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New York Revue Gala Tasting Menu


Mark Andelbradt { Morimoto }

Skewered Wagyu Beef, Tokyo Scallion, Matsutake Mushroom, and Spicy Miso


***

Makoto Okuwa { Morimoto }

Shikaimaki Wrapped with Prosciutto di Parma

***

Franklin Becker { Brasserie }

Hudson Valley Foie Gras "Hot Dog," Huckleberry Mustard, Onion Confit, and Brioche Bun

***

Gregory Brainin { Jean Georges Restaurants }

Yellowfin Tuna Sashimi and Wasabi Ices


***

Tony Esnault { Alain Ducasse at The Essex House }

Lollipop of Lamb Loin, Apricot, Raisin and Piquillos Tajine


***

Iacopo Falai { Falai }

Hudson Valley Foie Gras Cannoli with Candied Taggiasche Olives and Salty Spicy Valrhona Xocopili Chocolate Sauce

***

Paul Liebrandt { Gilt }

Fish and Chips "2006"


***

Tony Liu { August }

King Rarebit over Soliders Featuring Hook's 10-Year Aged Cheddar


***

Zakary Pelaccio { 5 Ninth & Fatty Crab }

Fatty Brisket with Pickled Tomatoes


***

Alex Ureña { Ureña }

Salt Cured Tuna with Caviar


***

Galen Zamarra { Mas (Farmhouse)}

Braised Pork Belly Sandwich, Red Onion Marmalade and Red-Eye Gravy


***

Pastry Chef Jennifer Giblin { Blue Smoke }

Banana Cream Pie


***

Pastry Chef Will Goldfarb { Room 4 Dessert }

En Attendant Brigitte To Go


***

Pastry Chef Michael Laiskonis { Le Bernardin }

Wagashi "Sushi"

***

Sommelier Arnaud Devulder { DB Bistro Moderne }

Ultra-Premium Wine Pairings with Each Chef's Signature Dish

***

Bar Chef Junior Merino { The Modern }

Siembra Azul Tequila Margarita
Rhum Clement Cocktail

 

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   Published: August 2006
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