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 113 of 139

Third Annual Induction Gala BY CAROLYNN KOSTER-DILWORTH, Vice Chargée de Presse THE WESTCHESTER BAILLIAGE'S third annual induc- tion gala was held at the elegant Apawamis Club in Rye, New York, on March 18, 2018. Bailli Provincial Mont Stern presided over the ceremony in which Chevalier Jordan Glass, Professionnel du Vin Ben Wallace, and Maître Rôtisseur Christopher Reveron, who is executive chef of the Apawamis Club, were inducted and Vice Chargée de Presse Carolynn Koster- Dilworth was elevated. At the recep- tion, delicious hors d'oeuvres were served with Taittinger Brut which Bailli Lou Bruno expertly sabered and poured into crystal coupes. The twenty attendees enjoyed a sumptuous repast pre- pared by Chef Reveron and his fine staff. Two wine highlights were Château Rieussec Premier Cru Sauternes 1989 donated by Vice Echanson Carroll Bodie and Château Talbot Quatrième Cru Saint Julien 1985 poured from a six-liter bottle. Bailli Bruno is working hard to cultivate new members for this young bailliage. He has the full sup- port of a dedicated board of professional members and gastronomes who helped plan this event and are work- ing on others. During the evening, Chef Reveron led a small group of attendees on a tour of the club's recently remodeled, state-of-the-art kitchen as well as other parts of the facility. G WESTCHESTER Apawamis Club March 18, 2018 AND BEAN SOUP Greco di Tufo Feudi di San Gregorio 2014 PAN-SEARED FOIE GRAS Citrus Purée, Bacon Lardon, Candied Orange Compote Château Rieussec Premier Cru Sauternes 1989 DUCK CONFIT Pumpkin Purée, Salsify, Kipfler Potatoes Bruno Colin Chassagne- Montrachet 2013 STERLING SILVER FILET MEDALLION Smoked Gouda-Potato Dauphinoise Château Talbot Quatrième Cru Saint Julien 1985 DESSERT TRIO Paul Mas Maury Mas des Mas 2015 Maître Rôtisseur Yanni Triantos. Bailli Lou Bruno and Executive Chef/Maître Rôtisseur Christopher Reveron. BAILLIAGES 112 :: C H A I N E U S . O R G :: 2 0 1 9 v 1

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