Archive for August, 2009
With summer in full swing, we’ve decided that it’s time to celebrate with a feast of delectable seafood. Please join us for hors d’oeuvres followed by a delicious four- course meal at the Historic Dresser Palmer House. (suggested wine pairing will be available.)
For past reviews visit Tim Rutherford's site SavannahFoodie.com.
Menu
Hors d’oeuvres: Chef’s Assorted Choices
First Course: Fresh Wild Georgia Shrimp Ceviche
(Suggested Wine Pairing: Fournier Sauvignon Blanc 2007, Loire Valley)
Second Course: Truffled Savannah Clams accompanied
by Angel Hair Pasta tossed in a White Wine Sauce
(Suggested Wine Pairing: Remy Pannier Rose de Anjou 2007, Loire Valley)
Third Course: Pan Seared Fresh Chilean Sea Bass accompanied by a Braised Pork Belly and Edamame Puree
(Suggested Wine Pairing: Chateau de Montfort Vouvray 2006, Loire Valley)
Fourth Course: Assortment of Chocolate truffles accompanied by Vanilla Ice Cream
(Suggested Wine Pairing: Rosenblum “Desiree” Chocolate Port)
Event Info
Wednesday August 26, 2009
7pm Cocktail and Hors d’oeuvres Begin, 8pm Dinner
211 East Gaston Street, Savannah GA 31401
$55.00 per person/ tax and gratuity not included
So I had the opportunity last Wednesday to assist Chef Leoci with the mozzarella tasting. We had some great reviews and a good crowd of about 20 people. I expect they were thinking they would just get a cold plate with a variety of cheeses, crackers, and grapes. But thats not what we had in mind. Check out the pics from the tasting.
Next week: Seafood tasting, Come join us, Wednesday, August 26, 2009 at 7:00pm, at the Dresser Palmer House, price and menu TBD.
7pm Cocktails, 8pm Dinner
Please call for reservations, limited seating available.
(Upon request, vegetarian and dietary concerns can be accommodated with menu)
Handmade by Chef Leoci, burratta cheese with arugala salad, beans and artichokes
Fresh melon duo with prosciutto and bufalo mozzarella
Eggplant pasta with smoked mozzarella and san marzano tomato sauce, parmesan cheese and micro basil
Home made ricotta cheese, honey, and toasted pine nuts for dessert
Chef Roberto scoops out fresh made ricotta into bowls for dessert, topped with honey and toasted pine nuts, Wife Lacey joining in on the fun.
One day I looked into a wine bottle and saw some interesting colors and patterns. These are photographs taken through the inside of the bottle. I call it wine bottle art and its coming soon to Savannah. Have a look at some samples.
Pinot Grigio
Sake
Merlot
Seasons come and go, friends move on, it happens everyday. The culinary industry is the same, it reminds me of the leaves in the fall. One day you have these beautiful fall colors peppering the mountains with their beauty, then as time goes on, while you werent looking, they dissapear into the wind. But not gone, just out following her dream, floating around from city to city learning the craft and becoming a chef.
Chef Kristin Butterworth grew up in a traditional Italian family and her childhood was rooted in and around her grandmothers kitchen. “Cooking for me was just a daily part of my life”.
Kristin plating up dinner service in the Mobil Five Star Georgian Room
As a child she remembers being in her mothers kitchen, pulling fresh ingredients from her fathers garden in the summer experimenting with flavors, textures, and senses. Her uncle owned his own deli and restaurant so cooking and the knowledge of the food business was already in her blood.
Her first culinary job was in a small mom and pop restaurant in town, it was good food, served with a friendly at home attitude. A few short months later her boss noticed she was pretty fast and efficient behind the line and she quickly acquired new responsibilites. Previously, Kristin worked on a farm and developed the sense of hard work and dedication, these traits continue to follow her in her career. Advancing, learning, always eager to seek new challenges.
She traveled to Italy to learn the cuisine and brought back a love of fresh herbs and oils. Her favorite ingredients are basil and tomatoes and works them into almost every dish she makes. A bowl of fresh pasta definelty calms the stress of working in the culinary field. Kristin specifies the “ditalini” pasta with potatoes and maybe a few slices of fresh bread is her ultimate comfort food. I would have to agree with that.
Prime rib sandwich with roaring forties bleu cheese and sweet potato pomme frites
I asked her about her cooking style and she states “my cooking style is very italian influenced however, my last few years it has become a bit refined southern”. The southern style definetly rubbed off, working side by side with Chef Scott Crawford and Chef Daniel Zeal in the Georgian Room. Mobil Five-Star two years in a row, 2008-09. Kristin started out in the Georgian Room as a cook 1 and quickly earned the Chef de Partie position. Two and half years later she moved over to the AAA Five Diamond, the Lodge at Sea Island, where she was eventually promoted to Sous Chef.
She is excited to travel to her new job at the Inn in Little Washington, a Mobil Five Star, AAA Five Diamond property about 70 miles west of our nations capitol. The Inn was the first establishment in the Mobil Travel Guide’s history ever to receive 5 stars for its restaurant and 5 stars for its accommodation. The Inn’s Executive Chef, Patrick O’Connell has been wowing guests and critics for many years.
Craig Claiborne of The New York Times called it “the most magnificent inn I’ve ever seen, in this country or Europe, where I had the most fantastic meal of my life”. Patrick’s approach to cooking, while paying homage to the lawmakers of Classical French Cuisine, reflects a belief in “the cuisine of today”, healthy, eclectic, imaginative, unrestricted by ethnic boundaries and always growing. Sounds like a great opportunity for Kristin, and as well the Inn.
Gnocchi with lobster, sweet potatoes, parmesan and chive.
In the culinary industry finding a good hardworking chef is easy, but one that actually cares about passing on the knowledge of the craft is hard to find. In her career she has been lucky enough to meet a few of these people. She credits foremost her family, especially her mother and grandmother. The professional guidance of Chef Scott Crawford, now at the Umstead in North Carolina, is her mentor, and has had a major impact on her life and career.
Her advice to culinary students? “Persevere, this is not an easy business, alot of sleepless nights, lots of moving, and lots of hard work…but totally worth it.” I would have to agree, I had the pleasure of being Kristin’s friend and racquetball partner for a couple years. I even let her win a few times! So when my 2 best friends from Miami, also chef’s, asked me where we should eat on a recent trip to Sea Island, I without hesitating booked a table for 3 at the Lodge and let Kristin work her magic. It was one of the best meals in my life, no kidding.
When the food is this good, you save the menu! Thanks Kristin
So let’s keep an eye out for Kristin up in Virginia, we all know she is going to be big someday, so everyone get your autographs quick before she leaves! Cheers Kristin, well miss you!
Executive Sous Chef Jean Luc Royere enjoys a relaxing day in the Lodge kitchen.
Frenchy is now the Assistant Directory of Culinary Operations at the Wynn Macau
Remember the grill cook that worked double shifts back in day? The saucier who would single handedly save any banquet from going down like the titanic on sunday. Well this is the page where you can find or harass old buddiess you used to work with.
First Up: Chef Frank Ziegler
We worked closely togeter for a few years at the Ritz, plating up, designing menus, whatever we had to do to increase “gallop scores”. That was fun.
A good friend of mine, our history goes back to 2002 when I first entered culinary school at Johnson & Wales. I Knew basic cooking techniques from my mom and whatever I saw on tv. But Frank was from the old school of France and I needed to learn his countries way of doing things. A history of food, recipes, chefs that span centuries. A sincere desire to learn as much as I can and respect the traditions of classical french cookery.
Fresh Fish arranged colorfully
I remember my 1st day on the job at the Ritz-Carlton, Key Biscayne. I was helping the banquet department with a wedding, so i was peeling potatoes. Chef Frank is about 6foot 2 and he comes storming through the hallway and bumps right into me and says “do you know how to cook? Well before I came here chef I worked at Pakastani Pizza place in Manassas, Virgnia. We both laughed out loud and became really good friends since that day.
After our tour at the Ritz-Carlton, I went one way, he went the other. But we did spend some time together again working for the Morgan’s Hotel Group. They managed serveral boutique hotels on south beach. Inlcuding a stint at Delano’s Blue Door with direction of restaurateur Jeffrey Chodorow and renowned Chef Claude Troisgros, Shore Club, The Mondrain among others.
After Frank put in enough time in South Florida he moved to Chicago to work at Peninsula Chicago, a five star luxury hotel, as Executive Sous Chef.
Peninsula Chicago, a five star luxury hotel in Chicago
Celebrating Five Stars at the Wynn
Chef Frank Ziegler is now the Assistant Cunlinary Director at the Wynn Macau, Frank do you need a publicist now? or a make up person?
Frank was and will always be my mentor chef, he is extremely knowledgable about cooking and its something he loves to do. I am going to visit him for 2 weeks in October. To Hong Kong, Phillipines, and the Hotel itself The Wynn at Macau.
Ill be sure to take thousands of photos and try as much street food as I can. Stay tuned for that! Thanks Franky for believing in me and getting on my nerves so frequently! See you soon.
To get back in touch with Frank contact him here.
Wynn Macau
Rua Cidade de Sintra, NAPE, Macau
Tel: (853) 2888 9966
www.wynnmacau.com
Back in 2004 I had the opportunity to help the chefs at the Biltmore in Coral Gables, with an interactive culinary demonstration hosted by the Cellar Club. I was a culinary student at Johnson & Wales University at the time, so about 8 of us from the leadership team volunteered to help with preparation and plate up. This was the South Beach Wine and Food Festival, in its early stages, but an experience I will never forget.
Autographed copy of the menu by Todd English
First event of the day was an interactive culinary cooking demo with Todd English (Olives, Figs, Kingfish Hall, Boston) and Francois Payard (Payard Patisserie & Bistro, New York). The ballroom of the Biltmore was set up for about 200 people, with a chef’s table at the side of each group of guests. I didnt know it at the time, but (I) was the “special guest chef” for my table. So it was a little stressful at the time. Todd and Francois would go through their cooking demo live on the main stage and the tableside chefs would follow along with our table of guests. (They had enough champagne in them to make it a bit easier ((at 11:00 am)). Hope we dont have to flambé anything! (but we did).
Interactive cooking demo menu
The cooking demo went well, I posed for photos and hugged some tipsy trophy wives. After that I headed to the cafeteria of the Biltmore and made a BLT for lunch. Finally time alone with friends.
So next up was the “Transatlantic Treat” hosted by Jimmy Cefalo and our friends at “Kitchen Aid”. Chefs attending were Alain Ducasse, Essex House, NYC, Eric Ripert, Le Bernardin, NYC, Phillipe Ruiz, Palm d’Or, Coral Gables, and Francois Payard, Payard Patisserie & Bistro, NYC. I was a foot soldier in the brigade of many white coats, in charge of the brunoise of veggies, and dicing of various fine ingredients.
The Transatlantic Treat
I spent most of the time prepping Alain Ducasse’s course of vegetable matignon in gelee. It was a fine dice of mirepoix on the plate. But he changed his mind after he saw it and made us replate everything so the mirepoix was in a straight line. Thanks Alain! Wish I had some photos of that.
Braised Seven-Hour Beef with Sweetbreads and Wild Mushrooms, Fava Bean Mousseline, Winter Truffle, with Walnut Oil and Micro Greens, Chef Phillipe Ruiz of Palme d'Or, Champagne Lanson Noble Cuvee Brut 1989 in magnum
Roasted Bartlett Pear in Maple Syrup and Candied Pecans, Beurre Noisette Ice Cream, Chef Francois Payard, Payard Patisserie & Bistro, NYC, Champagne Lanson Rose Brut Non Vintage in magnum
At the end of the night the chef’s celebrated with a magnum bottle of champagne, and we all toasted to this amazing experience.
Me and my JWU uniform with Todd English after the cooking demo
Brochure of the event
Signed by Todd English, Francois Payard, Geoffrey Cousineau, Alain Ducasse, Eric Ripert, Pascal Oidin, Phillipe Ruiz
A good friend of mine and fellow Chef Jean Luc Royere, Executive Sous Chef at the AAA-Five Diamond, Mobil Five Star, Lodge at Sea Island, Colt & Alison, Oak Room Bar) invited me to join him at the Loews Miami Beach to photograph the event. Jean Luc previously worked as Chef de Cuisine at the Loews and several high end kitchen’s in France including the St. James Hotel & Relais et Chateaux, One Star Michelin in Bordeaux, France.
Eric Ripert (left) of Le Bernardin, NYC with Jean Luc Royere, Sea Island Resorts
I jumped at the chance to photograph this event, so I packed my camera, sunscreen, and flip flops and headed down to South Beach.
My first impression of the kitchen was like a hurricane of chef coats just landed on the beach. I counted about 4 iron chefs, a few dozen “celebrity chefs”, a handful of Michelin stars. I first met the Loews Executive Chef Gordon Maybury, the culinary wizard who kept all this madness in check for the weekend. He really had a tough job, imagine overseeing at least 5 different crews from kitchens all over the country. Not to mention producing food for your own hotel in the mean time. Congrats Chef Gordon!
Down in the kitchen making things happen.
So after the tour of the kitchen I set up my camera and starting running. One of the 1st photos I got was of the plate presentations. First up was Charlie Trotter, Charlie Trotter’s, Chicago, IL with a simple vegetable terrine. Then we move into the appetizer course of Norman Van Aken, NORMAN’S at the Ritz-Carlton, Orlando, Grande Lakes. Followed by Bobby Flay’s grilled lamb with a dual red pepper sauce. Mario Batali with the assitance of Mark Ladner, OTTO, New York, NY plated up Orecchiette with Broccoli rabe. Le Bernardin was in the house for dessert, Michael Laiskonis and Eric Ripert knocked out a couple hundred chocolate masterpieces.
Plate presentations - Bobby Flay, Michael Laiskonis with Norman Van Aken and Charlie Trotter's crew
The ballroom was holding some of the most notable people in the food industry, Emeril of course, and some of his food network buddies, he was seated next to Martha Stewart. I even heard about the King of Spain having his own table and various A-list celebrities. ($550 a plate).
Mario Batali's entree
Bobby Flay's lamb dish
Flay, Laiskonis, Trotter, Batali, Van Aken
Flay plating up his dish with Gordon Maybury on the scene
Eric Ripert plating dessert
The plate up was extremely well organized. We had 700 people, 5 courses, from 5 different crews, with the Loews crew of cooks assisting each course. I would say about 50 – 70 total chefs in the ballroom to help plate up. Keep in mind that 700 people x 5 courses=3,500 plates! Wouldn’t want to be in the dish sink that night. Not to mention other chefs behind the scenes, including April Bloomfield of the Spotted Pig, NYC, among others.
The Ballroom at the Lowes, plating up for 700 people
After dinner Emeril came back to the ballroom and thanked all of the chefs, he is a really classy guy. A true chef and business man who I admire. Each chef then received an award from the event promoters and surprise a marching band blazed its way through the ballroom playing “When the Saints Go Marching In”. It was unreal. Check out the cool painting of Emeril by artist Romero Britto.
The marching band making its way through the ballroom.
Emeril thanking everyone for the dinner
Norman van Aken likes to take photos
Mario, Jean Luc, Bobby, Matthew, Gordon
So at the end of the night Jean Luc opens a bottle of Veuve Clicquot, Ponsardin, 1995, Vintage Reserve. Pops it open just in time for Mario Batali to walk behind the scenes and have a drink with us. I decided not to join everyone for the after-after party, but I hear it was quite the scene.
Veuve Clicquot, Ponsardin, 1995, Vintage Reserve
- William Torrillo
Just found this old photo of the crew at Cioppino, Ritz-Carlton, Key Biscayne and thought I would post it. Esquire’s best new restaurants of 2005.
Enrique, Roberto, Me, Karim, Carlos, Leo, Steve, Courtney.
Treat yourself – and a friend – to an interactive, delicious and dynamic cheese tasting by exploring and expanding your knowledge of mozzarella cheese! Chef Roberto Leoci will be pairing several handmade mozzarella cheeses for this Wednesday night Mozzarella Tasting menu. On stage will be an assortment of handmade artisinal cheeses such as hand made Nodini, Mozzarella fiore di Latte, Smoked Mozzarella, Mozzarella di Bufala, my personal favorite “Burrrata” and Fresh Ricotta.
Come join us, Wednesday, August 19, 2009 at 7:00pm, at the Dresser Palmer House
$45 per person.
The Dresser Palmer House in Savannah is now hosting a series of Wednesday night dinners with Chef Roberto Leoci, of Leoci’s Trattoria, also in Savannah. Roberto and I are good friends and we both worked under Chef Carlos Sernaglia at Cioppino, the signature Italian restaurant at the Ritz-Carlton, Key Biscayne. In 2005, John Mariani gave his blessing by adding Cioppino to Esquire’s best new restaurants of 2005.
So it was a pleasure to be back in the kitchen again with Chef Roberto and this time around I wasnt prepping the Miami Spice menu, just taking photos and helping with plate up.
Chef Roberto Leoci prepares his porcini crusted rib eye
The salad course was baby arugala with a lemon vinaigrette, and shaved fennel.
Baby arugala salad ready to be served.
For the soup we had Maine Lobster tortellini with a asparagus veloute.
Maine Lobster Tortellini with asparagus veloute
salmon appetizer
It was alot of fun to work with Roberto again and see how far he has come in his career. I remember back in the days behind the line in Cioppino, preparing mountains of ravioli and gallons of lobster stock, we would ask ourselves everyday… where the future might take us?
Come find out every Wednesday night at the Dresser Palmer House in Savannah.
Next up: Wednesday, August 19, 2009 at 7:00pm – Mozzarella Tasting
Menu: Nodini Handmade, Smoked Mozzarella, Mozzarella fiore di Latte, Mozzarella di Bufala, Burrrata and Fresh Ricotta…
Each Mozzarella course will be accompanied with an array Chef Roberto’s selected Contorni (side dishes).
7pm Cocktails, 8pm Dinner
Please call for reservations, limited seating available.
(Upon request, vegetarian and dietary concerns can be accommodated with menu)