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.

Issue link: https://gastronome.epubxp.com/i/1101934

Contents of this Issue

Navigation

Page 53 of 139

Nell's Spring Delight BY ROBIN DU BRIN, Pacific Northwest Chargée de Presse Provincial ON THE MILD evening of March 25, 2018, Seattle Bailliage members enjoyed a wonderful feast at Nell's—a favorite of Seattle restaurant-goers. Owner/Chef Philip Mihalski has a pleasant, unassuming manner, and he came out to greet attendees as they arrived. Named a "Rising Star Chef" by the James Beard Foundation, the indus- try veteran got his start in some of the best restaurants in New York and France before bringing his culinary magic to Seattle. He cooked at Dahlia's, Marco's Supperclub, and Saleh al Lago, which he went on to purchase and open his own restaurant there in 1999. His passion for using the freshest ingredients is equaled by his desire to present an innovative approach to classic preparations. A snug spot in the Greenlake District, Nell's was the perfect place for a cozy Chaîne dinner. Each course proved as delicious as the one before it, and members basked in the enjoyment and conviviality of the evening. As the final indulgence, rich chocolate cake was served with freshly made strawberry ice cream. Before departing, attendees expressed their heartfelt appreciation to Chef Mihalski and his team for creating such a delightful event. Vive la Chaîne! G SEATTLE Nell's Restaurant March 25, 2018 ARUGULA AND RADICCHIO SALAD Pink Grapefruit, Hazelnuts, Radish Domaine Chotard Sancerre 2016 ALASKAN HALIBUT Asparagus, Roasted Fennel, Wild Nettles Mer Soleil Reserve Chardonnay 2015 CHIMNEY-SMOKED LOBSTER Dill, Lemon Butter Joseph Phelps Chardonnay Freestone Vineyard 2013 WILD MUSHROOM RISOTTO Château de Beaucastel Châteauneuf-du-Pape 1998 GRILLED RACK OF LAMB Parsnip Purée, Brussels Sprouts, Rosemary Gremolata Château Pontet-Canet Pauillac 2003 FLOURLESS CHOCOLATE CAKE Strawberry Ice Cream, Vanilla Bean Crème Anglaise Chargée de Presse Provincial Robin Du Brin, Chevalier Douglas Howe, Chevalier Paul Birkeland, and Vice Echanson Greg Chan. Owner/Chef Philip Mihalski and Bailli Robert Cugini. Chevalier Tuan Ngo and Dame Edwina Baxter. Chef Mihalski is an industry veteran. Angela Polin, Chevalier Randy Squires, and Dame Colleen McAleer. Chevalier Mark Mahan and Nikki Mahan. BAILLIAGES 52 :: C H A I N E U S . O R G :: 2 0 1 9 v 1

Articles in this issue

Archives of this issue

view archives of Gastronome - VOL1 2019