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 81 of 139

Seafood Sensation BY MELISSA P. DANIEL, Vice Chargée de Presse SEAFOOD R'EVOLUTION WAS at capacity for the Jackson, Mississippi Bailliage's spring gala on May 19. The landmark restaurant was founded in 2014 by celebrity chefs and business partners John Folse—a New Orleans maître rôtisseur—and Rick Tramonto. Each of these highly accomplished, renowned individu- als has numerous accolades to his name. Chef Folse, who founded the John Folse Culinary Institute, has been designated Louisiana's culinary ambassador to the world. A restau- rateur and cookbook author who makes frequent appearances on popular cooking shows, Chef Tramonto received the James Beard Foundation's "Best Chef: Midwest" award in 2002. Seafood R'evolution focuses on the flavors of the Mississippi Gulf Coast region. Kudos to Bailli Ralph Daniel and Sommelier Laura Collins for their work with Chef Folse on the event details. The chef wowed diners with vibrant descriptions of his regional farm- to-table cuisine and cooking methods. Assisting him was Chef de Cuisine Simon Brown, winner of the 2008 Young Scottish Chef of the Year Competition. Sommelier Collins chose the perfect wines to pair with the exquisite meal. The evening concluded with the presentation of commemorative pins to team members. Confrères expressed the hope of returning to this high- caliber restaurant next spring. G JACKSON, MISSISSIPPI Seafood R'evolution May 19, 2018 POTAGE OF GREEN PEA- PARSLEY PISTOU Fritz Müller Perlwein Müller- Thurgau Trocken N.V. FRISÉE Lardons, Mustard Vinaigrette Novellum Chardonnay 2016 ROASTED HALIBUT Spring Vegetable Barigoule Sables d'Azur Rosé 2016 OX CHEEK BLANQUETTE Pommes Mousseline, Grilled Asparagus Solane Santi Valpolicella Ripasso 2014 PINOT NOIR-POACHED PEARS Almond Crème Cake Baglio Baiata Alagna Cremovo N.V. PHOTOS BY ANTHONY WARREN Bailli Hon. John Cook, Vice Chancelier-Argentier Marlin Rains, Vice Conseiller Gastronomique Jennifer Schulmeier, Bailli Ralph Daniel, Vice Chargée de Presse Melissa Daniel, and Vice Chargé de Missions Suman Das. Susan Allenburger, Chevalier Alex Allenburger, and Chevalier Jay Wiener. Vice Chancelier-Argentier Marlin Rains, Co-Owner/Chef/ New Orleans Maître Rôtisseur John Folse, and Chevalier Ward Van Skiver. Bailli Ralph Daniel. Sommelier Laura Collins. Roslyn Das, Vice Chargé de Missions Suman Das, Chevalier Jack Torrence, and Dame Melissa Torrence. BAILLIAGES 80 :: 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