June 15, 2010 |
Short Order
What The Great Chefs Cooked For Citymeals’ Silver Spoons
SILVER SPOONS: 25 Years of Chefs & Celebrations
to honor James Beard & Benefit Citymeals-on-Wheels
Rockefeller Center • June 14, 2010
Star Chefs & MENUS:
Jody Adams, Rialto Restaurant, Cambridge, MA
Salt Cod, Polenta, Calamari, Saffron Broth & Shrimp Salad
Representing 1996: A Celebration of American Country Fairs
Paul Bartolotta, BARTOLOTTA, Ristorante di Mare, Wynn Las Vegas
Pesce del Mediterraneo in Crosta di Sale agli Agrumi Siciliani:
Mediterranean Fish baked in Sea Salt Crust with Sicilian Citrus
Representing 2008: Crème de la Crème
Jonathan Benno, Patina Restaurant at Lincoln Center, New York
Crostini con Fegatini di Pollo: Chicken Liver Pâté with Arugula & Fennel-Raisin Semolina Bread
Representing 2010: Silver Spoons
Massimo Bottura, Osteria Francescana, Modena, Italy
Potato, Sweet Onions, Parmiggiano Reggiano Cappuccino with Villa Manodori Balsamic Vinegar
Representing 2006: Tutto Italia
Daniel Boulud & Jean François Bruel, DANIEL, New York
Chilled Watercress Soup with Lobster Geleé & Porcini
Representing 2001: Our Roaring 20’s
Ed Brown, Ed’s Chowder House, New York
Ed’s Soft Shell Crab Po’Boy
Representing 1995: A Salute to America’s Food Legends
Cesare Casella, Salumeria Rosi, New York
Salumi & Bread
Representing 2006: Tutto Italia
Jawn Chasteen & Michael Gabriel, The Sea Grill, New York
Fluke Sashimi with Yellow Curry; Summer Strawberry Sundae, Lemon Sponge
Representing 2008: Crème de la Crème
Josh DeChellis, La Fonda del Sol, New York
Cochinillo, Morcilla Marmalade (Suckling Pig with Blood Sausage Marmalade)
Representing 2009: Street & Savory
Franck Deletrain, Café Centro, New York
Smoked Halibut, Sea Beans, Tomato Confit, Cracklings
Representing 2003: America’s Star Chefs Salute “The Biggest Small Town in the World”
Robert Del Grande, Restaurant RDG/Café Annie, Houston, TX
“Texas Redfish Rider” - Smoked Red Fish with BBQ Gulf Oysters; Walnut Cake with Cinnamon Sugar Glaze
Representing 1987: A Celebration of American Cooking
Traci Des Jardins & Morgan Mueller, Jardinière, San Francisco
Ahi Tuna Carpaccio à la Niçoise
Representing 1998: 100 Years of New York Eating
Todd English, The Todd English Restaurant Group, New York
Toasted Wild Ramp Corn Muffin, Lardo, Porcini & Ricotta
Representing 1993: American Chefs Celebrate American Farmers
Gennaro Esposito, Torre Del Saraceno, Vico Equense (NA), Italy
Paccheri in Two Bowls: Mozzarella & Meatball
Representing 2006: Tutto Italia
Claudia Fleming & Gerry Hayden, The North Fork Table & Inn, Southold, NY
Nature’s Pride 12 Grain Bread Tea Sandwich: Dill Marinated Salmon, English Cucumbers & Horseradish Mousse; Strawberry Rhubarb Crisp with Nature’s Pride Honey-Oatmeal Crumb & Goat Cheese Cream
Representing 2007: Chefs Gone Wild
Larry Forgione** , An American Place, St. Louis with Marc Forgione, Marc Forgione, New York
Oyster & Sea Urchin Pan Roast, Sharing a Shell
Representing 1985: A Celebration of James Beard
Melissa Kelly, Primo, Rockland, ME/Orlando/Tucson
Pork Belly with Pickled Vegetables
Representing 1996: A Celebration of American Country Fairs
Richard Leach, The Hurricane Club, New York
Lime in the Coconut; Number 17 Shot
Representing 2002: From Sea to Shining Sea
Zarela Martinez, Zarela, New York
Salpicon di Huachinango: Flaked Red Snapper, Jalepeno, Tomato, Scallions, Cilantro & Aromatic Spices
Representing 1997: ¡Caramba!
Nobu Matsuhisa, Nobu, New York
Assorted Hand Rolls
Representing 2004: Feast of Many Moons
Michael Mina, MICHAEL MINA, San Francisco
Tartare of Ahi Tuna with Sesame Oil & Scotch Bonnet Peppers
Representing 1996: A Celebration of American Country Fairs
David Myers, Sona/Comme Ça, Los Angeles
Marinated Crab with Lime Pickle & Cucumber
Representing 2005: Starry, Starry Night
Joe Ng, Chinatown Brasserie, New York
Steamed Watercress & Shrimp Dumpling with Kaffir Lime Leaf & XO Sauce; Sirloin Tart with Curry Coconut Sauce
Representing 2009: Street & Savory
Bradley Ogden*, Bradley Ogden at Caesar’s Palace, Las Vegas
Spiced Lamb Sausage, Peach Salad; Frozen Heirloom Tomato Bloody Mary
Representing 1989: Memories & Mentors
Charlie Palmer, Aureole/Charlie Palmer Group, New York with Christopher Lee, Aureole, New York
Slow Cooked Lamb Loin with Couscous, Pine Nuts & Balsamic Jus
Representing 1995: A Salute to America’s Food Legends
François Payard, François Chocolate Bar, New York
Roasted Strawberry Tiramisu with Candied Fennel
Representing 2002: From Sea to Shining Sea
Mark Peel, Campanile/The Tar Pit/The Point, Los Angeles
Duck Slider, Crisp Duck Confit, Buttered Soft Roll, Cointreau Sauce; Sautéed Cherries, Red Wine Sauce,
Bitter Almond Ice Cream
Representing 1990: An Evening in the Country
Alfred Portale*, Gotham Bar & Grill, New York
Curry Spiced Muscovy Duck Breast with Couscous, Currants & Harissa
Representing 1988: The Grand Reunion
Antonio Prontelli & Juan Branez, Rock Center Café / Cucina & Co., New York
Crisp Sliced Pork Belly, Baby Arugula, Grilled Peasant Bread
Representing 1998: 100 Years of New York Eating
Wolfgang Puck*, Wolfgang Puck Fine Dining Group, Los Angeles
Roasted Duck Bao Buns, Sweet & Sour Cherries; Hamachi Sashimi, Crispy Rice
Representing 1991: Summer in the City
Stephan Pyles*, Stephan Pyles, Dallas, TX
Lobster Enchilada with Red Pepper Crème Fraîche & Caviar
Representing 1988: The Grand Reunion
Chris Schlesinger, East Coast Grill, Cambridge, MA
Smoked Pork Taco with Curtido, Avocado Relish & Mango Mojo
Representing 1994: The Great American Barbecue
Jimmy Schmidt*, Rattlesnake, Detroit, MI/Morgan’s in the Desert, La Quinta, CA
Crab Cake with Cracked Mustard Sauce; Maryland Jumbo Crab Cake with Roasted Fennel Salad,
Many Mustard Sauce
Representing 1987: A Celebration of American Cooking
Joachim Splichal & Tony Esnault, Patina Restaurant, Los Angeles
Rabbit Lollipop; Marinated Hamachi, Cucumber Vinegar, Avocado & Granny Smith Apple
Representing 2005: Starry, Starry Night
Bill Telepan, Telepan, New York
Rabbit-Mushroom Sausage with Mache, Radishes & Lemon
Representing 2007: Chefs Gone Wild
Jacques Torres, Jacques Torres Chocolate, New York
Assorted Chocolates
Representing 2001: Our Roaring 20’s
Jean-Georges Vongerichten, Jean Georges, New York
Grilled Lamb Chop with Tangy BBQ Sauce, Sugar Snap Pea Coleslaw
Representing 2000: The Great French/American Chefs Barbecue Challenge
Jonathan Waxman**, Barbuto, New York
Crispy Soft Shell Crab with Shaved Spring Vegetable, Lemon Vinaigrette & Crab Aioli
Representing 1985: A Celebration of James Beard
Additional sweet treats from:
Silvana Vivoli, Vivoli Il Gelato, Florence, Italy
Assorted Gelati and Sorbetto: Lampone (Raspberry), Riso (Rice Pudding), Crema (Cream Custard), Cioccolata All’Arancia Amara (Bitter Orange Chocolate)
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