Confrérie de la Chaîne des Rôtisseurs
Bailliage de Kansas City


Induction at Frondizi’s
by Kay Moffat, Chargée de Presse


The Kansas City Bailliage held its annual induction dinner at Frondizi Ristorante in Kansas City, Missouri on Sunday, October 29th. The new Tuscan style restaurant, created by Jimmy Frantze, was an elegant setting for the formal event.

The reception was lively and everyone enjoyed the hors d’ oeuvres which included parmigiano crusted shrimp with basil sauce, blini with eggplant caviar and roasted red pepper and bruschetta with tomatoes and basil. The NV Mionetto Emmeo Prosecco which was poured proved to be a great tasteful beginning to a wonderful evening.



The induction was presided over by Bailli Provincial Midwest Peter Hanowich. Dr. Donald Potts was promoted to Bailli, Lawrence Levy to Vice Conseiller Gastronomique, Patrick Quillec to Vice Conseiller Culinaire, and Thomas Gresham to Vice Charge de Missions. Five new members were inducted and two members were reinstated.



The Sandomiresky-Bledsoe String Duo provided the music from an overlooking balcony as the guests were seated. Nathan Grammer added a few Italian arias throughout the dinner. The chef, Linda Deurr, presented her specially designed menu to the delight of the guests. Her dinner expressed the virtuosity of experience acquired at several outstanding restaurants all over the country. She came to Kansas City to open Lidia’s of Kansas City as executive chef.

Dinner began with seared foie gras with brioche toast, fresh fig sauce and arugula. The unusual sweet taste of the figs blended well with Coppo Moncalvina Moscata D’Asti 1999. For the next course Paggio Pinot Grigio, Alto Adige 1999 was paired with creamy lobster risotto with tomatoes, leeks and the meat from half of a Maine lobster. The beautiful presentation equaled the incredible flavorful royal dish.



Next the guests were treated to seared rare yellow fin tuna with warm roasted new potato salad and salsa verde. This was followed by the main course of mixed grill of lamb composed of a loin chop, a rib chop and a housemade sausage served with eggplant camponata and fresh mint oil. This perfect autumn entré was paired with Bussola Valpolicella Classico 1996. The light dessert of imported Gargonzola with apricot biscotti and a drizzle of honey was a nice balance to the preceding vigorous multi-flavored courses. The Bussola Amarone Classico 1996 completed the dessert.

Professional du Vin George Vesel hosted the event and presented the staff and introduced Linda Deurr. All had combined their efforts to produce a wonderful memorable event. All those in attendance agreed that it was one of the best events in recent years.

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MENU
Frondizi Ristorante
October 29, 2000

Reception
Parmigiano crusted Shrimp with basil sauce
Blinis with eggplant caviar
and roasted red peppers
Bruchetta with tomatoes and basil
NV Mionetto “Emmeo” Prosecco

Dinner

Prima
Seared Foie Gras with Brioche Toast
Fresh Fig Sauce and Arugula
1999 Coppo “Moncalvina” Moscato D’Asti

Pasta
Creamy Lobster Risotto with Tomatoes,
Leeks and the meat from half of a Maine Lobster
1999 Paggio Pinot Grigio, Alto Adige

Pesce
Seared Rare Yellow-fin Tuna
Warm Roasted New Potato Salad
and Salsa Verde
1998 Anselmi San Vincenzo Soâve

Carne
Mixed grill of Lamb composed of a Loin Chop
Rib Chop and a house made Sausage
Served with eggplant camponata
and fresh mint oil
1996 Bussola Valpolicella Classico

Dolci
Imported Italian Gorgonzola
with Apricot Biscotti
and a drizzle of honey
1996 Bussola Amarone Classico Café Service

Music by
Sandomiresky-Bledsoe Duo & Nathan Granner


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