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 78 of 139

Celebration at the Fontaine BY ROD RICHARDSON, Vice Chargé de Presse PARKER RESTAURANT AT the Fontaine hotel was the perfect venue for the Kansas City Bailliage's Bastille Day celebration on July 22. The Fontaine is located in the heart of Country Club Plaza—Kansas City's premier shopping and dining center. The roof- top restaurant, with its glass walls, provided a splendid vantage point from which members could enjoy cocktails while watching the hustle and bustle in the plaza below. The chapter is a loyal supporter of Johnson County Community College's Hospitality and Culinary program, which has produced some of the country's finest chefs, includ- ing Parker Executive Chef Kevin Nicholls. Table decorations of floral globes created by Vice Chancelier-Argentier Elena Wahbeh-Foster were exchanged for contributions to this important program. Noting the bailliage's active year to date, Bailli Mike Foster detailed the remaining events of 2018. Sous-Chef Jacob Kenton then explained his approach to designing the evening's menu, which was expertly paired with deli- cious wines. Kansas City confrères have often enjoyed the culinary creativity of JCCC chefs and staff. The bail- liage supports its students in national and international competitions, and Chef Nicholls embodies the program's tremendous success. Vive la Chaîne! G KANSAS CITY Parker at the Fontaine July 22, 2018 SWEETBREADS Red Onion Jam, Chervil, Vadouvan Selbach Oster Zeltinger Sonnenuhr Riesling 2012 SUNFLOWER SEED RISOTTO Sunflower Shoots, Shaved Foie Gras Aubert Chardonnay UV-SL Vineyard 2015 SEAFOOD BOUILLABAISSE La Framboisiére Côtes du Rhône 2012 POACHED DUCK BREAST White Bean Purée, Duck Fat Fries Château Lafleur-Gazin Pomerol 2006 CRÊPE MILLE-FEUILLE Hazelnuts, Strawberries, Turbinado Sugar Castillo Perelada Torre Galatea Brut Rosado N.V. Chef Nicholls embodies the program's tremendous success. Professional staff Kristy Dreiling, Robin James, and Adam Chiboub. David John and Chevalier Marc Taormina. Chevalier Luke Dlabal, Dame Chrystal Dlabal, and Bailli Mike Foster. Vice Echanson John Hartman, Jill Hartman, Chevalier Vince McInerney, and Loretta Shelley. Vice Chargé de Presse Hon. Bob Moffat and Vice Conseiller Gastronomique Jesse Little. Dame Norma Hoagland and Vice Chancelier- Argentier Elena Wahbeh-Foster. BAILLIAGES 2 0 1 9 v 1 :: G A S T R O N O M E :: 77

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