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 49 of 139

Mediterranean Tapas at avec BY JOHN BLASER, Vice Chargé de Médias Sociaux ONE OF THE truly essential Chicago restaurants, avec hosted seventy Chicago Bailliage members over the eve- nings of May 21 and 22. It was the first time the bailliage dined at avec, having held events at several of One Off Hospitality's other innovative venues. Since opening in 2003, avec has been serving Mediterranean- inspired shared plates in a minimalist space, bringing din- ers together—quite literally—with its cozy, communal seating. Led for the past four years by talented Executive Chef Perry Hendrix, the kitchen continues to serve inventive dishes highlighting Midwestern ingredients from local purveyors. Taking his culi- nary cue from the sun-drenched wine regions of southwestern Europe, Chef Hendrix has adopted a simple approach to his cuisine: follow the geography of the Mediterranean and let its flavors shine. For this event, he cooked the entire meal himself in avec's open-hearth oven. Bright, rustic wines from the chapter's extensive cellar were chosen to reflect the chef's culinary style. Chevalier Dan Nelson set the tone for the evening in his pre-dinner toast: "The rough translation of 'avec' is 'with.' Tonight, it is a wonderful thing to think of 'with' as all of us being here together. Vive la Chaîne!" G CHICAGO avec May 21 and 22, 2018 GRILLED OYSTER Virtue Cider Percheron 2015 CHICKEN LIVER CROSTINI Domaine de Fontsainte Gris de Gris Corbières Rosé 2016 SWEET POTATO-AVOCADO SALAD ROASTED ASPARAGUS Domaine Barat Chablis Premier Cru Mont de Milieu 2011 GRILLED STURGEON AND SNAIL SAUSAGE Bodegas Valsacro Dioro Rioja 2005 ROASTED LAMB SHOULDER Côte-Rôtie 1998 PERSILLÉ DE CHÈVRE Taylor Fladgate 10-Year-Old Tawny Port PHOTOS BY LORENZO TASSONE Professionnel de la Table Ronnie Himmel, Dame Carol Cohen, and Dame Evelyn Arkebauer. Chevalier Edward Sherman and Eric Rosenthal. Executive Chef Perry Hendrix. Chevalier Charles Hetzel and Sarah Hetzel. Eileen Henderson and Vice Conseiller Gastronomique Lainie Freer. Chaîne officers and avec team. BAILLIAGES 48 :: C H A I N E U S . O R G :: 2 0 1 9 v 1

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