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 73 of 139

An Evening at The Cook & The Cork BY JANA SOELDNER DANGER, Southeast Chargée de Presse Provincial Honoraire THE FORT LAUDERDALE Bailliage's event at The Cook & The Cork on April 29 was a celebration of food, wine, and friendship. Tucked unassumingly into a strip mall, the restaurant has been delighting diners since it opened in 2014. Executive Chef Keith Blauschild and his wife, Dena Blauschild, fell in love while working together as a chef and catering manager, respectively. They got married, opened Parkland Chef Catering together, and ten years later decided to open a restaurant as well. Their small, cozy venue offers an eclectic menu of American and global cuisine. At the reception, attendees nibbled scrumptious appetiz- ers while catching up on each other's news. The Blauschilds mingled with them, making everyone feel comfortable and welcome. As he has done at past events, Bailli Jerry Rosenthal, who is a longtime wine collector, shared some bottles from his personal cellar. The dining experience was further enhanced by Chef Blauschild describing the ingredients and techniques used for each dish. Flavors and textures blended beautifully, drawing raves from confrères. At evening's end, Bailli Rosenthal presented Chef Blauschild with a commemorative Chaîne plaque and another special gift: a bottle of Dow's Port 1960. G FORT LAUDERDALE The Cook & The Cork April 29, 2018 MAINE LOBSTER CONSOMMÉ Lobster Tortellini Priest Ranch Grenache Blanc 2016 CRISP DUCK CONFIT CROQUETTE Mole-Pineapple Salsa, Pickled Cabbage-Corn Salad Domaine du Pegau Châteauneuf-du-Pape 2014 ROAST LOIN OF WAGYU BEEF Polenta-Potato Cake, Bourbon-Braised Onions Robert Mondavi Oakville Cabernet Sauvignon 2014 DARK CHOCOLATE AND FIG TART Madeira Ice Cream D'Oliveiras Reserva Boal Madeira 1968 Vice Echanson Hon. Maury Jayson, Denise Jayson, Linda Jacobsen, and Vice Echanson Per Jacobsen. Dame Denise Warren and Vice Chancelier- Argentier Marcella Guzman-Galen. Chevalier Billy Wisdom and Chevalier Ali Ansari. Bailli Jerry Rosenthal and Co-Owner/Executive Chef Keith Blauschild. Chevalier Steve Samuels, Chevalier Ali Ansari, Bailli Jerry Rosenthal, and Vice Echanson Hon. Maury Jayson. BAILLIAGES 72 :: 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