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 39 of 139

True Blue Bastille BY ERICA NELSON, Dame de la Chaîne , AND JAMES NELSON, Bailli THIRTY-FIVE WILMINGTON BAILLIAGE members celebrated Bastille Day on July 16 at the recently opened, upscale True Blue Butcher & Table. On the restaurant's premises are a butcher shop and a gourmet cheese shop, where shoppers can also purchase high-quality, out-of-the-ordinary condiments. The bail- liage took over the restaurant for the evening, which was a delightful one for all in attendance. Owner/Chef Bobby Zimmerman and his team prepared an exquisite seven- course French meal for confrères. Several dishes were not on the restaurant's standard menu, reflecting both the chef's expertise in French cuisine and his desire to add a personal touch to the event. Admired for his integrity and skill, Chef Zimmerman is an industry veteran who has opened five restaurants in Illinois and served as executive chef of the Landfall Country Club in Wilmington for several years. Professionnel du Vin John Willse chose a superb lineup of wines for the evening. His knowledge of French wines, and particularly of specific châteaux, was evident in the commentary he gave during dinner, which greatly enhanced diners' enjoyment of the meal. Bailliage members agreed that this celebration of food, wines, and camaraderie were all appropriately fes- tive for the celebration of Bastille Day! G WILMINGTON True Blue Butcher & Table July 16, 2018 POULET ROUGE Burnt Rosemary, Roasted Apple, Butter Pastry Sangouard-Guyot Pouilly-Fuissé LYONNAISE SALAD Bacon, Veal Sweetbreads, Wilted Frisée Domaine Vigneau-Chevreau Vouvray BRANZINO Pistachio-Mint Pistou, Tomatoes, Olives Domaine Clarence Dillon Clarendelle Blanc STEAK AU POIVRE Carrot Purée, Pearl Onions, Pea Shoots Château Peymartin Saint-Julien VACHERIN Fig, Dark Chocolate Ice Cream, Coconut Chantilly, Violets Domaine Jean-Michel Gerin Syrah Jordan Mack, Elizabeth Troy, and Dame Enrica Troy. Dame Sherry Donovan and Chevalier Jon Kaliszewski. Natalie Clark, Phil Clark, and Sarah Haynes. Professionnel du Vin John Willse. Dame Cindy Fung and Keith Bentley. Bailli Jim Nelson and Owner/Chef Bobby Zimmerman. BAILLIAGES 38 :: C H A I N E U S . O R G :: 2 0 1 9 v 1

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