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.