DANIEL BOULUD’S TOP TOQUES CELEBRATE THEIR MENTOR AT BEARD HOUSE DINNER

Monday, September 14th, 2009 at 7 PM

Daniel Boulud will host an exceptional evening when four of his top toques, Jean François Bruel (Executive Chef, DANIEL, named James Beard Rising Star Chef 2002), Wesley Holton (Executive Chef, Daniel Boulud Brasserie at Wynn Las Vegas), Gavin Kaysen (Executive Chef, Café Boulud, named James Beard Rising Star Chef 2008), and Dominique Ansel (Executive Pastry Chef, DANIEL) gather at the James Beard House to prepare a special dinner on Monday, September 14th.

"It is a rare privilege to have so many of my finest chefs cooking under one roof. I get to spend time with each one individually, but never all together as a single team," says Daniel Boulud, chef-owner of ten award-winning restaurants and the Feast & Fêtes catering company. "We form sort of a cooking family that has spread out, and now we’re coming together for a reunion. It will make for a lot of talent gathered from my New York and Las Vegas restaurants all on this one night."

The chefs have planned their menu for the evening as a celebration of their mentor, with a delicious homage to his signature combination of French technique and the best American ingredients. The six course tasting menu will be:

Hors d’Oeuvre
Tomato Gazpacho Pickled Green Tomato with Tête de Fromage Tomato & Basil Arancini
Tomato Tart with Burrata, Red Onion Marmalade
Olive & Tomato Compote Stuffed in a Zucchini Flower

Gavin Kaysen

Rabbit Porchetta with Satur Farm Vegetables
Purple Mustard, Frisee Salad & Hazelnut Vinaigrette

Jean-François Bruel

Sweet Corn Agnolotti
Chanterelles, Rillons & Thai Basil

Wesley Holton

Butter Poached Dover Sole
Sunchoke Puree, Citrus Braised Endive, Red Pearl Onions, Sauce Americain

Gavin Kaysen

Scottish Grouse With Foie Gras & Oregon Huckleberries
Butternut Squash, Parsnip & Peppercress Salad

Jean-François Bruel

Kaffir Lime Infused Mango
Kumquat Confit, Pink Guava Sorbet

Manjari Chocolate Mousse with Nougat Foam
Milk Chocolate Biscuit, Rwanda Coffee Ice Cream

Dominique Ansel

Even the breads for the dinner will be created by Boulud’s own Chef Boulanger, Mark Fiorentino, whose artisanal creations are served at all of Boulud’s New York City venues. Wine pairings will be specially orchestrated by the new Chef Sommelier of DANIEL, Rajeev Vaidya.

For tickets to the dinner, please contact the Beard House: 212-627-2308 or http://jamesbeard.tix.com/Event.asp?Event=210940. $300 per person ($250 for James Beard Foundation members). Seating for the dinner is extremely limited.

###

Daniel Boulud is Chef-Owner of ten award-winning restaurants: in New York, DANIEL, Café Boulud, DB Bistro Moderne, Bar Boulud and DBGB Kitchen and Bar; Café Boulud Palm Beach; Daniel Boulud Brasserie at Wynn Las Vegas; Maison Boulud in Beijing, China; and two in Vancouver, where he and his restaurant management company, The Dinex Group, operate the renowned Relais & Châteaux restaurant, Lumière, as well as a new DB Bistro Moderne.

Boulud has been named a Chevalier de la Légion d’Honneur by the French government. His culinary accolades include James Beard Foundation awards for "Outstanding Restauranteur," "Best Chef of New York City" and "Outstanding Chef of the Year." Restaurant DANIEL has been named "one of the ten best restaurants in the world" by the International Herald Tribune, received Gourmet Magazine’s "Top Table" award and a coveted four star rating from The New York Times, as well as Wine Spectator’s "Grand Award." The Chef has authored six books and has created three seasons of his "After Hours with Daniel" television series. www.danielnyc.com

DANIEL | 60 East 65th Street | New York, NY 10065
Tel 212.288.0033 | Fax 212.396.9014
www.danielnyc.com

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