Events

One of the most important things I have learned since beginning at FCI is that the food world is small...shockingly--and potentially dangerously-- small (don't burn any bridges..sorry the pun was too easy.) Since the same faces are at most of the food events in NY, I built relationships with some very talented chefs, which has led me to participate in some incredible opportunities. Here are some highlights from the past six months. 

Tom Colicchio, Joe Bastianich, Mark Ladner and Mark Vetri Musical and Culinary Summit

Tom Colicchio (Chef, Craft) singing
with Joe Bastianich (Restauranteur, Del Posto, Babbo, Eataly, etc.etc.)
and Mark Vetri (Chef, Vetri)

Mark Ladner (Chef, Del Posto)
and Joe Batianich introducing the meal

Cauliflower Panna Cotta with Truffle Gelée
Nantucket Bay Scallops and Shaved Black Truffle

Almond Ravioli with Shaved Black Truffle

Lamb Puttanesca 

Dinner at FCI President, Dorothy Hamilton's, 

Apartment with our "MasterChef" Deans:

Jacques Torres

Jacques Pépin

André Soltner

and Alain Sailhac (not pictured)

New York Culinary Experience

(some of the best chefs in the country teaching under one roof)

Chef Alex Guarnaschelli

Chef Alain Sailhac, Rogers Powell, and Alain Ducasse

Chef Jacques Torrés

Chef Cesaré Casella

President Dorothy Hamilton, Chef Todd English,
and Food Editor of the New Yorker, Gillian Duffy

Cooking at the James Beard House

(worked here 4 times for various chefs)

James Beard's Kitchen

His old house, converted into a dining area

One of the dishes served: Butter poached lobster with chestnuts

Braised Pork Belly

French Macaroons and Assorted Truffles

Dine Private's Food and Wine Event 

at Del Posto

blind wine tasting with 10 Grand Sommeliers 

Lidia Bastianich

Chef Cesare Casella, Chef Lidia Bastianich, Chef David Pasternack (Esca)

Chef Mark Ladner in the kitchen at Del Posto

Eater Awards

(all of the best chefs and restaurants come to 

celebrate the "awards" for 2010)

Tom Tuesday Dinner

(Tom Colicchio designs and prepares a 10-course 

tasting menu in the open kitchen in the 

private dining room of Craft 4 Tuesdays 

per season. I have been helping him out 

in the kitchen on these days)

Grilled Cuttlefish
Malaysian Pork Jerky and Spicy Tomato Syrup

Nantucket Bay Scallop Crudo
 shaved black truffle

Columbia River Sturgeon
Smoked Ham, Beets, Horseradish & Cavolo Nero

Roasted Rouen Duck
Sweet & Sour Squash, Confit of Duck Hearts and Figs

Roasted Rabbit
Rabbit Bacon "BLT"

White Truffle "Lasagna"
Sweetbreads, Tongue, Chestnuts & Fonduta

"Le Calendre" Dinner

I worked with the youngest 3-star Michelin chef, 

Massimiliano Alajmo

from Italy as he served dinner to some of 

the best chefs in Manhattan

Seared langoustines
with fresh fava milk cheese, radicchio and apples

Rose-Scented Radicchio

White risotto with sardine, anchovy, Marsala
and carmelized foie gras

Egg alla Carbonara

Fruit salad with ylang-ylang white chocolate and mandarin granite

<3 lisa, the little foodie.

Menu Project

I have finally made it to level 5: working in a restaurant kitchen. With affordable upscale French fare, the school's restaurant, L'Ecole, has gained considerable popularity in the SoHo area. Students in levels 5 and 6 prepare all of the menu items, plus additional specials which has been really exciting. Each week we switch our respective dishes, so that we are able to learn every station in the kitchen, from meat to pastry. Although I felt well prepared from previous levels, there is really nothing like hands-on restaurant experience to get you comfortable in a kitchen. 

Our final project was also due in level 5, which incorporates all of the skills learned throughout our time at FCI. We created our own unique menu following an overarching theme, paired it with wine, calculated costing, and wrote a paper on the history of ingredients. For mine, I made a course for each region of Italy that I visited while I was studying in Florence and attempted to recreate the best dishes I had in each respective region. Show these Frenchies whose boss. 

TUSCANY: toscano piatto
prosciutto san danielle, framani salami toscano, finnochiona
pientino (pecorino fresco), pecorino aged in walnut leaves
crostini toscani (chicken liver mousse)

ROMA: ravioli di carciofi
artichoke ravioli, red wine "caviar,"
smooth artichoke barigoule vinaigrette
carciofi alla guidia (jewish-style fried artichoke petals)

AMALFI: pescatore lasagne nero
squid ink lasagne with steamed calamari, cockles
with a lemon reduction

SICILIA: trippa classico
tripe slowly braised in tomato sauce
with arancini (rice ball) and freshly made ricotta crostini

"Meatballs 3 ways"
1. veal scallopini and beef rollatini
wrapped in crisped prosciutto with parsley oil
2. veal, beef and pork country paté
3. classic family recipe over tomato tartare

Torta di Fichi
fresh fig tart with aged balsamic caramel
olive oil ice cream
candied basil 

<3 lisa, the little foodie.