ANTHONY PUCCIO WELCOMED AS A PROFESSIONAL MEMBER OF THE CHAÎNE.
Sarasota, FL – The culinary team at Sarasota Yacht Club hosted the Sarasota chapter of the Chaîne des Rôtisseurs on Sunday, April 17th, with a four-course meal planned and expertly prepared by Check Jack Wenz and Food and Beverage Director Anthony Puccio.
The Chaîne des Rôtisseurs is the world’s oldest international gastronomic society, founded in Paris in 1248. Chaîne is based on the traditions and practices of the old French royal guild of meat roasters. The group is devoted to preserving the camaraderie and pleasures of the table and to promoting excellence in all areas of the hospitality arts and is represented in 70 countries around the world. In the United States, there are nearly 150 bailliages (chapters), each offering a variety of culinary activities to suit the interests of local members.
“We met and talked to Chef Jack and his team and asked them to propose a menu. This gives Chef an opportunity to show off his talents,” said Thomas Coundit, Bailli (President) of Chaîne des Rôtisseurs, Sarasota Chapter. “After the menu is proposed, our membership matches wines to the suggested courses, and then we have a tasting dinner a month prior to the event making suggestions about sauces, flavorings and the wine pairings,” he added.
The event began with Champagne with appetizers including Mote caviar, and a savory cone filled with cherry glazed duck. The first course included Bouillabaisse, spiny lobster, fresh shrimp, blue point oysters and striped sea bass served table side and paired with Chateau de Segries Tavel, 2009. The second course featured pear glazed Quail with a potato pancake, and pistachio foie gras paired with Russian Hill Pinot Noir (2007). It was followed by New Zealand Lamb, chanterelle risotto, wilted watercress and served with an Arrowood Cabernet Sauvignon from California. A fine selection of cheeses and fruits and a dessert of Godiva Chocolate Ciao Hazelnut crème anglaise and Grand Mariner Strawberry completed the feast.
“It`s always an honor to cook for such an organization, this is a group of refined pallets and an eye for detail. Working as a team, this type of event helps us sharpen our skills as we rise to the occasion. My toque`s off to the Chaîne Society for hosting these events and bringing their culinary traditions to our restaurants and clubs,” said Chef Jack Wenz.
Chef Jack and his team were presented with the Chaine’s porcelain plate award after the meal. “It is an award of thanks for the accomplishment, participation and your good job for preparing your meal,” Coundit stated.
Anthony Puccio, Food and Beverage Director of the Sarasota Yacht Club, was welcomed as a professional member of the Chaîne des Rôtisseurs. “The Chaîne members were very pleased with the presentation and the execution for the evening, and we were spot on,” Puccio said.
