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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Delicious Instruction BY JANA SOELDNER DANGER, Southeast Chargée de Presse Provincial Honoraire CALIFORNIA OR FRANCE? Part of the fun during the Fort Lauderdale Bailliage's evening at the Chef Jean Pierre Cooking School on March 25, 2018 was compar- ing vintages from these regions. The world-renowned chef's eponymous cook- ing school has long attracted cooks who want to learn to prepare professional-caliber cuisine. With flutes of bubbly in hand, con- frères browsed the various olive oils, cookware, and gadgets in the onsite gourmet shop. In the instruc- tion area, Chef Brehier gave a lively talk and demonstration on how to prepare the luscious fare that attendees would later enjoy. The group watched as he tossed, sliced, poured, and seasoned ingre- dients, making it all look so easy. Bailli Jerry Rosenthal poured a California wine and a French wine with each course. Many of the bottles were from his private cellar. Attendees voted on which wine they thought best complemented each beautifully plated dish. With so many superb offerings, it was no surprise that the votes were split. Following dinner, Chef Brehier was presented with a commemorative Chaîne plaque. The next day, attend- ees received recipes for the dishes they had learned how to prepare. Now they can impress their own guests with their newfound skills! G FORT LAUDERDALE Chef Jean Pierre Cooking School March 25, 2018 JUMBO LUMP CRAB AND SHRIMP MOUSSE CAKE Garlic Aïoli, Red Onion- Corn-Bell Pepper Relish Jean-Claude Boisset Marsannay Nuits-Saint-Georges 2015 ROASTED BEEF TENDERLOIN Wild Mushroom-Madeira Sauce, Potatoes au Gratin, Chimney Rock Stags Leap District Cabernet Sauvignon 2013 Château Bibian Haut-Médoc 2012 CHOCOLATE NUTELLA AND FRANGELICO FONDANT Vanilla Bean Ice Cream, Blackberry Coulis Prager Noble Companion Colheita 10-Year-Old Tawny Port 1989 Niepoort Colheita 1987 Porto Bottled 2004 Chevalier Steve Samuels, Aspen Vice Chargée de Missions Jennifer Kay, Chevalier Ali Ansari, and Vice Conseiller Gastronomique Matthew Kay. Susan Gundlach and Bill Gundlach. Owner/Chef Jean Pierre Brehier. Vice Echanson Per Jacobsen and Rick Superstein. Owner/Chef Jean Pierre Brehier and Bailli Jerry Rosenthal. Ray Williams, Dame Susan Black, Vicki Read, and Dame Susie Williams. BAILLIAGES 44 :: C H A I N E U S . O R G :: 2 0 1 9 v 1

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