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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Tavern Challenge BY ROD RICHARDSON, Vice Chargé de Presse KANSAS CITY MONDIALE members gathered at the Pressed Penny Tavern on June 24 for a special chal- lenge. The previous week, Bailli Mike Foster had divided attendees into two teams, which were tasked with using team members' collective knowledge to select wine pair- ings for the evening's menu, acquiring the wines, and advocating for their selections. The restaurant gets its name from a story about Ernest Hemingway. Blaming his wife for the high cost of a swimming pool being built at their home, Hemingway apparently flung a penny onto the patio, saying, "Pauline, you've spent all but my last penny, so you might as well have that!" Owner Gordon Roberts hosted the event. Executive Chef Brian Mehl's menu featured a wide range of offerings. The teams' wine selections con- verged and separated with each course. Judges Vice Echanson Honoraire Brian Williams and Vice Conseiller Gastronomique Jesse Little offered critical analysis. The competition was a tie until the fourth course, when Team Two's selection of Taylor Fladgate 20-Year-Old Tawny Port carried the day by one point! This event offered participants far more than fine wines and delicious cuisine; they learned a great deal from and thoroughly enjoyed the pairing task, the judges' commentary, and Chef Mehl's creative menu. G Pressed Penny Tavern June 24, 2018 BRONZE FENNEL RAVIOLI Rabbit Duxelle, Taleggio, Serrano Ham, Villa Bucci Verdicchio dei Castelli di Jesi 2015 Turley the White Coat White Wine 2015 PESCE CRUDO Tobiko, Radish, Nori, Chili Oil Cloudy Bay New Zealand Sauvignon Blanc 2017 Cameron Hughes Lot 554 Sauvignon Blanc Dry Creek Valley 2016 VEAL Watercress Sauté, Barbecued Carrot Roserock by Drouhin Pinot Noir Eola-Amity Hills 2014 Cameron Hughes Lot 593 Barolo Riserva, 2010 SMOKED SPONGE CAKE Chocolate Sauce, Hibiscus-Beet Sorbet Schramsberg Mirabelle Brut Rosé Taylor Fladgate 20-Year-Old Tawny Port KANSAS CITY Wendy Phillips and Vice Conseiller Gastronomique Jesse Little. Executive Chef Brian Mehl and Owner Gordon Roberts. Bailli Mike Foster, Jamila Murga, and Chevalier Mike Weaver. Connie Campbell and Vice Chancelier-Argentier Elena Wahbeh. Vice Chargée de Missions Hon. Susann Riffe, Chevalier Vince McInerney, and Connie Russell. Dame Diane Nygaard and Chevalier Terry Nygaard. MONDIALE 122 :: C H A I N E U S . O R G :: 2 0 1 9 v 1

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