Thursday, May 26, 2011
The event also includes an employee eating competition sponsored by Sabrett, a beverage competition (to go with a hot dog, of course!), and a condiment competition judged by top NYC chefs. All money raised from the events goes to help promising students in financial distress. It's fun to have fun, but fun is sweetened even more when it is coupled with a good cause. So as far as we are concerned, this event is a plus plus.
Over the next two weeks, three fantastic culinary students (Melissa McAllister, Grace Ports, and Saira Malhotra) will be covering this year's competitions—bringing you the day-of scoop, interviews with the judges and the contestants, and so much more!
Monday, May 16, 2011
New dean David Kinch, chef/owner of Manresa in Los Gatos, California, showcased his West Coast cooking flair at The James Beard Foundation pop-up restaurant, JBF LTD, in Chelsea Market in New York City, as part of the celebrations in connection with the recent James Beard Award Ceremony. A JBF award winner himself (Best Chef: Pacific Region 2010), Kinch was invited to cook dinner for guests Wednesday, May 11th through Saturday, May 14th.
Green Garden Gazpacho and Almond Milk Ice, Pickled Green Strawberries, Vegetable Beignets
Boulder Bank Sauvignon Blanc Marlborough, New Zealand 2008
Romaine and Abalone Salad, Grilled Cucumber, Avocado with “Norinade”
Chateau St. Jean Chardonnay Sonoma, California 2008
Suckling Porcelet, Whey Polenta, Rhubarb, Hazelnut, Spring Onions
Patz & Hall Pinot Noir Sonoma Coast, California 2007
Popovers and Hibiscus–Berry Butter
Lavazza Coffee and Espresso
If you went, we'd love to hear what you liked. Leave us a comment.
Thursday, May 05, 2011
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Visit Emily's website to see what ingredients and equipment she can't live without.
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David Kinch is the executive chef/owner of Manresa in Los Gatos, California. Influenced by the California Coast, his American-style haute cuisine is very fresh and ingredient-driven. In 2006, he formed an exclusive partnership with Cynthia Sandberg of Love Apple Farm in the Santa Cruz Mountains. The farm supplies Manresa with biodynamic vegetables and provisions year-round. He is a James Beard Award Winner for Best Chefs in America, and Manresa has been awarded two Michelin stars for four consecutive years.
Read about what David is up to on Manresa in the Media.
Follow David on Twitter and Facebook.
The school is celebrating the addition of our new deans by naming a pastry class and a culinary class in honor of each chef respectively. The Emily Luchetti Pastry Class will have the opportunity to work with the chef personally in a special session, and The David Kinch Culinary Class will go on a visit to Love Apple Farm with the chef. There are lots of exciting opportunities going on in June, so check out The FCI website for more details.
Read the full announcement of our new deans on The FCI website.