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#1
03-13-2005, 02:10 PM
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 Help me plan this dinner. I'm doing a "great American chefs" themed food and wine dinner April 22nd. 7 courses, want to do amuse style offerings, (want the guest to want one more bite after they finish the course) I will match each course with appropriate wines. I have $12.00 pp raw food cost and $11.00 pp for wine. The students will prepare and serve the dinner (about 72 guests) and I will oversee the entire meal. It's $58 pp including wine. Any chefs? any ideas?
__________________ Baruch ben Rueven / Chana "If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me"      |
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#2
03-13-2005, 02:34 PM
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| I've always wanted to do an evolution menu. Like how we used to cook in the 60's, then 70's, etc. How sauces developed and how our different ideas about food influenced the way we handled it. Take for example a classic Sole Veronique. Prepared the classic way it's pretty heavy, all that cream and butter. You know what I mean? Next prepare a modern interpretation, not of Sole Veronique again, but something else which illustrates how far we've come. Perhaps show the Japanese influence on the way we now think about fish.  Just a thought. My problem is avoiding serving fish twice! |
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#3
03-13-2005, 03:19 PM
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| This sounds like fun, CC. Tell me though, how do you mean "Great American Chefs" Dinner. It's a tribute to Child, Waters & Beard, et al, or do you mean to use their recipes? If it's chefs whose recipes you should look to that you're after, then aside from the 3 pillars listed above, I highly recommend this pantheon Charlie Palmer Odessa Piper Lucia Watson Deborah Madison Kenny Callahan Mario Batalli Craig Claiborne Thomas Keller ...And, well maybe Trotter if you're into that sort of thing. I find his stuff a little over-produced. Course their are lots & lots of others.
__________________ Peace, kmf Visit Edible Iowa River Valley "In the long view, no nation is healthier that its children, or more prosperous than its farmers." -President Harry Truman, at the signing of the School Lunch Act, 1946 Join Slow Food Here Join Gather.com here  |
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#4
03-15-2005, 08:31 AM
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 CC, sounds like a great idea. I'm not sure if you want to celebrate the chefs or typical American cuisine. If you are looking for American foods, I can recommend an appetizer I've served with great success at parties and other Occassions. It's an American BLT with a little twist. The lettuce and tomatos are chopped up real fine and mixed with mayo and a little dijon, salt/pepper. The bacon is cumbled slightly and it's all put on toasted good quality bread slices, like a sandwich but the crusts are removed and each sandwich is cut on the diagonal to make 4 minis. Can be fancied up with an olive or grape tomato tothpicked on top. So simple, inexpensive and never are any left over. This always gets raves, even from my most discerning guests! It also fits well into an American theme. |
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#5
04-23-2005, 06:35 PM
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| Center for Culinary Arts Great Chefs Wine Tasting Menu April 22, 2005 Rick Tramonto “Tru” Chilled Fava Bean Soup Seared “Day Boat” Sea Scallop Lobster Coral Garnish Sweet Pea Tendril Mario Batali “BABBO” Goat Cheese Tortellini Dried Orange and Fennel Pollen Charlie Trotter “Charlie Trotter’s” Veal Loin cooked in a Salt Crust with Morels, Asparagus, Golden Beets and Parsley Puree Thomas Keller “The French Laundry” Whipped Brie de Meaux en Feuillete with Tellocherry Peppercorn and Baby Mache Jean-Georges Vongerichten “Restaurant Jean-Georges” “Sashimi” Tuna Tartare with Assorted Vegetable Chips and Infused Oils Nick Malgieri “Culinary Institute of America“ Toasted Pistachio Bittersweet Chocolate Cassata Chilled Strawberry Consomme Chef Brad Stabinsky, Chef William Paternoster Assisted by Student Chefs We are often asked about the appropriateness of gratuities at our dining events. Gratuities are appropriate and are shared by members of the volunteer wait-staff Tonite’s Wine Menu Rick Tramonto 2002 Peter Lehman Semillon Barossa Valley Australia Mario Batali 2002 Willm Gewurztraminer Alsace Charlie Trotter 2002 Hahn Estate Pinot Noir Thomas Keller 2003 Chateau. De la Chesnaine Muscadet de Sevre et Maine Sur Lie Jean-Georges Vongerichten Carpene Malvolti Prosecco Italy Nick Malgieri R.L. Buller Tokay NV Australia Tonite’s Wine Menu Rick Tramonto 2002 Peter Lehman Semillon Barossa Valley Australia Mario Batali 2002 Willm Gewurztraminer Alsace Charlie Trotter 2002 Hahn Estate Pinot Noir Thomas Keller 2003 Chateau. De la Chesnaine Muscadet de Sevre et Maine Sur Lie Jean-Georges Vongerichten Carpene Malvolti Prosecco Italy Nick Malgieri R.L. Buller Tokay NV Australia Two students Preparing Kellers Brie de Meaux 
__________________ Baruch ben Rueven / Chana "If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" Last edited by cape chef : 04-23-2005 at 06:38 PM. |
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#6
04-23-2005, 06:49 PM
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Seared Day Boat Scallops with Spring Fava bean soup and a gratinee of lobster coral b 
__________________ Baruch ben Rueven / Chana "If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
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#7
04-23-2005, 08:14 PM
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| Brad, the menu and the food look great!!!! Would have loved to have been there! Keep up the great work.
__________________ From Man's sweat and God's love, beer came into the World-Saint Arnoldus |
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#8
04-23-2005, 08:34 PM
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 Here is the Tuna Tartare course, served with Taro, Beet, Lotus and celery root chips and a red pepper syrup, curry and chive oils. Pete, thanks. The students worked very hard on this dinner.
__________________ Baruch ben Rueven / Chana "If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
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