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.

Issue link: https://gastronome.epubxp.com/i/1101934

Contents of this Issue

Navigation

Page 18 of 139

Conseiller Culinaire Pierre Battaglia and his team. Saturday night's induction gala at Moon Palace Jamaica was directed by General Manager/Jamaica Maître Hôtelier Clifton Reader and Executive Chef José Vallejo. Bailli Délégué Small served as induct- ing officer at the ceremony. He was assisted by Great Britain Bailli Délégué Philip Evins and regional officers. In addition to the induc- tions and elevations, six Stars of Excellence and sixteen commandeur pins were awarded. Jamaica Officier Chef Rôtisseur Robert Hoehener received his officier commandeur pin. Titled "Out of Many…One Cuisine," the eight-course show- stopping dinner spotlighted the versatility of the food cultures and professionalism of the culinary teams on the island. Bailli Délégué Small presented General Manager/Maître Hôtelier Reader with an award of merit. A final, well-deserved honor was bestowed upon Chambellan Provincial/Jamaica Bailli Derek Elder, who received a standing ovation after Bailli Délégué Small presented him with a Gold Star of Excellence. The following morning, members gathered for the final event of the chapitre. At Konoko Falls, a beautiful park nestled in lush rainfor- ests, they interacted with various local birds and wildlife before being guided to the top of the spectacular falls. The subsequent brunch they enjoyed was put on by the chefs of the Culinary Federation of Jamaica. After four days of fantastic events, new friendships had been forged. The Jamaica Bailliage is extremely proud to have hosted this joint chapitre and extends its appreciation to individual event hosts for their exceptional work. Kudos also to Jamaica officers who contributed to making it an unforgettable experience for all. G Moon Palace Jamaica November 10, 2018 CARIBBEAN LOBSTER Orange-Passion Fruit Granità Champagne Drappier Carte d'Or Brut TANDOORI MANGO Avocado, Herbaceous Perfumed Honey Sine Cortese Piemonte 2015 CODFISH FRITTER, DEEP- FRIED JOHNNY CAKE, AND CURRY CHICKEN PASTY Lunato Orvieto Classico Superiore 2014 GHANAIAN GOAT SOUP Sweet Potato Cup Château du Cléray Muscadet Sèvre et Maine 2016 FIVE-SPICE DUCK MAGRET Pasquier Desvignes Côtes du Rhône 2016 SLOW-BRAISED OXTAIL Roasted Bone Marrow Marques de Murrieta Rioja 2013 DECONSTRUCTED PUMPKIN PIE Teufelströpfchen Goldmuskateller 2015 Chef Rotisseur Stephaun Farquharson, Jamaica Inn Executive Chef Maurice Henry, and Jamaica Maître Rôtisseur Morice Lewis. Officers, inductees, élevés, and honorees Moon Palace Executive Chef José Vallejo (sixth from left) and team. At Konoko Falls. REGIONAL 2 0 1 9 v 1 :: G A S T R O N O M E :: 17

Articles in this issue

Archives of this issue

view archives of Gastronome - VOL1 2019