Chefs Cook For Book Launch Benefitting Citymeals-on-Wheels
6 photos
<strong>Left:</strong> <a href="http://www.bluehillfarm.com/">Blue Hill</a>âs <a href="http://www.bluehillfarm.com/food/overview/team/alfonso-zhicay">Alfonso Zhicay</a> made Forono beet sorbet with buttermilk panna cotta, yogurt foam, served with a marmalade-topped faro crisp. <strong>Right:</strong> <a href="http://gothamist.com/2008/10/15/hell_yeah_lady_chefs.php?gallery0Pic=3#gallery">Nancy Olson</a> (Gramercy Tavern) served bite-sized mango lime cheesecake, topped with mango pulp and salted macadamia nut crumble.
<p>The team from restaurant Daniel, perhaps reeling because the restaurant <a href="http://events.nytimes.com/2009/01/21/dining/reviews/21rest.html?ref=dining">kept its four-star NYT review</a>. It appeared in the newspaper yesterday morning. At right is Danielâs <a href="http://www.starchefs.com/chefs/rising_stars/newyork/JFBruel/index.shtml">Jean François Bruel</a>. </p>
<p>For the benefit, Restaurant Daniel took it back to old school Lyon charcuterie. On the plate: Poularde and foie gras terrine pressed with black trumpet mushrooms, tahoon cress, and pickled honshimeji mushrooms. </p>
<strong>Left:</strong> After setting up a gazillion cornets filled with Atlantic salmon with red onion crème fraiche, team per se rolls up its sleeves and takes a collective step back. <strong>Right:</strong> <a href="http://www.tocquevillerestaurant.com/">Tocqueville</a>âs terrine of suckling pig with farofa.
<p>The cooks from <a href="http://en.wikipedia.org/wiki/Nobu">Nobu</a> prepare their dish. </p>
<strong>Left:</strong> Black cod from Nobu, their signature dish that launched a thousand imitations. Thirty years ago, there was no black cod. <strong>Right:</strong> Chef Michael Psilakis (<a href="http://gothamist.com/2008/03/06/michael_psilaki.php">interview</a>) offers a plate of yellowfin tuna meze with dehydrated feta, sesame powder, dark chocolate, quince confit, and caper tuile. You just canât see all those things from this distance.