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 11 of 139

Earlier that day, the Grand Chapitre kicked off with a Friends of the Foundation luncheon at Renton Technical College. Following a meet and greet and tour of the college, Foundation donors were treated to lunch in the Renton kitchens, where food stations had been set up. These included a raw seafood bar and a game carving station. The food was prepared by culinary students under the supervision of chef-instructors. Committee meetings on Friday and Saturday took up much of the day, but if confrères missed roll call, they were proba- bly off at one or two of the planned daytime activities. Seattle offers plenty in the way of culture and history. They may have been lunching at Château Ste. Michelle, touring the Pike Brewing Company or the Boeing Factory, perusing the Chihuly Garden and Glass exhibition, or watching a fashion show at the exclusive Luly Yang studio. On Friday evening, the green ribbon— a symbol of leadership and dedication—was duly celebrated at the Bailli Appreciation Dinner at the Museum of Flight. The "Come Fly with Us"-themed dinner was prepared by Executive Chef Steve Zombik and his team from Catering by McCormick Dame Brooke de Boutray and PNW Bailli Provincial Bertrand de Boutray. Bailli Délégué Harold Small and San Diego Grand Officier Susan Small. Vice Conseiller Gastronomique National Eugene Daly. Seattle Officier Michele Heidt, Chargée de Presse Provincial Robin du Brin, and Chevalier Douglas Howe. NATIONAL 10 :: C H A I N E U S . O R G :: 2 0 1 9 v 1

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