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 50 of 139

Evening at Shadow Wood BY JOHN FLAMMANG, Southeast Chargé de Presse Provincial IT'S ALWAYS A special treat to attend a Chaîne event where the executive chef is one of the chapter's own. Such was the case on April 9, 2018, when Bonita Bailliage members were welcomed to Shadow Wood Country Club by Executive Chef/Maître Rôtisseur Richard Crisanti. A graduate (with hon- ors) of Johnson & Wales University, Chef Crisanti has spent more than twenty years in the country-club indus- try. He is also on the Board of Directors of the American Culinary Federation's Southwest Florida Chapter. Each of Shadow Wood's three cham- pionship golf courses is designated as an Audubon International Cooperative Sanctuary. The spacious club- house overlooking lush greens was the perfect venue for the chapter's final event of the sea- son. Attendees passed through a lovely atrium to reach the Grill Room, where the reception was held. The subsequent five-course repast was served in the main dining room. At evening's end, Bailli Bill Vareschi and Vice Conseiller Gastronomique Mark McCaw, who is a club member, presented Chef Crisanti, Food and Beverage Director John St. John, and Beverage Manager Chip Crowley with a Chaîne platter as both a remembrance of the evening and a tribute to their excellent work in orchestrating such a spectacular event. G BONITA Shadow Wood Country Club April 9, 2018 PAN-SEARED FOIE GRAS Salt-Cured Duck Egg La Fleur d'Or Sauternes 2014 BUTTER-POACHED LOBSTER TAIL Osetra Caviar, Lobster Consommé Château de Beauregard Joseph Burrier Pouilly-Fuissé 2013 ROASTED LAMB LOIN Cauliflower Purée, Lamb Demi-Glace Domaine Pierre Gelin Fixin Rouge 2015 JAPANESE WAGYU TENDERLOIN Pommes Anna, Cognac- Peppercorn Sauce Château Beau-Site St.-Estèphe 2013 WHITE AND CHOCOLATE SOUFFLÉS Strawberry Compote, French Macaron, Grand Marnier Crème Anglaise Taylor Fladgate 20-Year-Old Tawny Port Food and Beverage Director John St. John, Dame Karen McCaw, and Vice Conseiller Gastronomique Mark McCaw. Diane Hiatt, Emory Waldrip, Dame Karen Waldrip, and Chevalier Tom Mueller. Chevalier Rolando Rivera, Dame Claudia Rivera, Dame Val Van Wyck, and Paul Van Wyck. Chevalier Ed Simon, Midge Simon, Maureen Schmitt, and Vice Echanson Hon. Philip Schmitt. Beverage Manager Chip Crowley, Vice Conseiller Gastronomique Mark McCaw, Executive Chef/Maître Rôtisseur Richard Crisanti, Bailli Bill Vareschi, and Food and Beverage Director John St. John. Maître Rôtisseur Brian Lord and Claudia Lord. Toledo Vice Echanson Tom Reed and Toledo Vice Chargée de Presse Hon. Kathleen Reed. Kathy Frost and Chevalier Dale Frost. Len Molee and Dame Donnamarie Fossella. BAILLIAGES 2 0 1 9 v 1 :: G A S T R O N O M E :: 49

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