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Chefs of the World unite
by Josef Kandoll |
_338.jpg) Get ready for one of the finest culinary experiences in the world. During this years in the annual 10th Festival Gourmet, now in its tenth year and better than ever, invited chefs come from around the world who have also worked around the world, thus bringing to our port (and tables) cuisine from the best of the best. We're passing on the list of participating involved restaurants and a short biography prepared by the invited chefs to tell you a little bit about them. If that doesn't make your mouth water, surely the menus for the special Chef's Tables will. Chef's Tables In addition to the special menu prepared by the invited chefs at the participating restaurants, several restaurants will host a special Chef's Table and Winemakers dinner. This is a unique opportunity to sample fine cuisine in an intimate setting; seating is available for only 30-40 people. In addition, the courses will be enjoyed with complimenting wines, presented by the winemakers. Live music will make the night complete. Reservations are necessary, email the concierge to secure your place at! LA PETITE FRANCE Chef's Table November 12, 8:30 pm Price in pesos: $950, gratuity not included Evening spectacular includes "Manhattan Nights, The music of New York", by Kathleen Hennen and cast of singers and dancers. Invited chef: Glenn Eastman  Glenn B. Eastman studied at the Culinary Institute of America, serving as consulting chef to Dine-A-Mix Catering and Consulting since June of 2004. As executive chef of Four Seasons Punta Mita since its opening, he created all the menus and organized the kitchen, purchasing the freshest seafood directly from the fisherman on the beach. During his tenure at the Four Seasons in Mexico City, the restaurant achieved the Five Diamonds award. Eastman has also served as executive chef of the Hyatt Regency Acapulco and the Hyatt Regency Jerusalem. While at the Hyatt Regency New Orleans and the New Orleáns Marriott, he coordinated large events, including the Sugar Bowl and a Republican National Convention. Eastman's latest endeavor, Citrus, will be opening in Puerto Vallarta, in the near future. At La Petite France, he will contribute to the palate his creativity in the richest collection of fish and seafood recipes. MENU Tiger's Eye Lobster Tataki, wrapped in cucumber ribbon, grapefruit sections Seared Canadian foie-gras, brioche crouton, grilled mango, reduced in Port Demitasse of green bouillabaisse Filet of sole over tender tips of asparagus with saffron sauce, caramelled river eel Mushrooms wrapped in pancetta and pistachio-stuffed loin of lamb, potato lace, shallot confits flavored in thyme Whipped camembert Napoleon Dark-chocolate soufflé with vanilla sauce Selection of wines included COCO TROPICAL Chef's Table November 13, 8:00pm Price in Pesos: $650, gratuity included Invited chef: Jens Nardmann Master Chef Jens Nardmann, talented artist of the culinary world, began his apprenticeship at the Queens Hotel in Lüdenscheid, Germany. He continued his professional development in world-renowned hotels such as Kronenhof (Leading Hotel of the World) in Pontresina, Römischer Kaiser in Dortmund, The Carlton Hotel (Leading Hotel of the World) in St. Moritz, Schlosshotel Weyberhöfe (Two-star Michelin) in Aschaffenburg, Germany, Chesa Guardalej in St. Moritz and Suissôtel Basel (Five-star member of The Raffles Group). Chef Nardmann has participated in several international cooking contests and won the gold metal in Budapest, Hungary. He won silver medals in Hagen, Germany and in the Swiss competition in Grison. For six consecutive years Nardmann has represented Suissôtels at the Swiss Tennis Indoor Open in Basel and participated in several festivals in Ascona, London, Cancún and finally, at the famous gourmet festival in St. Moritz, Switzerland. MENU Glass of champagne with elderberry syrup Gruyére cheese tart Grizon spaetzle salad with lobster Lugano tomato-chili broth with thin-sliced marinated tuna Crisp potato salad with ruccola, toasted almonds, dried apricots, cottage cheese and Crostini sausage Sauerbraten with mashed sweet potato and sautéed Shitake mushrooms, a Basel specialty Crème brulée with bitter chocolate sorbet and marinated apricot Variety of coffees Chocolate-kirsch truffle With wines of Luis Felipe Edwards BIANCO Chef's Table November 14, 8:00pm Price in pesos: $700 per person, gratuity not included Invited chef: Jean-Michel Chanal  Jean-Michel Chanal began his culinary studies at the hotel institute of Tain L'Hermitage in 1981. After graduating, he collaborated with a number of distinguished hotels and restaurants with one and two Michelin stars, such as Chateau de Rochegude, Hostellerie Le Prieure and Hotel Paris. In 1991 Chanal moved to Mexico City where he worked at the Chez Pascal, then moved on to the Camino Real Chihuahua Hotel and Camino Real Acapulco. Back in Mexico City, he was chosen as executive chef for the Bistro du Vin restaurant. He currently teaches gastronomy and owns Caxotilli restaurant in Querétaro. Pastry chef: Eric Lenoir Eric Lenoir was born in France, inheriting his love of desserts from his mother. For over 50 years he has used his skill and expertise to blend flavors, thus fulfilling another desire for world travel. Being with people allows him to share the art that has given him so much. MENU Seared steak of foie gras, black bean coulis and banana compote Sauterness, La Collection, 2000 Seafood posole in green sauce Chablis, Joseph Drouhin, 2003 Escargot ravioli in garlic and chile chipotle consommé Nuits St. Georges, Joseph Drouhin, 2001 White bruja fish on bed of saffron risotto and squid ink sauce Sauvignon Blanc, Viña Kristel, Mont Xanic, 2002 Beef tenderloin with huitlacoche wrapped in corn husk Cabernet Sauvignon-Merlot, Mont Xanic, 2000 Nougat ice cream with tequila-perfumed guanábana sauce Oporto tawny, Fonseca TRIO Chef's Table November 15, 8:00pm Price in pesos: $1,050, gratuity included Invited chef: Georg Simojoki Georg Simojoki, native of Finland, had the opportunity to work with Ulf Henriksson of Trio in the nineties. Simojoki has since renovated an old post house in the woods outside the capital city of Helsinki which he and his wife run Makutakuu. Meaning "flavor guaranteed", this gourmet business offers adventure gourmet classes, organizing events to showcase his unique style of forest-cuisine based on centuries-old preparations of fresh, organically-grown produce. During his career, Simojoki gained experience around Europe as a winemaker, master baker, butcher and pastry chef. As an outdoorsman and adventurer, Simojoki has traveled by bicycle throughout the US, Mexico, Belize and across Europe. MENU Rabbit terrine Makutakuu-style Lobster ravioli with marine asparagus and Corail lobster mousse River trout poached with spices, leek and lentil ragout Grilled beef sirloin with bone marrow and red wine au jus, roasted cauliflower Pear and gorgonzola Warm amaretti & chocolate pudding THIERRY BLOUET COCINA DE AUTOR Chef's Table November 16, 8:00pm Price in pesos: $2,600 per person, gratuity included Although the setting is formal, jackets and ties are not required. Tables set for four. Invited Chef : Chef Charlie Trotter  Charlie Trotter began his kitchen profession after graduating with a degree in Political Science in 1982. Working under the supervision of great chefs such as Norman Van Aken, Bradley Ogden and Gordon Sinclair for four years, he formed his work ethic during this early period of growth. Trotter, who has lived in Chicago, San Francisco, Florida and Europe, is recognized as one of the finest chefs in the world, having dedicated over 17 years to excellence in the culinary arts. Among the awards and recognitions received by his restaurant of the same name are: a membership to Traditions & Qualité (1998); the five-star Mobile Travel Guide award, unique in Chicago; Five Diamonds from AAA; and finally, seven special awards from the respected James Beard Foundation. Wine Spectator chose his restaurant as the Best Restaurant in the World for Food & Wine in 1998 and America's Best Restaurant in 2000. Chef's Assistant Guillermo Tellez, who is currently executive chef at the new restaurant "C" at One & Only Palmilla, Los Cabos, accompanies Chef Trotter. MENU Tuna served three ways: sashimi, maki roll y enrollado con avocado, preserved ginger, ponzu and tobiko wasabe Chardonnay Arthur, Dommaine Drouhin Oregon 2002 Crusted scallops with roasted butternut squash soup, grilled herbs and dark butter Meursault, Joseph Drouhin 2002 Seared sea bass with crisp pig's feet, red cabbage, polenta and sage reduced in red wine Pinot Noir, Domain Drouhin Oregon 2002 Triple seared beef with wasabe mashed potatoes, bock choy and wild mushrooms Gevrey Chambetin, Joseph Drouhin 1999 Roasted chestnut sorbet with Forelle pear essence Pommard, Joseph Drouhin 1998 Maple roasted pumpkin crème brulée and spiced apple confit Tawny Port, Fonseca, 10 year Peanut butter crunch bar with curry and bananas Late-bottled vintage Port, Fonseca 1997 KAISER MAXIMILIAN Chef's Table November 17, 8:00pm Price in pesos: $990, gratuity included Invited chef: Thomas Salamunovich  Thomas Salamunovich's extraordinary skills were learned on the front lines of a number of outstanding kitchens, beginning as line chef in Vail in 1981. After attending the Culinary Institute of America at Greystone and the School for American Chefs, he graduated from the California Culinary Academy in 1984. In San Francisco he worked after graduation for Jeremiah Tower at Stars Restaurant and also as executive sous chef at Wolfgang Puck's Postrio. Salamunovich also worked in Paris and Lyon in Paul Bocuse, Lucas Carton, Elysee Lenotre and Poilane Boulangerie, returning to Vail in 1993 as Executive Chef at Sweet Basil. Having taught at the Cooking School of Aspen, Salamunovich has been published numerous times and has given cooking demonstrations on CBS. In 1999, he and his wife opened Larkspur Restaurant Bar & Market in Vail, continuing to shine in his personal showcase restaurant. MENU Slow-roasted beet and endive salad with gorgonzola and vinaigrette Chateau Timberlay, Robert Gibaud 2002 Roasted butternut and apple soup with Stytian pumpkinseed oil Mâcon Villages, Joseph Drouhin 2002 Tempura shrimp with curried couscous and cucumber garnish Chablis, Joseph Drouhin 2003 Duck breast with "salade Lyonnaise" and Diana sauce Lafayet Pinot Noir, Joseph Drouhin 2002 Beef tenderloin with red-flannel hash and two French sauces Château Lafont Menaut, Pessac Léognan 2001 Warm gooey chocolate cake with lemon verbena-scented citron and caramel ice cream Oporto Late-bottled Vintage, Fonseca 1997 VISTA GRILL Chef's Table November 18, 8:00pm Price in pesos: $650 per person, includes taxes but not gratuity Invited chef: Jeff Thurston  Born and raised in Toronto, Jeff Thurston began cooking at Le Pigalle at age 14. His desire and dedication helped him endure the rigorous regimen of the old-European-style kitchens to develop the necessary skills to pursue his dream of becoming a chef. In 1990, he trained under Wolfgang Puck at his Eureka and Chinois on Main restaurants in Los Angeles. In 1994, he was asked to join the exciting new team at Moose's Restaurant in San Francisco's North Beach. In 1998 Thurston joined Wolfgang Puck at Obachine Asian Restaurant and Sushi Satay Bar in Seattle, Washington. With his extensive knowledge of Pacific Rim cuisine, Thurston has joined the Cohn family of restaurants in their current project, The Prado Restaurant in San Diego's Balboa Park, a new venue featuring a fusion menu of Latin American and Italian cuisine. MENU Organic baby arugula salad with strawberries, dried figs, shaved asiago cheese, tossed in sherry-shallot vinaigrette Panko-crusted Maryland blue crab cakes, chipotle aioli and a crisp jicama slaw Citrus sorbet Nori-tempura tuna with black anis risotto and broccoli sautéed in plum wine OR Slow-roasted prime rib of pork, medley of sautéed vegetables, pumpkin pâté, green beans and fennel in a Port-infused wine sauce Cinnamon-raisin tamales, in grilled pineapple and strawberry mint sauce Coffee or tea Petit fours LOS XITOMATES Chef's Table November 20, 8:30pm Price in pesos: $990, gratuity included Invited chef: Alejandro Ruiz Olmedo Hailing from the magic land of Oaxaca, Alejandro Ruiz Olmedo is one of Mexico's prime representatives of Mexican cuisine. As the director, founder and chef of Casa Oaxaca, Ruiz Olmedo has taken this fine example of Oaxacan cuisine around the world with him, to Vau, a five-star Michelin restaurant in Berlin, as well as on tour to Spain, Belgium, Austria and Italy. Mentions he's received include magazines such as Gourmet, Travesías, Condé Nast, Bon Appetit and The New York Times, among others. Not only as an excellent interpreter of his native gastronomic traditions, Ruiz Olmedo is actually at the forefront of the creation of contemporary Oaxacan cuisine. MENU Squash blossoms stuffed with Mexican ricotta cheese with honey and epazote Chenin Colombard Mild stuffed chile over a guajillo and tomato sauce Viña Kristel Prawns in yellow mole Chardonnay Monte Xanic 2002 Mamey sorbet Oaxaca-style with mescal from Tlacolula Beef tenderloin Zaachila-style Gran Ricardo Rack of venison with pueblo-style adobe Malbec Reserve Special Plate with blue cheeses Petit Verdot Reserve Special Traditional Mixtec corn flan Tawny port Fonseca Advance reservations are necessary for all of the Chef's Table dinners. To make your reservation please contact the concierge. |
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