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 61 of 139

World-Class Dining at Willow BY ANN KOLINER, Vice Chargée de Presse ON JULY 29, Executive Chef Aaron Allen treated thirty-seven lucky Pittsburgh Bailliage members to an unparalleled culinary experience at Willow, a Pittsburgh mainstay of fine dining. A recent arrival to Willow, Chef Allen hails came from the Michelin two-starred restau- rant Daniel in New York, where he worked under the tutelage of world-renowned Chef Daniel Boulud. Chef Allen favors a French style of cooking that blends contemporary techniques and uses local, regional, and exotic ingredients. Chef Allen designed seven deli- cious courses, which he and his new team perfectly executed. Each presentation was creative, colorful, and appetizing, and the flavors and textures of the ingredients were complex and beauti- fully showcased. Seven carefully chosen wines enhanced the enjoyment of each bite. Upon completion of this extraordinary meal, Bailli Jill Kummer and Chef Allen introduced Willow's tal- ented culinary brigade to appreciative applause. All in attendance agreed that the new chef in town is poised to kick up the city's already fabulous dining scene a huge notch. With Chef Allen at the helm, Willow is sure to become a culinary destination in Southwestern Pennsylvania. G PITTSBURGH Willow July 29, 2018 HOKKAIDO SEA SCALLOPS CRUDO Cucumber-Curry Sorbet, Tomato- Strawberry Gazpacho LEMON-THYME-POACHED SABLEFISH Sunchoke Purée, Lemongrass Emulsion MAINE SPINY LOBSTER À LA PLANCHA Coral Purée, Coconut- Kaffir Lime Emulsion PAN-SEARED SWEETBREADS Hazelnut-Fennel Pollen Crumble, Beurre Noisette-Sultanas Purée WHOLE-ROASTED SUCKLING PIG Lapsang Souchong-Tomato Consommé HAY-SMOKED NEW YORK STRIP Shiitake-Shoyu-Horseradish Purée, King Trumpet-Chèvre Mille-Feuille CRÈME DE CASSIS BAVARIAN PHOTOS BY JILL KUMMER Confrères had an unparalleled culinary experience at Willow. Maître de Table Restaurateur Casey Henderlong, Janice Meade, and Dame Donna Murtha. Conseiller Culinaire Provincial Hon. Art Inzinga, Thelma Tambellini, and Chevalier Frank Yocca. Chevalier Raj Sawhney, Dame Leslie Miller, and Chevalier Paul Peffer. Maître Rôtisseur Keith Coughenour, Bridget Coughenour, Stacy Caudill, and Michael Caudill. BAILLIAGES 60 :: C H A I N E U S . O R G :: 2 0 1 9 v 1

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