Gastronome

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: https://gastronome.epubxp.com/i/1101934

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Sunset at the Beach BY JOHN FLAMMANG, Southeast Chargé de Presse Provincial FOR THE SIXTH consecutive year, the Bonita Bailliage held its annual seafood fête at the Club at Barefoot Beach. The three-story club, which overlooks the Gulf of Mexico, offers gorgeous views of pristine beaches and deep blue waters. At this event on March 19, 2018, confrères hoped to see the "green flash"—a momentary green appearance of the uppermost part of the sun's disk at sunset. The reception took place in the third-floor Turtle's Nest, with its open-air deck. As the sun was setting, attend- ees moved down to the Shell Dining Room to glimpse the green flash. Unfortunately, a slight haze had developed over the water, making it impossible to see. No one was overly disap- pointed, however, since they knew from past years that, under the guidance of Executive Chef Ed Toops, a spec- tacular dinner lay ahead. The delicious meal, served with well-chosen wines, indeed left the group content. After dinner, Bailli Bill Vareschi and Vice Conseiller Gastronomique Mark McCaw presented Assistant General Manager Dale Moeller, Banquets and Events Manager Karen Gray, and Chef Toops with a Chaîne plaque commemorating the event. Chaîne pins were also distributed to individual staff members. G BONITA The Club at Barefoot Beach March 19, 2018 NEW ENGLAND CLAM CHOWDER Girard Sauvignon Blanc 2015 MAINE LOBSTER Sweet Corn Succotash, Idaho Potato Pancake Napa Cellars Chardonnay Carneros 2014 THREE-LAYERED DARK CHOCOLATE CAKE Chocolate Ganache Trinchero Mario's Vineyard Cabernet Sauvignon 2013 Lindsey Helsten, Emily Wildrick, Kurt Wietzke, Alicia Rudd, and Kelly Johnson. Bailli Bill Vareschi, Bailli Provincial Susan Vareschi, Helga Bosson, and Professionnel de la Table Michael Bosson. Vice Conseiller Gastronomique Mark McCaw, Ivanys Vasseur, Maître Rôtisseur Billy Vasseur, and Dame Karen McCaw. Emory Waldrip, Dame Karen Waldrip, Chevalier Dale Frost, and Kathy Frost. Chevalier Stephen Hiatt and Diane Hiatt. Executive Chef Ed Toops, Assistant General Manager Dale Moeller, Banquets and Events Manager Karen Gray, Vice Conseiller Gastronomique Mark McCaw, and Bailli Bill Vareschi. BAILLIAGES 2 0 1 9 v 1 :: G A S T R O N O M E :: 79

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