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C-CAP BENEFIT 2002 Gala Menu – Participating New York Chefs

Abigail Kirsch

Pier Sixty
Boneless Baby Lamb Shank on a Vegetable Ragout with
Fava Beans, Asparagus & Peas

Anita Lo
Annisa
Baby Octopus with Hijiki & Spring Garlic

Marcus Samuelsson
Aquavit
Oyster with Warm Potato

David Coleman
Atlas
Peeky Toe Crab with Tomato Mousse

Gerry Hayden
Aureole
Chilled Sweet Pea Velouté with Lemon Sabayon

Waldy Malouf
Beacon
Baby Lamb with Grilled Asparagus & Morels

Paul Sale
Blue Fin
Brittany Salt Charred Blue Fin Tuna with Winter Radish Salad & Yuzu-Citrus Vinaigrette

Dan Barber
Blue Hill
Cured Salmon with Creamy Artichoke Purée & Pickled Fennel with Herring Roe

Julian Alonzo
Brasserie 8 1/2
Hamachi Tartare with Wasabi Whipped Cream

Douglas Rodriguez

Chicama
Scallop & Pineapple Ceviche with Aji Amarillo & Coconut

Florian Bellanger
Fauchon
Tahitian Vanilla Mousse on Almond Cake with Ripe Mango Sauce

Fortunato Nicotra

Felidia
Soft Polenta with Duck in Guazzetto

Michael White

Fiamma
Seared Sea Scallops with Porcini Mushrooms & Mâche Greens

Christophe Toury
Fifty Seven Fifty Seven
Citrus Panna Cotta with Lemongrass Emulsion

Alfred Portale
Gotham Bar & Grill
Spring Asparagus Soup with Morel Mushroom Custard & White Truffle Oil

Claudia Fleming
Gramercy Tavern
Rhubarb Soup with Rose Secrets Parfait

Bill Telepan
Judson Grill
Smoked Trout with
Potato-Chive Blini & Sweet Onion Sour Cream

Troy Dupuy
La Caravelle
Quail Confit with Cape Gooseberries & Amaranth

Pierre Schaedelin
Le Cirque 2000
Terrine of Rabbit Rillette with Prosciutto Ham, Foie Gras & Leeks

Wayne Nish

March Restaurant
Sashimi with Olive Oil & White Soy Sauce

Bobby Flay

Mesa Grill
Hot Smoked Salmon Taco with Orange-Scotch Bonnet Sauce

David Walzog
Monkey Bar
Roasted Scallops with Bean Ragout & Marjoram Butter

Noboyuki Matsuhisa
Nobu
Panko-crusted Shrimp with Cilantro Sauce & Butter Lettuce

Todd English
Olives NY
Parmesan Flan with Sweet Pea Sauce & Morel Vinaigrette

David Burke & Neil Murphy
Park Avenue Cafe
Marinated Spice Roasted Duck Breast

Craig Cupani
Patroon
Spiced Beef Tenderloin with Porcini Mashed Potato

Philippe Bertineau
Payard Patisserie & Bistro
Farm Egg filled with Crèmeux of Eggs & Pea Purée with Asparagus Mouillette

Deborah Racicot

Picholine
Chocolate Caramel Tart with Warm Blood Orange Compote

Sarabeth Levine & Jennifer Firestone
Sarabeth's
Individual Banana Cream Pie

Scott Campbell
@ SQC
Vegetable Napoleon with Soy Bean Coulis

Floyd Cardoz
Tabla
Leek and Potato Soup with
Maine Crab Meat & Hon Shimeji Mushrooms

Gary Coyle
Tavern on the Green
Lamb Noisette with Horseradish & Caraway Marinade, Garlic Confit & Lemon-Thyme Aoili

Jonathan Eismann & Timothy Byres
Thom Restaurant
Citrus-cured Wild Salmon Tartare

Joseph Fortunato
The Tonic
Spanish Mackerel with
Pickled Red Onion, Blood Orange and Horseradish Oil


Michael Romano & Dan Silverman
Union Square Cafe
Spring Risotto

Diane Forley & Michael Otsuka
Verbena
Dorade Royale wrapped in Napa Cabbage with Spiced Carrot Salad


BEVERAGES
From Robert Mondavi:
Arrowood Grand Archer Chardonnay 1998
Byron Santa Maria Pinot Noir 1998
Robert Mondavi Stag's Leap District Merlot 1998
La Famiglia di Robert Mondavi Pinot Grigio 2000
Gosset Champagne
Frapin Cognac
Courtesy of Palm Bay Imports, Syosset, NY
illy caffè
Espresso & Cappuccino


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