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.

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Interior Mexico– BY JEFF KWARSICK, Vice Chargé de Presse IN THEIR CONTINUAL exploration of cuisine and wines from around the world, Fort Worth Bailliage members met at Magdalena's Catering and Events on June 16 for a wonderful departure from traditional Tex-Mex fare. Co-Owner/Chef Juan Rodriguez spent many years cooking in some of Fort Worth's finest restaurants before he and his wife, Catering Director Paige Rodriguez, opened Magdalena's. The ambiance was enhanced by an old-time Spanish film running silently in the background during dinner. Chef Rodriguez prepared a superb meal that paid homage to his grandmother Magdalena's strong influence on him as well as his own journey as a chef. He provided commentary on each course and answered questions that conveyed how deeply his grand- mother had instilled his passion for cooking. It can be challenging to pair wines with Mexican food, but the event planners made excellent selections from France, Spain, Chile, and, of course, Mexico. A white sangria with cava and tequila prepared by Vice Conseiller Gastronomique Jean Eason Moore accom- panied the appetizers. The course that proved most difficult to pair was the blueberry-jalapeño-foie gras ice cream dessert. The list of ingredients belied the melt-in- your-mouth ice cream cubes that would have gone well with any number of classic dessert wines! G FORT WORTH Magdalena's Catering and Events June 16, 2018 RAW VEGETABLE SALAD Tomato Sauce, Watermelon Radishes, Heirloom Tomato, Sugar Snap Peas, Green Beans Novellum Chardonnay 2013 TACOS DE PULPO Paprika Rémoulade, Fennel Salad, Marcona Almonds, Oaxacan Corn Tortilla Casa Madero Chenin Blanc 2016 LAMB BELLY AND ROOT VEGETABLE SALAD Raisin Mole, Mango, Chimichurri Concha y Toro Serie Riberas Gran Reserva Malbec 2013 Bodegas Briego Ankal Ribera del Duero 2009 BLUEBERRY-JALAPEÑO FOIE GRAS Ice Cream Cubes, Pistachio Crumbs Bailli Randal Moore and Co-Owner/Chef Juan Rodriguez. Dame Jean Daiker, Chevalier Richard Reppert, and Vice Chargée de Médias Sociaux Joyce Reppert. Chevalier Mark Hensel, Joe Reppert, and Dorothy Hensel. Chevalier Keith Fisher and Dame Jean Fisher. Vice Conseiller Gastronomique Jean Eason Moore, Bailli Randal Moore, and Chevalier John Colotta. BAILLIAGES 92 :: C H A I N E U S . O R G :: 2 0 1 9 v 1

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