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fudy

legacy participant
  • Content Count

    14
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  • Website URL
    http://www.fudyc.blogspot.com

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  • Location
    Ithaca, New York
  1. Thanks, that was the oyster course with the velute. It was served on an ice cylinder with different spices suspended in it. I wish I could have taken more pictures during service. This particular event was really cool because only the two chefs came. During previous years, some chefs brought an entire brigade and did everything. Not saying that is a bad thing, but students didn't get to touch a thing. That picture is a perfect example, where every student was involved.
  2. The dinner went well. The food looked and of course tasted fantastic. Chef Doug was a hotel school graduate and took this course while he was a student. It was a pleasure working with Chef Doug and Chef Annie. I glazed the short ribs for the 3rd course. Wowy. I like short ribs. This concludes the first of the Guest Chef series. Next will be Chef Benno from Per Se. March 11.
  3. One day before the event. Almost everything is prepped up and ready to go.
  4. Chef Douglas Keane and Pastry Chef Annie Clemmons arrived Ithaca tonight. We will start prepping tomorrow morning. A little tour of the Statler kitchen.
  5. I am sorry, but the price is set even without wine pairing. But I will find out if there can be any exceptions. I just found out, the event cannot make any exceptions.
  6. Bux, Yes, Gotham Bar and Grill would be better. philadining, Super, the more the merrier. I heard the Per Se dinner is already filling up. Typcially, the wine director from the guest chef's restaurant works with Charmers, a NY wine distributor that donates ALL of the alcoholic beverages. The student's role is to basically organize the event. A team of about 10 students works with one guest chef. This team is then divided into three sub-groups: marketing, service, and production. I am in the production group and we will be working on standardized recipes, cost analysis (an financial statement at the end), actual production, and etc. The marketing team works on the press release, reservations, advertisements, and etc. The service team is in charge of all front of house operations. Chef Douglas Keane's dinner will be this Saturday, and I better sharpen my knives soon. A quick update: The new wine list is as follows, Amuse: Iron Horse Blanc des Blancs 1997 1st Course: Schloss Vollrads Kabinett Riesling 2004 2nd Course: Valdubon Ribera de Duero 2003 3rd Course: Chateau Lascombes 2001 4th Course: Quinta do Noval Tawny Port There is a vintage change on the Iron Horse Blanc des Blancs.
  7. A little update, The wine served at this dinner will be: Amuse - Iron Horse Blanc des Blancs 1998 1st Course - Schloss Vollrads Kabinett Riesling 2004 2nd Course - Valdubon Ribera del Duero 2003 3rd Course - Chateau Lascombes 2001 4th Course - Quinta do Noval Tawny Port There will be not matsutake mushrooms, replaced by shitake mushrooms.
  8. My pleasure. Last semester, we had Gerard Madani from The Pierre NYC, Alfred Portale from The Striped Bass, and Jim Botsacos from Molyvos. The year before was Neal Gallagher from Oceana, Masaharu Morimoto from Morimoto, and Chef Ip all the way from Shangri-La Hotels in Hong Kong. So now that we have the menu, my team will do a dry run with some of the dishes in two weeks.
  9. God of Cookery by Steven Chou.
  10. For Chef Douglas Keane and Pastry Chef Annie Clemmons dinner, Hors d'Oeurve Soy Truffled Tuna Tartare Gougere with Fondue Vegetarian Spring Roll Chick Pea Panisse Amuse Bouche Chilled Oyster Veloute with California Caviar 1st Course Thai Marinated Lobster with Avacado, Mango and Hearts of Palm 2nd Course Black Sea Bass with Matsutake Mushrroms, Bay Scallops and Pickled Watermelon Rind Lollipop Intermezzo - Flavor to be determined 3rd Course Glazed Short Rib of Beef with Red Wine Truffled Risotto 4th Course Caramel Soup with Kettle Corn Sorbet and Chocolate Filigree Mignardises Bon Bon's to go This dinner will be $125.00 with wine pairing. I will update the wine pairing when I get the information.
  11. Dear all eGullet people, My name is Fudy, and I am a senior at Cornell's School of Hospitality Administration. I am currently taking a class called Specialty Food and Beverage Operations, aka Guest Chefs. It is exactly what it sounds like, chefs come, students cook and manage, and guests eat. This semester, I am pleased to announce the chefs are: Saturday, February 18 Chef Douglas Keane Cyrus Restaurant Saturday, March 11 Chef Jonathan Benno Per Se Restaurant Saturday, April 29 Chef Michael Crane ARAMARK Innovation Center I have a little digital camera that I keep in my pocket and I will take lots of pictures. My team is doing a conference call with Chef Keane tomorrow night, I will let you guys know the menu. So if you are in the area, please come and eat. Statler Hotel, Banfi's Restaurant 130 Statler Drive Cornell University Ithaca, NY 14853-6901 You can make a reservation through this number (607) 254-2624
  12. I think I know which pork plate you are talking about. Unfortunately it has been replaced by a different pork plate. Japanesegeek, I had Thursday (today) off today. Didn't get to use the internet until now. How was your dining experience?
  13. Hi there Japanesegeek, I am a garde manger cook at Clio for the summer. (I am still in school.) Of course. If the children would like to have the menu, that would be awesome. But from the past, when the child didn't want food from the menu. We made simple pasta with chicken. I am not sure if that is just a set solution for children or the guests simply requested it. When is your reservation? Please let me know.
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