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 30 of 139

Seasoned Perfection BY MARIE ADDARIO, Chargée de Presse National DECKED OUT IN seasonal gossamer, the Fairmont Grand Del Mar hotel was the setting for the La Jolla Bailliage's holiday event on December 2. Situated in a coastal canyon five miles from the Pacific Ocean, the resort exudes old-world elegance. Year after year, it continues to amass awards and acco- lades, including being named a Forbes Travel Guide Five-Star Resort and the #1 Luxury Hotel in California by TripAdvisor Travelers' Choice. It consis- tently earns AAA's Five-Diamond Award and is ranked on U.S. News & World Report's list of "Best Hotels in the United States." Bailli Dominick Addario and Director of Catering/Maître de Table Hôtelier Charles Stuart, along with Executive Chef Jeffrey Jake, created a flavor- ful, seasonal menu. A three-piece combo infused the reception on the patio with festive ambiance by playing soft jazz holiday classics. The fifty-five attendees then moved to the Manchester Room—named for Fairmont Owner/Maître de Table Hôtelier Doug Manchester—for dinner. In the spirit of giving that is often associated with the holiday season, Bailli Addario auctioned Château Mouton Rothschild 2000 from his cellar to benefit the Chaîne Foundation. Chevalier Bradly Glasco and Judy Bardwick were the top bidders, procuring the bottle for $2,000. The event was well seasoned and well enjoyed in every way. G LA JOLLA Fairmont Grand Del Mar December 2, 2018 PARSNIP AND SUNCHOKE SOUP Rose Apple, Hazelnuts, Maple Syrup King Estate Pinot Gris Willamette Valley 2016 POINT LOMA SPINY LOBSTER Butternut Purée Starmont Chardonnay Carneros 2015 Les Charmes Mâcon-Lugny Chardonnay 2016 DIXON FARMS LAMB LOIN White Truffle Soubise, Spinach, Persimmon Jam, Chanterelle Brown Butter Château Léoville Barton Saint-Julien 2000 CARAMEL-CARAÏBE TART Opalys Chantilly Rare Wine Co. Malmsey Madeira Bailli Délégué Harold Small, San Diego Grand Officier Susan Small, and Maître de Table Hôtelier Douglas Manchester. Chef Rôtisseur Jeffrey Brothers, San Diego Grand Officier Melissa Falk, and Chancelier National Ira Falk. Chargée de Presse National Marie Addario and Bailli Dominick Addario. Harish Hosalkar, Hetak Hosalkar, Maître Hôtelier Lata Israni, and Maître Hôtelier Ash Israni. Chevalier Daniel Masters, Dame Linda Masters, Professionnel du Vin Loretta Falkner, and Vice Echanson Ray Falkner. Vice Conseiller Gastronomique Hon. Bruce Bailey, Dame Gail Bailey, Calli Allen, and Joe Allen. Vice Conseiller Gastronomique Richard Esgate and Dame Arlene Esgate. 2 0 1 9 v 1 :: G A S T R O N O M E :: 29 PHILANTHROPY

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