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.