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 35 of 139

Band of Bohemia BY TODD ARKEBAUER, Vice Echanson ON JUNE 18, the Chicago Bailliage experienced an extraordinary epicurean adventure at Band of Bohemia, the nation's first Michelin-starred brewpub. Helmed by Executive Head Chef Ian Davis, this chef-driven brew house displayed the Bohemian spirit by pairing creative cuisine with stellar libations. Band of Bohemia is co-owned by Director of Operations Craig Sindelar and Head Brewer Michael Carroll, both veterans of Alinea. The reception beverages included a sparkling rosé, two distinctive cocktails (King's Cup Hooch, made with Fords Gin, passion fruit, tamarind, and lemon, was par- ticularly refreshing on the sweltering evening), and five specialty beers. Nibbling delectable canapés, members freely explored the venue's expansive, brick-walled interior. The delicious five-course repast was paired with wines and Band of Bohemia beer. Throughout the meal, Chef Davis and Sommelier Richard Richardson provided insightful commentary on the innovative cuisine and libations. Bailli Beth Roldan and Conseiller Gastronomique National Mon Roldan presented Vice Chargée de Missions Honoraire Beth Lang with a Bronze Star of Excellence for her important service to the chapter. The Roldans later presented a Chaîne plaque to the restau- rant team as a token of thanks and gratitude. Band of Bohemia's dedication to elevated food, bev- erages, and service made the Chicago Bailliage's season finale an unqualified success! G CHICAGO Band of Bohemia June 18, 2018 CRAB ARTICHOKE Shrimp Veil, Old Bay Ostatu Blanco Rioja Alavesa 2017 SCALLOPS Golden Raisin, Tobiko, Chicharrón Avinyó Brut Reserva Cava 2014 EGGPLANT NAAN Mint, Old Bay Aïoli, Radish Band of Bohemia Indian Pale Ale LAMB SADDLE Fava Beans, Lamb Bacon, Panisse Château d'Anglès la Clape 2014 THAI LIME PIE Anise Custard, Thai Basil Jam, Kaffir Lime, Cocoa Tuile Graham's 20-Year-Old Tawny Port PHOTOS BY LORENZO TASSONE Bailli Beth Roldan, Vice Chargée de Missions Hon. Beth Lang, and Conseiller Gastronomique National Mon Roldan. Dame Evelyn Arkebauer and Vice Echanson Todd Arkebauer. Executive Head Chef Ian Davis. Professionnel du Vin Joe Glunz, Chevalier Kevin Massey, Conseiller Gastronomique National Mon Roldan, and Kauai/Oahu Bailli Hon. Mark Monoscalco. Ji Suk Yi and Dame Shari Massey. BAILLIAGES 34 :: C H A I N E U S . O R G :: 2 0 1 9 v 1

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