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 103 of 139

Closing the Season at Café Maxx BY JANA SOELDNER DANGER, Southeast Chargée de Presse Provincial Honoraire IN THE LATE 1980s and early 1990s, the South Florida dining scene was lackluster. A handful of talented young chefs began stirring things up, their creativity and imagination helping to transform the area into the culinary treasure trove it is today. One of these innovators was Café Maxx Chef Oliver Saucy. Fort Lauderdale Bailliage members hap- pily gathered at the popular café for their season-closing event on May 20. Chef Saucy's father was a chef and Culinary Institute of America instructor who helped nurture his son's passion for cooking. A CIA graduate himself, Chef Saucy traveled the world to learn about global cuisines. The evening opened with cham- pagne and appetizers in the cozy bar area. Attendees bypassed the stylish dining room in favor of the inti- mate wine-tasting room with its single, communal table. Servers seamlessly delivered the creative courses Chef Saucy prepared for confrères. Vice Echanson Per Jacobsen chose the wine accompaniments, which came from Bailli Jerry Rosenthal's personal cellar. Bailli Rosenthal presented Chef Saucy with a Chaîne plaque and gifted the chef with a special wine from his collection. While they were sorry to see this Chaîne season end, attendees were already looking for- ward to the new one starting in the fall. G FORT LAUDERDALE Café Maxx May 20, 2018 PISTACHIO-ROASTED GROUPER Carrot-Ginger Coulis, Purple Potato Chips Louis Jadot Pouilly-Fuissé 2016 ROASTED ELK RIB EYE AND RISOTTO MILANESE Caramelized Onion, Red Wine Sauce, Broccolini DeLille Cellars D2 Bordeaux Blend 2014 GRILL-BRAISED WAGYU BEEF SHORT RIB AND ANDOUILLE EMPANADA Mole Sauce, Queso Fresco, Grilled Vegetables Freemark Abbey Bosché 2011 CHOCOLATE-RASPBERRY POT DU CRÈME BRÛLÉE Herdade de São Miguel Colheita Porto 1967 Talented young chefs began stirring things up. Bailli Jerry Rosenthal, Vice Conseiller Gastronomique Matthew Kay, and Aspen Vice Chargée de Missions Jennifer Kay. Bailli Hon. Mildred Padow and the late Bailli Provincial Hon. Walter Padow. Chef Oliver Saucy. Vice Echanson Per Jacobsen and Linda Jacobsen. Jelena Kovacevic, Rick Reichsfeld, and Dame Jeanne Warren. Vice Echanson Hon. Maury Jayson, Erika Weaver, and Denise Jayson. BAILLIAGES 102 :: C H A I N E U S . O R G :: 2 0 1 9 v 1

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