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 84 of 139

Enchanted Evening BY ELLEN ROSENBERG, Delaware Valley Vice Chargée de Presse Honoraire SITUATED ALONG ITS namesake river, the Brandywine River Museum of Art features an amazing collection of indigenous art and many Wyeth family paintings and drawings. On March 11, 2018, the Delaware Valley and First State bailliages held a joint event at which attendees had private access to the museum. Fortified by bubbly and appetizers served at the recep- tion, they embraced the opportunity to peruse its treasures. The group recon- vened in the dining room to savor the culinary treasures of the incredibly talented MacGregor Mann, the museum's exclusive caterer and chef. Chef Mann studied under great chefs such as René Redzepi of Noma in Copenhagen and Jose Garces of Iron Chef fame. For this event, he composed a menu that was local in both its inspiration and use of ingredients. Members of the two bailliages basked in the special camaraderie of the Chaîne, which can cross geographic boundaries when the opportunity arises. The delicious and inventive cuisine was beautifully paired with French and American wines. Attendees left with pins specially designed to commemorate the event. All had a wonder- ful time while elevating both the mind and the stomach in the same evening! G DELAWARE VALLEY AND FIRST STATE Brandywine River Museum of Art March 11, 2018 BAKED OYSTERS Horseradish Pearls, Herb Butter, Garlic Migas Domaine Font-Mars Picpoul de Pinet 2016 VENISON OSSO BUCO Sweet Corn Mush, Apple Schnitz, Citrus-Rutabaga Slaw Anderson's Conn Valley Right Bank 2006 SLOW-COOKED BEEF CHEEK Ginger Kraut, Capers, Sunchoke Chips Truett-Hurst Red Rooster Old Vine Zinfandel 2015 BITTERSWEET POT DE CRÈME Caramel Popcorn, Blood Orange Zest, Cocoa Nib Reviseur Vieux Pineau des Charentes N.V. First State Bailli Susan Teiser, Chambellan Provincial/Delaware Valley Bailli Matt Karstetter, Chef MacGregor Mann, Delaware Valley Vice Conseiller Gastronomique Doug Martinides, and Catering Manager Maureen Sharaf. Dame Natasha Dugalic, Delaware Valley Vice Chargée de Missions Nancy Kyle, and Chevalier Arthur Brownell. Frances Kyrtatas and Delaware Valley Maître Rôtisseur George Kyrtatas. Chevalier Patrick Giacomini, First State Bailli Susan Teiser, Chevalier Steven Goldberg, and Dame Jane Goldberg. BAILLIAGES 2 0 1 9 v 1 :: G A S T R O N O M E :: 83

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