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September 17, 2003 
The Waldorf=Astoria 

   

Culinary Committee, Participating Restaurants & Menu

Culinary Chair:
Chef John Doherty, The Waldorf=Astoria

Culinary Committee:

Chef Mark Andelbradt, Compass
Wild Mushroom and Sauerkraut Strudel with Mascarpone and Fine Herbs

Chef Ron Ben-Israel, www.weddingcakes.com

Chef Edward Brown, Sea Grill
New Bedford Sea Scallops, Black Truffle Potato Puree, Red Wine Glaze

Chef Michael Bourquin, Oscar’s
Mushroom Mania with Warm Truffled Mushroom Vinaigrette

Chef Tina Casaceli, The French Culinary Institute
Grape Polenta Cake with a Blue Cheese, Mascarpone Mousse and Thyme Infused Red Wine and Grape Reduction

Chef Sam De Marco, District
Forest Mushroom Bolognese with Creamy Parmesan Grits

Chef Roberto Deiaco, Rainbow Room by Cipriani
Semolina Crouton Stuffed with Portobello Mushroom Ragu served with Red Grape Essence

Chef Regis Duclos

Chef Don Evans, Compass

Chef David Féau, Lutèce
Marinated and Lacquered Duck with Portobello Salad, Avocado, and Soy Vinaigrette

Chef Cornelius Gallagher, Oceana
Diver Sea Scallops, Hen of the Wood Mushrooms, Country Bacon and Red Wine Emulsion

Chef Jennifer Giblin, Blue Smoke
Sparkling Three Grape Soup
Ginger Semolina Shortbread
Crème Fraîche Parfait

Chef Eric Kaplan, Bull & Bear
Filet Mignon with Red Wine Sauce and Truffled Grape Salad

Chef Giuseppe Marangi, Cipriani
Wild Mushroom Panzotti with Red Wine Flavored Piemontese

Chef Henry Archer Meer, City Hall

Chef Michael Mignano,The Pierre Hotel
Red Grape Clafoutis served with Concord Grape Coulis and Port Wine Glaze

Chef Christopher Miller, Bobby Van’s
Filet Mignon on Toast Points with Mushrooms, Garlic and Burgundy Wine Sauce

Chef John Mooney, Heartbeat
Pan Roasted Trout with Shiitake Mushrooms and Sweet Corn

Chef Paul Sale, Blue Fin
Mushroom Soy Charred Wild Salmon, Baby Arugula, Portobello Mushrooms

Chef Josefina Santacruz, Pampano
Wild Mushroom, Requezon and Epazote Quesadillas

Chef Peter M. Urbani, Urbani Truffles USA Ltd.

Chef Vicki Wells, Mesa Grill and Bolo Restaurant & Bar
Muscat Grape Shortcake with Rioja Reduction and Red Grape Sorbet

Patricia Yeo

 

 
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