Behind the Scenes Preview: Tribute Dinner Honoring Daniel Boulud
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
