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 9 of 139

Sensational Seattle: 2018 Grand Chapitre BY MARIE ADDARIO, Chargée de Presse National SEATTLE SHINES IN sunlight and mist, between tall buildings and evergreen forests, along avenues and waterways. It's where the freshest seafood is har- vested (Dungeness crab, geoduck and razor clams, oysters, Penn Cove mussels, and the best salmon in the world) at a neck of land between Lake Washington and Puget Sound. The city lies in the verdant Pacific Northwest, known for its abundant fresh vegetables and fruit. Its geography, both east and west of the Cascade Mountains, lends itself to raising premier beef, poultry, and lamb. As a distinctive food and wine destination, Seattle proved to be the perfect city for the U.S. Grand Chapitre in October 2018. More than 200 confrères arrived at the host venue, the Fairmont Olympic Hotel, a day or two before the chapitre officially started. The wel- come reception took place on Thursday evening in the Fairmont's Garden Court. Champagnes by Collet—an exclusive sponsor of the chap- itre—accompanied passed hors d'oeuvres of seafood, caviar, and pâté. Bailli Délégué Harold Small was joined by Pacific Northwest Bailli Provincial Bertrand de Boutray and Seattle Bailli Robert Cugini in wel- PHOTOS BY DAVID RAMSEY COMMERCIAL PHOTOGRAPHY NATIONAL 8 :: C H A I N E U S . O R G :: 2 0 1 9 v 1

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