Gastronome

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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Induction Gala at Orchid Island BY TIMOTHY WHYBREW, Vice Chargé de Presse THE BEAUTIFUL ORCHID Island Golf and Beach Club was the venue for the Treasure Coast Chapter's induction gala on March 6, 2018. Bailli Provincial Susan Vareschi presided over the ceremony in which six new members were inducted and five confrères were elevated. Orchid Island Executive Chef Chris Sozio was elevated to vice conseiller culinaire. The other four élevés were Vice Chanclier- Argentier Joe Harding, Vice Conseiller Gastronomique Carole Finck, Vice Chargée de Missions Donna Miller, and Vice Chargé de Presse Timothy Whybrew. Founded in 2017, the Treasure Coast Bailliage cur- rently has thirty members, including confrères who have transferred from Abu Dhabi and Kuwait as well as from other chapters in the United States. "Foods Inspired from Northern California" was the menu theme; each delicious dish was escorted by a well- chosen California wine. Chef Sozio collaborated with Food and Beverage Director Alex Heater and General Manager/Maître Hôtelier Rob Tench on the planning and execution of this wonderful dinner. "Tonight's dinner was completely reflective of the spirit and goal of the Chaîne des Rôtisseurs," noted Bailli Tom Finck, "which is to offer the very best of culinary experiences, while encouraging the camaraderie of the table." G TREASURE COAST Orchid Island Golf and Beach Club March 6, 2018 PACIFIC SABLEFISH PREPARED THREE WAYS Gary Farrell Chardonnay Russian River Valley 2015 GRIMAUD FARMS DUCK BREAST AND LEG CONFIT Crimson Lentils, House-Preserved Prunes Turley Old Vines Zinfandel 2015 SUPERIOR FARMS RACK OF LAMB Roasted Heirloom Radish, Salsify Limerick Lane Cellars 1023 Red Blend 2015 CITRUS MERINGUE PIE PHOTOS BY SHERYL HEBERT Chambellan Provincial Hon. Harold Cordner, Executive Chef/Vice Conseiller Culinaire Chris Sozio, and General Manager/Maître Hôtelier Rob Tench. Chevalier Gary Ball. Bailli Tom Finck, Dame Susan Ball, and Bailli Provincial Susan Vareschi. Officers and inductees. Vice Chargé de Presse Timothy Whybrew and Vice Conseiller Gastronomique Carole Finck. Chambellan Provincial Hon. Harold Cordner and Wessex Vice Chargé de Missions Norman Wallage. BAILLIAGES 2 0 1 9 v 1 :: G A S T R O N O M E :: 111

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