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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Spring Dinner at Outlier BY ROBIN DU BRIN, Pacific Northwest Chargée de Presse Provincial UPON ARRIVING AT the Kimpton Monaco Hotel's Outlier restaurant on May 20, Seattle Bailliage members were greeted with flutes of champagne. Executive Chef Shawn Applin has a passion for creating appetizers with rustic, smoky flavors, so attendees were treated to those as well. At the reception, they also had the pleasure of meeting Chef Applin. The chef traces his love of cooking to his grandmother, who prepared hearty Sunday suppers for the family. After graduating from the Culinary Institute of America, he moved out west, continuing to hone his skills at fine-dining venues in San Francisco and Seattle. At Seattle's Flying Fish and Fandango restaurants, he worked with James Beard Award-winning Owner/Chef Christine Keff. Two of the Upstate New York native's pastimes are sailing and explor- ing Caribbean cuisine. The food he creates at Outlier blends Caribbean fla- vors with those of the Pacific Northwest, resulting in vibrant dishes filled with palate-pleasing surprises. At the end of the evening, Bailli Robert Cugini, Vice Chargé de Missions Kurt Owen, and the other Seattle confrères in attendance pre- sented the waitstaff and culinary brigade with pins in thanks for their wonderful service and cuisine. Vive la Chaîne! G SEATTLE Chevalier Douglas Howe and Chevalier Tony Marshall. Executive Chef Shawn Applin. Dame Mary Cugini, Chevalier Randy Squires, and Bailli Hon. Carole Brooks. Vice Chargé de Missions Kurt Owen. Vice Chancelier-Argentier Hon. Kellene West, Bailli Robert Cugini, Bailli Provincial Bertrand de Boutray, Dame Mary Orvis, and Chevalier Dwight West. BAILLIAGES 90 :: C H A I N E U S . O R G :: 2 0 1 9 v 1

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