Events on StarChefs
  


 

 

click the menu for the recipe

New York Revue Gala Tasting Menu


Mark Andelbradt { Morimoto }

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


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Makoto Okuwa { Morimoto }

Shikaimaki Wrapped with Prosciutto di Parma

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Franklin Becker { Brasserie }

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

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Gregory Brainin { Jean Georges Restaurants }

Yellowfin Tuna Sashimi and Wasabi Ices


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Tony Esnault { Alain Ducasse at The Essex House }

Lollipop of Lamb Loin, Apricot, Raisin and Piquillos Tajine


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Iacopo Falai { Falai }

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

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Paul Liebrandt { Gilt }

Fish and Chips "2006"


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Tony Liu { August }

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


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Zakary Pelaccio { 5 Ninth & Fatty Crab }

Fatty Brisket with Pickled Tomatoes


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Alex Ureña { Ureña }

Salt Cured Tuna with Caviar


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Galen Zamarra { Mas (Farmhouse)}

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


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Pastry Chef Jennifer Giblin { Blue Smoke }

Banana Cream Pie


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Pastry Chef Will Goldfarb { Room 4 Dessert }

En Attendant Brigitte To Go


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Pastry Chef Michael Laiskonis { Le Bernardin }

Wagashi "Sushi"

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Sommelier Arnaud Devulder { DB Bistro Moderne }

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

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Bar Chef Junior Merino { The Modern }

Siembra Azul Tequila Margarita
Rhum Clement Cocktail

 

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   Published: August 2006