Gastronome

Chicago
Kauai/Oahu
East Meets
West at Takashi
Business,
Hawaiian Style
By Nadia Gould, Vice Chargée de Presse
Nationally acclaimed Chef Takashi Yagihashi
combines Asian flavors and classic French techniques to create superb
culinary compositions with American twists. Chicago magazine
recently praised the chef’s eponymous restaurant Takashi for its
staying power in today’s fickle dining culture, which encourages
urbanites to seek out the newest hot spot. True gastronomes and
food authorities have remained loyal to Takashi, as demonstrated
by its Michelin Star award. On May 17, Chef Yagihashi, who has
previously hosted Chaîne events, gave the Chicago Bailliage another
opportunity to experience his unique food and wine pairings.
Dinner began with squid, rock shrimp, octopus, and chicken
with yuzu rémoulade, served with Hitachino Nest White Ale from
Japan’s Kiuchi Brewery—a duo that one might encounter at an
izakaya, or Japanese pub. We then savored goldentail fish in rice
paper with peekytoe crab mousseline and Manila clam-dashi broth.
The accompanying Rihaku Tokubetsu Junmai Nigori Dreamy
Clouds Sake possessed a wonderful umami finish.
Grilled South Carolina squab and foie gras with confit of
rhubarb, candied kumquat, and polenta cake was complemented by
Dog Point Vineyard Pinot Noir 2006. The entrée of roasted Wagyu
beef and veal sweetbreads with spring potato and fiddlehead fern
was matched with Andrake Cellars Reserve Red Mountain 2000.
Rounding out the meal was a luscious white chocolate-pistachio
Napoleon with passion fruit sabayon, escorted by Domaine de la
Bongran Chardonnay Cuvée Botrytis Mâcon-Villages 2000. U
Photos by Douglas Simpson
1
2
3
1 Chef Rôtisseur Marc
Magiera and Lindsay
Parkhurst. 2 Maître de
Table Hôtelier Tom Walberg,
Claudia Walberg and Maître
Hôtelier Edward Andrews.
3 Bailli Jane Tracy, Chef
Takashi Yagihashi and Vice
Echanson Mon Roldan.
116
GASTRONOME
(Above) Chevalier Norman
Banta, Chargée de Presse
Provinciale Judith Kellogg,
Dame Kiana Gentry, Chevalier
Mark Stitham, Dame Liza
Nordin and Dame Audrey
Weaver.
(Left) Chef Mark Gedeon and
Bailli Mark Monoscalco.
By Kathryn Nicholson, Vice Chargée de Presse
Roy Yamaguchi, of Roy’s Restaurant fame, is
internationally known for introducing Hawaiian fusion cuisine. This
pioneer of East-West cooking has thirty-one restaurants worldwide;
the first opened in 1988, oceanfront in Hawaii Kai. It was there that
Kauai/Oahu Chapter members gathered for their annual business
meeting on March 7. Tables were adorned with candles and kukui
nut leis and draped with native ferns. Picture windows provided
panoramic views of the ocean and Moanalua Bay. As the sun
disappeared behind Diamond Head, we nibbled savory hors
d’oeuvres, served with Piper-Heidsieck Cuvée Brut Champagne.
Bailli Mark Monoscalco soon got down to the business at
hand. First, he introduced his successor, Vice Echanson Maurice
Nicholson, who would take over as bailli in July. Bailli Monoscalco
then discussed the evening’s food and wine pairings and thanked
Executive Chef Chris Garnier and Chef Mark Gedeon for creating
this wonderful dinner.
Dinner began with hamachi carpaccio with Kahuku sea
asparagus, matched with Donnhoff Riesling Nahe 2009. Arriving
next was butter-poached lobster with bubu arare (crispy puffed rice
pellets) and pea purée, accompanied by Fantesca Estate Chardonnay
Napa Valley 2007. Maple-leaf duck breast sous vide with kabocha
purée, married with ROAR Pinot Noir Santa Lucia Highlands 2008,
was followed by curried beef cheek, escorted by Neyers Tofanelli
Zinfandel Napa Valley 2007. Rounding out the repast was a
profiterole trio, enhanced by Patrick Bottex Rosé la Cueille BugeyCerdon Savoie. U
VOLUME 1 2012