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Dalai Lama


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#1 Nick

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Posted 29 October 2002 - 03:38 PM

What was it like to cook for the Dalai Lama and did you get to "hang out" with him? Whenever I've heard him speaking (on the radio), it's been a bright spot in my day - sometimes for weeks.

Edit: Thoughtlessness. What did you cook for this get-together?

#2 Michel Nischan

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Posted 31 October 2002 - 09:37 AM

I did not cook for His Holiness, myself. I asked Hideji Asanuma, one of my line chefs (who is a practing Japanese Buddhist) to cook for him. While the event attendees dined on a five course extravaganza, His Holiness wished for a simple soup.

Hideji was one of the opening chefs for Honmura An, the renowned Japanese noodle house, and made the best dashi-based miso soup I have ever tasted. Hideji was so excited that he had his mother ship ingredients from Japan for the soup. It was important to me that the soup be as perfectly simple as possible, as well as being prepared with great love. Hideji was the man for the job.

All the participating chefs spent time with His Holiness. While the time was short, it was very easy to see what makes him so very special. His sense of humor, wit, positive presence and genuineness were powerful testaments to his deep sense of humanity. He spoke with us all as though he had been hanging out with us for years. He blessed us all by draping a prayer scarf over each of our shoulders and thanked us for helping the people of Tibet. The experience is one of the most treasured in my life and continues to grow through my memory.

[I'll have the full menu for the event scanned and posted here later today.]

#3 CathyL

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Posted 31 October 2002 - 03:29 PM

Here are the reception and dinner menus:

IN HONOR OF HIS HOLINESS THE FOURTEENTH DALAI LAMA
AND SUPPORT OF THE TIBET FUND
AUGUST 12, 1999 W NEW YORK

RECEPTION MENU

MELON VELOUTE WITH GULF SHRIMP, LEMONGRASS, PURPLE BASIL AND KAFIR LEAVES
YOUNG CARROT SOUP WITH LOBSTER, LIME AND CORIANDER CREAM
CUCUMBER SOUP WITH YOGURT, DILL, SMOKED SALMON AND CAVIAR
DANIEL BOULUD, DANIEL - CAFE BOULUD

ORGANIC VEGETABLE TARTARE IN A SAVORY TUlLE
ROAST BISON ON RUTABAGA WITH CHERRY MARMALADE
MICHEL NISCHAN, HEARTBEAT

JUST PULLED MOZZARELLA
HEIRLOOM TOMATO AND TOASTED PUMPKINSEED RELISH ON RED CORN CRISPS
MARK TARBELL, TARBELL'S – BARMOUCHE

CAVIAR PURSE
SHRIMP SATAY WITH SPICY SWEET AND SOUR SAUCE
JEAN-GEORGES VONGERICHTEN & KERRY SIMON
JEAN-GEORGES - JO JO - VONG - PRIME - MERCER KITCHEN - LIPSTICK CAFÉ


BOUVET SIGNATURE BRUT
SANFORD SAUVIGNON BLANC 1998
CHRISTIAN MOUEIX MERLOT 1995

******************
DINNER

LOBSTER SALAD ON A BED OF GREEN ZUCCHINI AND YELLOW SQUASH
WITH MATSUHISA DRESSING
NOBU MATSUHISA, MATSUHISA - NOBU
FLORA SPRINGS BARREL FERMENTED CHARDONNAY 1997

BAKED CHILEAN SEABASS
RED AND YELLOW PEPPER COULIS
ROGER VERGE, LE MOULIN DE MOUGINS - CHEFS DE FRANCE
JOSEPH PHELPS GRENACHE ROSE 1996

RACK OF LAMB CREOLE-STYLE
GOAT CHEESE POTATO GRATIN
ROASTED SHALLOTS AND HARICOTS VERTS
EMERIL LAGASSE, EMERlL'S RESTAURANTS
RAYMOND RESERVE CABERNET SAUVIGNON 1996

SPICED SAUTEED PINEAPPLE AND PASSION FRUIT
LIME-FENNEL SORBET AND VANILLA BEET SAUCE
GEORGE McKIRDY, HEARTBEAT
MICHELE CHIARLO NIVOLE MOSCATO D'ASTI 1998


AUGUST 12, 1999 W NEW YORK

#4 Nick

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Posted 01 November 2002 - 05:42 AM

Thanks for writing. And thanks, Cathy, for the menu. It would have been hard to know what to chose. Though if Hideji had some soup left over, I would have liked that. :smile:

Thanks again. His Holiness is a special person.