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 106 of 139

A Curated Menu at Cureight BY BEVERLY MENTZER, Vice Chargée de Presse ONE TASK OF curators is to choose from myriad options to build a collection that they believe will engage their clientele. While this work is often associated with museums, it can also apply to the culinary world, as evidenced by the curated menu that Lacs et des Bois Bailliage members were treated to on February 17, 2018. The seven-course dinner was held at Cureight restaurant at Hubbell & Hudson Bistro in The Woodlands, Texas. The cuisine of Owner/ Executive Chef Austin Simmons, paired with wines selected by Josh Olivier and Claudia Gradinaru, created many unique moments to savor. In the words of one confrère, the eve- ning was full of "great food, great wine, and great company!" Vice Chargée de Médias Sociaux Julie Tilton remarked that the foie gras and August Kesseler R Kabinett Riesling 2015 made a perfect marriage. Chef Simmons delighted diners with two dessert offerings, while Vice Echanson Terry Mathis surprised them with Fonseca Bin No. 27 Ruby Port. At evening's end, Bailli Cheryl Kenny honored Chef Simmons and his outstanding team with pins and presented the chef with an engraved Chaîne plate to commemorate this "Cureight-ed" dinner. G LACS ET DES BOIS Cureight at Hubbell & Hudson Bistro February 17, 2018 HAMACHI Grapefruit, Avocado G.H. Mumm Brut Cordon Rouge SINGAPORE CHILE LOBSTER Legaris Verdejo Rueda 2014 FOIE GRAS Dashi, Tortellini, Edamame August Kesseler R Kabinett Riesling 2015 PEKING DUCK BREAST Rosemary Apple, Sauerkraut, Wild Mushroom Failla Pinot Noir Sonoma Coast 2015 AKAUSHI TENDERLOIN Mushroom Tart, Blood Orange Gastrique Joseph Drouhin Gevrey- Chambertin 2014 CHOCOLATE Passion Fruit, Peanut Dr. Loosen Riesling Beerenauslese 2013 PHOTOS BY STEVE KENNY Bailli Cheryl Kenny, staff, Owner/Executive Chef Austin Simmons, staff, Vice Echanson Terry Mathis, and Vice Chargé de Missions Fred Tresca. Vice Chargé de Missions Fred Tresca and Dame Debbie Tresca. Vice Conseiller Gastronomique David Gilley, Barbie Hardy, and Linda Gilley. Chevalier Ray Mentzer, Chevalier Richard Leofsky, and Vice Chancelier-Argentier Les Jones. Chevalier Ray Mentzer, Vice Chargée de Presse Bev Mentzer, Dana Kummins, Dame Karen Maybee, and Chevalier Phil Maybee. BAILLIAGES 2 0 1 9 v 1 :: G A S T R O N O M E :: 105

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