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:

Contents of this Issue


Page 71 of 139

Celebrating Summer at the Carillon BY KATHY SHAY, Southwest Chargée de Presse Provincial THE SUMMER SOLSTICE officially occurs on June 21, but in Austin, when the temperature hits 100 degrees, confrères don't quibble about celebrating the season a bit early. The chapter's most recent summer fest took place on June 2 at The Carillon restaurant, so named because it sits below the "bells" of the University of Texas Tower. In the cool, inviting, and con- temporary setting, Chef de Cuisine Kyle Barham created a five-course meal that was as pretty as it was tasty. A standout was bigeye tuna crudo , inspired by the chef's stint at the Japanese restaurant Uchi. The dish was laced with gorgeous edible flow- ers. Yet the biggest crowd-pleaser was foie gras that appeared to be accompanied by a large cherry. Lo and behold, the "cherry" was actually glazed foie mousse shaped like a cherry, complete with stem! Sommelier Susie Scott's wine choices were also quite adventuresome, each hailing from a different country. The wonderful evening highlighted the specialness of the Chaîne for a new member-transferee, two visiting confrères, and prospective members in attendance. Many thanks to Chef de Cuisine Barham, Sommelier Scott, and the talented staff for giving the Austin Bailliage a deli- ciously creative launch into the summer season. G AUSTIN The Carillon June 2, 2018 BIGEYE TUNA CRUDO Caviar, Watermelon, Heirloom Tomato Wieninger Wiener Gemischter Satz 2016 HUDSON VALLEY FOIE GRAS Marcona Almond Butter, Foie "Cherry" Anne Claude Leflaive Clau de Nell Cabernet Franc 2014 44 FARMS NEW YORK STRIP Crispy Short Rib, Preserved Onion, Salted Potato Cheval des Andes Mendoza 2013 BRIE TARTE Smoked Apple-Fig Confiture, Pecan Candy Ramos Pinto Quinta de Ervamoira 10-Year Tawny Carillon team with Bailli Dennis Shay and Chef de Cuisine Kyle Barham (far right). Avik Roy, Sarah Roy, and Dame Elizabeth Mannion. Chevalier Mike Davis, Terry Tilly, and Vice Echanson Hon. Allen Valliant. Vice Conseiller Culinaire Steve Mannion, Dame Elizabeth Mannion, Bailli Dennis Shay, Chevalier Will Meysing, and Vice Conseiller Gastronomique Tony Rondini. Allen Kemp, Dame JoCarol Snowden, Chevalier Don Barlow, and Lisa Barlow. BAILLIAGES 70 :: 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