BRÛLÉE Assorted Cookies Regional Ice Wines Warre's Vintage Port 1983 Matthew Ranaletta, Antonio LaBarbera, Jayquon Davis, Jonathan Culbert, Monica Thie, and Molly Doherty. Vice Chargé de Missions E. Carey Cantwell. Vice Echanson Bill Collins, Chevalier Dan Sperrazza, Vice Chancelier-Argentier Barbara Collins, Maître Rôtisseur Mark Wright, and Bailli Provincial Mont Stern. Dame Roslyn Sciascia, Margaret Rinderlin, and Judge/Grand Commandeur Emil Rinderlin. Conseiller Culinaire Provincial Yono Purnomo, and Officier Ann Giardina-Hess. SUNY ECC student. BAILLIAGES 100 :: C H A I N E U S . O R G :: 2 0 1 9 v 1

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