Archive for February, 2010
Daniel Boulud
On Saturday, February 27, 2010…Join me behind the scenes as some of the world’s most highly regarded chefs celebrate Mr. Boulud’s talent and pay homage to a career that foresees many years and accomplishments still ahead. The meal prepared will incorporate both the simplicity and boldness for which the guest of honor has earned international renown. The celebration will take place at the Festival host hotel, the Loews Miami Beach, a resplendent setting equal to this evening’s grand occasion. And Food & Wine’s Gail Simmons—once the special events manager for Chef Boulud’s restaurant empire—will host the festivities. A permanent judge on BRAVO’s Emmy—and James Beard Award–winning series Top Chef, she also makes frequent appearances at events and on television.
Prior to dinner, guests will be treated to a Louis Roederer Cristal Reception beginning at 7 p.m., where everyone will enjoy a glass of Cristal 2002 accompanied by hors d’oeuvres prepared by executive chefs from some of Daniel Boulud’s own restaurants around the country.
This year, we have five courses, each course is prepared by a guest chef and his own team of cooks. Below is a list of participating chefs for the dinner and their menu. The reception starts at 7:00 pm on Saturday, February 27, but I will be there around 1:00 pm to make sure I can get as much preparation as possible. It should be a long day with final shots completed about midnight. I will be sure to post an article following the weekend of the event.
Special thanks to Loews Miami Beach Hotel Executive Chef Gordon Maybury who was kind enough to have me back in his kitchen again this year. Last year, chef’s honored Emeril Lagasse for his long standing contribution to the culinary industry. We had alot of fun and you can read about it here.
Executive Chef Gordon Maybury looks on as Bobby Flay prepares his dish at last years dinner for Emeril
On a side note, I worked a few months at the Delano with then Executive Chef Stéphane Becht and Executive Sous Chef Frank Ziegler, where we had numerous visits from Chef Claude Troisgros. So I am looking forward to seeing what he has to offer, and taste the “St. Jacques “Docedeleite”, which was a very popular item on the menu when I worked there in 2005. On to the dinner…
Participating Reception Chefs:
- Zach Bell, Café Boulud (Palm Beach, FL)
- Jean Francois Bruel, Daniel (New York, NY)
- Olivier Muller, DB Bistro Moderne (New York, NY)
Participating Dinner Chefs:
- Paul Bartolotta, BARTOLOTTA Ristorante Di Mare (Las Vegas, NV)
- Michael Laiskonis, Le Bernardin (New York, NY)
- Nobu Matsuhisa, Nobu
- Gordon Maybury, Loews Miami Beach (South Beach, FL)
- Eric Ripert, Le Bernardin (New York, NY)
- Claude Troisgros, Blue Door at Delano (South Beach, FL)
Zucchini Boxes Provencal with Black Mosto Oil, Red Pickled Shallots, and Opal Basil by Daniel Boulud
Menu: $525/person
Louis Roederer Cristal Champagne Reception
Display of Chefs’ Selection of Deluxe Hors d’Oeuvres
Jean-Francois Bruel, Olivier Muller and Zach Bell
Louis Roederer Cristal Champagne 2002, Reims, France
Dinner
Wagyu Tataki with Genmai Salsa
Nobu Matsuhisa
Chalone Vineyard, Estate Grown Chardonnay 2007,
Chalone, California, USA
St. Jacques “Docedeleite”
Sautéed Scallops and Hot Curry Napa Cabbage with “Dulce de Leche”
Claude Troisgros
Domaine Jean Grivot, Vosne-Romanée Premier Cru “Les Beaumonts” 2006,
Burgundy, France
Fried Langoustine with Porcini Mushrooms and Parmigiano-Reggiano
Paul Bartolotta
Sterling Vineyards, Merlot 2005, Napa Valley, USA
Juniper Scented Venison Loin with Pancetta, Pecan and Mascarpone Risotto
Brussels Sprout Leaves and Cocoa Jus
Gordon Mayburry
Beaulieu Vineyard Georges de Latour Private Reserve Cabernet Sauvignon 2006,
Napa Valley, USA
Lemon, Coconut, Vanilla and Hazelnut Praline Vacherin
Eric Ripert and Michael Laiskonis
Château d’Yquem 2000, Sauternes, France
Coffee, Tea
Roasted in the fireplace
Try this at your next event, the fireplace roasted salmon. Chef Nelson Millan, first cures his salmon and finishes it off by roasting it right behind the service station at a Christmas Eve Dinner at Sea Island. I really like this idea and the guests did too, everyone was interested to see how he did it and created a buzz in the dining room.
FYI, the salmon is tied down with food grade metal wiring, with screws holding the wires in place. You’ll need a drill to make it easy.
The sound of the fire, and the aroma filled the dining room at Christmas
Lopholatilus chamaeleonticeps
I was shooting a gumbo dish for a Negra Modelo ad tonight and had the opportunity to photograph the chef breaking down a Golden Tilefish. Executive Sous Chef Kris Weimer at the Lodge at Sea Island tells me the fish was caught from Cape Canaveral area and usually goes for about 9-10$ per pound. It was a very fatty fish, leaving a opaque film of fat on the fish knife after cutting.
Chef Kris eventually portioned out the filets for the cryovac, and prepared one for a special. The fish was very moist, almost had butter like texture, with a nice crust from the sear. I would recommend trying this fish if you have the chance, its quite flavorful as well. Chef serves the fish on top of a ragu of local beans and fish stock, and fresh vegetables.
If you can’t find this particular fish then Amberjack, Tilapia, Grouper, Shark, or Snapper, would be a recommended substitute.
Chef Kris Weimer working with the Tilefish
The golden tilefish is easily distguishable fom other members of the family Malacanthidae by the large adipose flap, or crest, on the head. The species is blue-green and iridescent on the back, with numerous spots of bright yellow and gold. The belly is white and the head is rosy, with blue under the eyes. The pectoral fins are sepia-colored, and the margin of the anal fin is purplish-blue.
Tilefish inhabit the outer continental shelf and upper continental slope along the entire east coast of the United States and the Gulf of Mexico south to Venezuela. They are found in waters from 250-1,500 feet deep, where bottom temperatures range from 49° to 58° F. Individuals live in cone-shaped burrows, and concentrate in small groups or pods. Females are smaller than males, although whether or not the species displays hermaphrodism is unknown. Sexual maturity is reached when fish are about 27 inches long and weigh about 9 pounds. Spawning occurs from March to September, and females lay from 2-8 million pelagic eggs. Tilefish feed during the day on the bottom on crustaceans, clams, snails, worms, anemones and sea cucumbers. They can reach lengths of 38 inches, although growth is slow.
Adults weigh an average of 10-25 pounds.
The golden tilefish is the most colorful fish with a blue-green back that fades to a pearly white belly. It is touched with red and blue iridescence, highlighted by irregular yellow-gold spots and ocean-blue under the eyes.
Along the southeastern coast and in the Gulf, tilefish live in burrows and sometimes congregate in pods or small groups at depths ranging from 200 to more than 1,400 feet.
The predominant fishing method is longlining with the greatest catch taken during the daylight hours.
As tilefish become larger they tend to live at greater depths.
Adults weigh an average of 10-25 pounds.
Techinical data courtesy of the Florida Department of Agriculture and Consumer Services.