| By
Tejal Rao
December 2006
Chef Adam Sobel of Restaurant Guy Savoy
in Las Vegas really knows how to entertain! After graduating
from the Culinary Institute of America in 1999, Sobel was
the first student to extern with Guenter Seeger in Atlanta.
He then trained at Charlie Trotter’s in Chicago
and opened Bradley Ogden’s at Caesar’s
Palace as Chef de Cuisine. Now, in true Guy Savoy style, Sobel
creates a trio of luxurious spoon-sized appetizers from the
menu: composed one-bite courses of miniature dishes that focus
on rich, celebratory ingredients like toro, caviar, truffles,
poularde and crab. Most of the spoons can be prepped in advance
on sheet pans, chilled, then garnished to order, taking the
stress off garde manger to get the first courses out with
the Champagne—which is, of course, what should be paired
with such opulent starters.
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