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 58 of 139

A Special Night at the Jefferson BY MICHAEL MCHENRY, Vice Conseiller Gastronomique JUNE 14 WAS a special evening for Washington, D.C. Bailliage members who gathered in the Gallatin Room of the Michelin-starred Jefferson Hotel. The room is named for Albert Gallatin—a Swiss immigrant who became Secretary of the Treasury under Presidents Jefferson and Madison and a U.S. Ambassador to both France and England. Thus, it was the perfect setting in which to induct honored guests Swiss Ambassador to the United States Martin Dahinden and his wife, Anita Dahinden. Bailli Provincial John Fannin III inducted them as chevalier d'honneur and dame de la Chaîne, respectively. Executive Chef Ralf Schlegel, Pastry Chef Fabrice Leray, and their award-winning teams displayed inno- vation and artistry in a menu that merged traditional and modern techniques to optimum effect. Bright colors and varied flavors and textures character- ized the beautiful presentations. To provide context for this important induction, hotel historian Susan Lagon outlined Gallatin's career, emphasizing his connection to President Jefferson. Between dinner courses, designated attendees changed their seats, resulting in new groups of tablemates and further opportunities to chat with fellow diners. Before departing, attendees thanked Chef Schlegel for this unique opportunity to sample his exemplary cuisine at an event that was special from beginning to end! G WASHINGTON, D.C. Jefferson Hotel June 14, 2018 MATJES HERRING FILLET Bull's Blood Beets, Green Beans, Soubise Trimbach Riesling Reserve 2011 SEARED RABBIT LOIN Purple Haze Carrot, Savora Mustard, Potato Crumble, Ramp Gel Nicolas Rossignol Volnay Premier Cru Clos des Angles 2012 ELYSIAN FIELD RACK OF LAMB Bergamot, Fava Beans, Black Garlic Jus Bodegas y Viñedos Maurodos Toro Fina San Román 2011 HONEY MARZIPAN CROUSTILLANT Apricot Caviar, Caramelized Pine Nuts, Bee Pollen, Rosemary Ice Cream Château Coutet Sauternes 2004 PHOTOS BY JUDITH MAZZA, ALLAN KAM, NICOLE SCHIEGG, AND MICHAEL MCHENRY Bailli Judith Mazza, Chevalier d'Honneur Martin Dahinden, and Bailli Provincial John Fannin III. Vice Chancelier-Argentier David Burka and Chevalier Jeremy Skog. Dame Anita Dahinden and Chevalier d'Honneur Martin Dahinden. Chevalier Jeffrey Auerbach, Chevalier Mark Lewonowski, Susan Rees, and Maître Rôtisseur Terry Tretter. Executive Chef Ralf Schlegel and Bailli Judith Mazza. BAILLIAGES 2 0 1 9 v 1 :: G A S T R O N O M E :: 57

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