Taste Of Waldorf Astoria

Taste of Waldorf Astoria
Introduces the year two winning dish

To commemorate Waldorf Astoria as the birthplace of iconic culinary inventions such as Eggs Benedict, Red Velvet Cake and the Waldorf Salad, the illustrious James Beard Foundation and Waldorf Astoria teamed up for a second year to find the next Taste of Waldorf Astoria.

On February 23rd at the Waldorf Astoria New York, guests and a star-studded panel of judges gathered to select the next Taste of Waldorf Astoria from five dishes created in the kitchens of Waldorf Astoria Orlando, Waldorf Astoria Amsterdam, Waldorf Astoria Jerusalem, Waldorf Astoria Beijing, and The Roosevelt New Orleans, A Waldorf Astoria Hotel. The winning dish, Jing Roll, created by Waldorf Astoria Master Chef Benoit Chargy and JBF Rising Star Semi-Finalist Chef Erik Bruner-Yang at Waldorf Astoria Beijing, will be featured on menus at 25 Waldorf Astoria properties worldwide.

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Locations and Chef Pairings Explore the journey to the final dish.

Locations and Chefs Explore the journey to the final dish.

Meet the Chefs

Waldorf Astoria Hotels & Resorts Chef

Bernard FiemeyerEducated at College Louis Armand in France and with experience in the kitchens of Japan, Thailand, France and the US, Chef Bernard Fiemeyer brings his passion for international cuisine to his current position as executive chef at Waldorf Astoria Orlando. As Executive Chef since the hotel opened in 2009, he plays a pivotal role in the property's renowned culinary program, earning the Waldorf Astoria Orlando top honors in food and beverage excellence.

James Beard Foundation Chef

Jamilka BorgesJamilka Borges moved to Pittsburgh from Puerto Rico to attend The Art Institute's Culinary Arts Program, beginning her career with five years at Legume, working with Chef Trevett Hooper. She then joined the Bar Marco team, honing her commitment to local, simple, and honest food. In 2013, the restaurant was named to Bon Appétit's Best New Restaurant list.

Waldorf Astoria OrlandoNestled within a breathtaking 482-acre nature preserve and surrounded by WALT DISNEY WORLD® Resort, Waldorf Astoria Orlando is a tranquil oasis where guests can soak up the Florida sunshine and create as many magical memories at the resort as you will in Orlando's world-famous theme parks. The resort boasts 12 restaurant and lounge experiences from casual poolside eateries to elegant dining at Bull & Bear, all overseen by Executive Chef Bernard Fiemeyer and Director of Food & Beverage, Francis Metais, whose combined international experience and numerous accolades bring culinary innovation throughout the resort.

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Meet the Chefs

Waldorf Astoria Hotels & Resorts Chefs

Benoit ChargyBenoit Chargy, Executive Chef at Waldorf Astoria Beijing, has been cooking on the world stage for more than 20 years. He began his career as a pastry chef in various Michelin-starred establishments in the south of France and later ascended the ranks at Hilton with posts in Algiers, Glasgow, Jakarta, Seoul and Kuala Lumpur. Chargy is sure to delight this year at Taste of Waldorf Astoria by combining his classical French training in the pastry arts with a modern and global sensibility.

James Beard Foundation Chef

Erik Bruner-YangErik Bruner-Yang is one of the Mid-Atlantic's most acclaimed chefs whose recent accolades include nominations as James Beard Foundation's Rising Star Chef semi-finalist and Food and Wine finalist for its People's Choice Award. He is the chef and proprietor of Washington, D.C.'s wildly popular Toki Underground, where he turns out Taiwanese-style ramen, dumplings and cocktails.

Waldorf Astoria BeijingRich Chinese tradition and modern affluence flawlessly combine at Waldorf Astoria Beijing. This distinctive hotel is located in the vibrant Wangfujing area, just steps away from premier shopping, nightlife and historic attractions like the Forbidden City and Tiananmen Square. The property's four restaurants are led by Executive Chef Benoit Chagry, who combines his background in classical French cuisine with a global sensibility to create a world-class dining experience for a sophisticated clientele.

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Meet the Chefs

Waldorf Astoria Hotels & Resorts Chefs

Sidney SchutteGaining recognition and experience working for renowned chefs such as Roger Soeverein of De Scholteshof and Jonnie Boer of De Librije, Executive Chef Shutte now manages the kitchen at Librije Zusje at Waldorf Astoria Amsterdam. Recently, Librije Zusje received two Michelin Stars and Chef Shutte was acknowledged as "SVH Meesterkok," the highest recognition a chef can achieve in The Netherlands.

James Beard Foundation Chef

Grae NonasAfter working alongside star chefs such as Mario Batali and Frank W. Anderson, Food & Wine "Best New Chef" Grae Nonas is Co-Executive Chef at Olamaie, a beloved southern-inspired, farm-to-table restaurant in Austin, TX. Since opening in August 2014 with Co-Executive Chef Michael Fojtasek, Olamaie has received many accolades, including being named as a James Beard Foundation "Best New Restaurant" Semi-Finalist.

Waldorf Astoria AmsterdamThe stunning 93-room Waldorf Astoria Amsterdam is situated on the Herengracht canal, recently named a UNESCO World Heritage site. The hotel is comprised of six restored patrician houses from the 17th and 18th centuries and boasts the largest private garden in the city, with 5,000 tulips. Internationally-acclaimed restaurateurs Jonnie and Thérèse Boer and Executive Chef Sidney Shutte (of De Librije fame) oversee the hotel's food and beverage operations, including the Michelin-starred Librije's Zusje.

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Meet the Chefs

Waldorf Astoria Hotels & Resorts Chefs

Itzik Mizrachi BarakExecutive Chef at Waldorf Astoria Jerusalem's Palace and King's Court Restaurants, Itzik Barak is widely known as one of the most notable Masters of Kosher gastronomy in Israel. He is a pioneer in using advanced slow cooking and new culinary techniques that set new standards of excellence to the Kosher kitchen.

James Beard Foundation Chef

Joseph "JJ" JohnsonChef Joseph "JJ" Johnson is Executive Chef at The Cecil and Minton's, both based in Harlem, NY. A graduate of the Culinary Institute of America, Chef Johnson specializes in bringing together global flavors through an African and Asian lens. In addition to his nomination for James Beard Foundation's Rising Star Chef, Chef JJ's many accolades include Star Chefs' Rising Star for Community Chef (2015), Forbes' 30 Under 30, Zagat's 30 Under 30 and Eater Young Guns (all in 2014).

Waldorf Astoria JerusalemContemporary style in the heart of the ancient city, the Waldorf Astoria Jerusalem stands 10-floors high at the intersection of King David, Agron and Mammilla Streets, mere minutes from the Jaffa Gate. Experience outstanding service, luxurious rooms, courtyard refreshments and fine dining, all just steps from the charming Old City. The hotel's two signature restaurants are helmed by Chef Itzik Mizrachi Barak, one of Israel's most renowned chefs, who brings his roots in traditional Israeli cuisine paired with global fine dining experience to his contemporary Mediterranean cuisine.

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Meet the Chefs

Waldorf Astoria Hotels & Resorts Chef

Stefan KauthChef Stefan Kauth has served as executive chef of The Roosevelt New Orleans, A Waldorf Astoria Hotel, since its reopening in 2009. With culinary experience from around the world, Kauth brings distinguished leadership to the kitchen.
A 31-year culinary veteran, his distinguished career includes more than 13 years in Germany with three of Europe's finest chefs, Three-Michelin-Star Chefs Dieter Müller, Harald Wohlfahrt and Eckart Witzigmann, as mentors. His cooking philosophy is to create excellence and exceed customer expectation while utilizing the freshest product and preparing it in a manner that retains natural flavor and nutrition.
Kauth has served on a team of chefs cooking for more than 16,000 guests at the 2007 South Beach Food and Wine Festival and has even cooked for Queen Elizabeth II and former German President Roman Herzog. The German native attended school in Germany, where he received the prestigious German Master Chef certification.

James Beard Foundation Chef

Jeremy WayneChef du Cuisine at La Folie since 2013, Chef Wayne got his start at Bohemian Club, before moving to respected San Francisco institution La Folie under Chef Roland Passot. At La Folie he combines the best of French and American cooking – fusing traditional French techniques with fine seasonal and local ingredients.

The Roosevelt New Orleans, A Waldorf Astoria HotelThe Roosevelt New Orleans provides travelers with a unique haven in the center of the city, blending its rich history and timeless service with the latest amenities. Offering 504 luxurious guestrooms and suites, this New Orleans luxury hotel is adjacent to the famed French Quarter and one block from Bourbon Street. Chef du Cuisine Mark Majorie, a New Orleans native oversees the hotel's culinary operations – including the renowned Sazerac Bar, Fountain Lounge and Teddy's Café. The hotel also boasts Chef John Besh's signature Italian-inspired restaurant, Domenica.

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Meet the Chefs

Waldorf Astoria Hotels & Resorts Chef

Pierre GagnaireChef patron of Waldorf Astoria Berlin's Les Solistes, multi-Michelin-starred Pierre Gagnaire is one of the world's most renowned and influential culinary innovators. A celebrated pioneer of fusion cuisine, Waldorf Master Chef Gagnaire's energy and experimental panache should prove the perfect foil for Apprentice Chris Kajioka in their bid to create the next Taste of Waldorf.

James Beard Foundation Chef

Chris KajiokaA graduate of the prestigious Culinary Institute of America, Chris Kajioka has worked under industry luminaries including Ron Siegel, Thomas Keller, Mourad Lahlou and Blaine Wetze. Currently Executive Chef at Vintage Cave in his native Hawaii, James Beard semi-finalist Kajioka's cooking showcases classical training and an emphasis on local, seasonal ingredients with a Japanese and Modern French flourishes.

WALDORF ASTORIA BERLINSituated in the heart of Berlin City West, just steps from the luxury boutiques of the Kurfürstendamm boulevard, Waldorf Astoria Berlin ranks as one of Germany's most prestigious and sought-after travel destinations. Home to unparalleled amenities and an award-winning Guerlain spa, Waldorf Astoria Berlin features world-renowned eateries including the elegant Michelin-starred Les Solistes by Pierre Gagnaire and Romanisches Café.

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Meet the Chefs

Waldorf Astoria Hotels & Resorts Chef

Heinz BeckOne of the world's pre-eminent masters of gastronomy, Heinz Beck is widely heralded as a leader in Italian and Mediterranean cuisine. His unique interpretation of the modern kitchen – where exquisite ingredients, breathtaking innovation and peerless wines are the order of the day – has led to three Michelin stars at Rome Cavalieri's rooftop La Pergola restaurant.

James Beard Foundation Chef

David PoseyDavid Posey's first attempt at cooking came at the age of ten, when he began experimenting under the guidance of his mother: "I was a little chubby kid, so I wanted to learn how to make my own snacks." Now a James Beard semi-finalist, the California native – formerly of Chicago's lauded Blackbird restaurant – hopes to create the Taste of Waldorf under the esteemed tutelage of Heinz Beck.

Rome Cavalieri, Waldorf Astoria Hotels & ResortsOverlooking a panorama that has inspired visitors for centuries, the Rome Cavalieri is set in fifteen acres of lush Mediterranean parklands, just minutes from the city's historic monuments. The hotel is home to the three Michelin-starred La Pergola restaurant, where Executive Chef Heinz Beck's groundbreaking cuisine has garnered universal acclaim since 1994.

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Meet the Chefs

Waldorf Astoria Hotels & Resorts Chefs

Chris GalvinInternationally renowned chef Chris Galvin and his little brother, Jeff, boast a portfolio of eateries the envy of restaurateurs the world over. As well as the elegant, Michelin-starred Galvin at Windows, they run The Pompadour by Galvin and Galvin Brasserie de Luxe in The Caledonian, A Waldorf Astoria Hotel, where they'll collaborate with James Beard semi-finalist Cara Stadler in a bid to create the new Taste of Waldorf.

Jeff GalvinInspired by his older brother, Jeff Galvin started his career at the same small restaurant as Chris. In 2005 they began their first independent venture together, the critically acclaimed Galvin Bistrot de Luxe, which was awarded AA London Restaurant of the Year in 2006, and currently holds two AA Rosettes. Together, their innovative creations will help shape the new flavor of the Taste of Waldorf Astoria.

James Beard Foundation Chef

Cara StadlerCara Stadler's quest to create "the perfect bite" has led her from California to Philadelphia, Versailles, Beijing, Shanghai and eventually Brunswick, ME, where she opened the lauded restaurant Tao Yuan alongside her mother Cecile. With her kaleidoscope of international influences, Cara will be hoping to draw on the Galvin brothers' wealth of culinary expertise to create the new Taste of Waldorf.

WALDORF ASTORIA EDINBURGH - THE CALEDONIANThe Caledonian, A Waldorf Astoria Hotel (or 'The Caley', as it is affectionately known among Edinburgh locals) has embodied the very best in Scottish hospitality for over a hundred years. Situated at the west end of Princes Street, this former Victorian railway hotel nestles in the shadow of the historic Edinburgh Castle, and features two exquisite restaurants from the Galvin brothers: The Pompadour by Galvin and Galvin Brasserie de Luxe.

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Meet the Chefs

Waldorf Astoria Hotels & Resorts Chef

Jimmy SchmidtCelebrated chef, restaurateur, food scientist, author and innovator Jimmy Schmidt is Executive Chef at Morgan's in the Desert – the signature restaurant of the legendary La Quinta Resort & Club. Schmidt will be bringing his encyclopedic knowledge of gastronomy to the collaboration with apprentice Eduardo Ruiz in a bid to create a dish worthy of being called The Taste of Waldorf.

James Beard Foundation Chef

Eduardo RuizExecutive Chef and owner of PICNIK and Corazon Y Miel restaurants in California, James Beard semi-finalist Eduardo Ruiz is accumulating industry awards and critical acclaim in equal abundance. Under the tutelage of legendary chef Jimmy Schmidt at La Quinta, Ruiz hopes his classical skills and heralded creative flair cuisine will help create the new Taste of Waldorf Astoria.

LA QUINTA RESORTS & CLUB,A Waldorf Astoria ResortLa Quinta Resort & Club nestles in 45 acres of lush manicured grounds and citrus groves at the foot of California's Santa Rosa Mountains. This tapestry of sparkling pools and Spanish Mission-style adobe casitas has been a haven for the Hollywood glitterati since the Roaring Twenties, and boasts four fabulous dining outlets, including Morgan's in the Desert, where Jimmy Schmidt draws inspiration from the bounty of the Coachella Valley to produce contemporary American cuisine.

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Meet the Chefs

Waldorf Astoria Hotels & Resorts Chef

Jan Van DykExecutive Chef at Waldorf Astoria on the Bund, Shanghai, multi award-winning chef and author Jan Van Dyk has cooked for the likes of Michael Jackson and Nelson Mandela. Chef Van Dyk hopes to put his vast culinary expertise to good use in collaboration with James Beard semi-finalist Marjorie Meek-Bradley in their bid to create the new Taste of Waldorf Astoria.

James Beard Foundation Chef

Marjorie Meek-BradleyMarjorie Meek-Bradley, Executive Chef at Ripple and Roofers Union in Washington, DC, combines artistic flair with stellar experience garnered alongside the likes of Thomas Keller and Mike Isabella. Meek-Bradley's focus on locally sourced, sustainable produce should stand her in good stead alongside Waldorf Master Chef Jan Van Dyk as they bid to create the new Taste of Waldorf.

WALDORF ASTORIA SHANGHAI ON THE BUNDCombining the history and culture of the celebrated Shanghai Bund with a taste for 21st century sophistication, Waldorf Astoria Shanghai on the Bund offers peerless service and timeless amenities. Housed within the two-building complex, with 260 stylish rooms and suites, the hotel is home to an array of celebrated dining options overseen by Executive Chef Jan Van Dyk.

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Year Two Recipes: Winning Dish

Benoit Chargy
&
Erik Bruner-Yang

Jing Roll

Wagyu Beef Roll and Black Mushroom, Hoisin Sauce and Sweet Potato

    • CABBAGE ROLL 4 Portions
    • 3 nappa cabbage leaves
    • Black mushroom, soaked in hot water for 10 minutes
    • 30 g onions
    • 20 g garlic
    • 30 g chinese chili
    • Black fungus mushroom, sautéed
    • 1 salted duck egg yolk
    • 20 g okra
    • 40 g hoisin sauce
    • 300 g beef
    • 40 g bbq sauce
    • 20 g coriander
    • Pinch of cumin powder
    • 1 tsp. Sesame oil
    • POTATO PUREE
    • 150 g sweet purple potato
    • 30 g butter
    • Cabbage stock
    • Salt & pepper
    • CABBAGE STOCK
    • 100 g cabbage
    • 2 garlic cloves
    • 20 g ginger, sliced
    • 20 g dry shiitake
    • 300 ml water
    • SAUCE
    • 20 g hoisin paste
    • 30 g bbq paste
    • 5 g cornstarch
    • 100 ml cabbage stock
    • OKRA PICKLE
    • 100 ml rice vinegar
    • 20 g ginger
    • 1 garlic clove
    • 50 g sugar
    • 12 okra, sliced 1⁄2 cm thick
    • ENOKI MUSHROOM
    • 90 g enoki mushrooms 4 mushrooms
    • 60 g corn starch
    • 200 ml sparkling water
    • Cornstarch for coating
    • Oil to fry
POTATO PUREE

Steam the potato for 45 minutes

Peel the potato and pass through a food mill, add the butter and the cabbage stock. Mash the potato to desired consistency, and then season to taste with salt and pepper.

CABBAGE STOCK

Chop the cabbage and combine with the chopped garlic and ginger, and bring to the boil.

SAUCE

Combine all ingredients and boil until sauce thickens. Add cornstarch to reach desired consistency.

OKRA PICKLE

Boil the rice vinegar together with the sugar, garlic and ginger, and then pour over the sliced okra. Keep in an airtight container.

ENOKI MUSHROOM

Make the batter by mixing the cornstarch & sparkling water.

Coat the mushroom with cornstarch flour, dip in the batter and remove the excess.

Deep fry in the oil (temperature 170 °C).

CABBAGE ROLL

Blanch the nappa cabbage leaves for one minute. Remove the white core, dry on tissue paper and set aside.

Cut all the ingredients into brunoises, except for the cabbage and egg yolk.

Using a non-stick pan, sear the beef to remove moisture; add the garlic, onion, chili, cumin and confit them for 2 minutes. Add the sauces.

Add a spoon of cabbage stock, sesame oil and egg yolk. Mix everything together well and finish by adding the chopped coriander.

Lay out the cabbage leaves on parchment paper. Place the beef on the upper side of the cabbage and, using the paper, fold the cabbage over the beef to form a roll.

Cut each cabbage roll into 4 even portions.

Plating

Make a circle with the sauce.

Display 3 quenelles of sweet potato puree, equally placed in triangular form along the sauce.

Place a slice of pickled okra beside the portion of potato.

Place a cabbage roll in between each serving of potato and then top with the mushroom.

Year Two: Dish Submissions

Stefan Kauth
&
Jeremy Wayne

Shrimp Segnette

Cappalletti Pasta with Cajun Shrimp

    • PASTA DOUGH
    • 6.5 oz. 00 flour
    • 2.5 oz. durum flour
    • 9 egg yolks
    • 1 tbsp. olive oil
    • 2 tbsp. cold water
    • PASTA FILLING
    • 1 cauliflower head
    • 1⁄2 cup shallots, chopped
    • 1 tbsp. garlic, chopped
    • 1 1⁄2 tbsp.. vadauvan (see below)
    • 1 cup mascarpone
    • Zest of 2 Meyer lemons
    • 3 tbsp. honey
    • 1⁄2 cup white wine
    • VADOUVAN CURRY SPICE
    • 30g fenugreek
    • 100g cumin
    • 20g green cardamom
    • 50g garlic powder
    • 40g turmeric
    • 20g nutmeg
    • 50g red pepper flakes
    • 6g clove
    • 100g sugar
    • SHRIMP CONSOMMÉ
    • All heads and shells from fresh shrimp minus what is needed for shrimp oil.
    • 1 cup carrot, diced
    • 1 cup celery, diced
    • 1 cup fennel, diced
    • 1.5 cups onion, diced
    • 1/3 cup ginger, diced
    • 1 tbsp. tomato paste
    • 2-3 bay leaves
    • 1 cup white wine
    • Water
    • CLARIFY STOCK
    • 6 - 7 fresh egg whites
    • 1⁄2 cup leek greens, minced
    • 1⁄4 cup carrot, minced
    • 1 cup raw shrimp meat, minced
    • SHRIMP OIL
    • 2 cups shrimp head and shells
    • 3⁄4 cup blended oil
    • 1 bay leaf
    • SEARED SHRIMP
    • Clean and devein shrimp. Season with Cajun spice.
    • CAJUN SPICE
    • 1 cup paprika powder
    • 1⁄2 cup salt
    • 1⁄2 cup granulated garlic
    • 1⁄2 cup chili powder
    • 1⁄4 cup powdered onion
    • 1⁄4 cup cayenne
    • 1⁄4 cup white sugar
    • 1⁄4 cup white pepper
    • FOR GARNISH
    • Beech mushrooms
    • Shaved watermelon radish
    • Fennel fronds
    • Micro flowers/greens
FOR PASTA FILLING

Sweat the shallot and garlic in 1 tbsp. of olive oil. Add the chopped cauliflower and vadauvan. Continue to cook until the vadauvan becomes very aromatic, glace with white wine, and reduce until gone. Add just enough water to cover and cook until all the water has evaporated and the cauliflower is soft.

Whip the mascarpone and refrigerate. Blend the cauliflower mixture until completely smooth. Season the mixture with salt and Meyer lemon zest, add the honey and cool.

FOR THE SHRIMP STOCK

Heat 2 tbsp. oil in a large pot. Add the shrimp shells and cook until red and fragrant. Add the vegetables and sweat until soft. Add tomato paste and mix to coat evenly.

Deglaze with 1 cup white wine and reduce by half. Add water to cover and let simmer for approximately 35-45 min. Cool down immediately.

TO CLARIFY STOCK

Whip egg whites to soft peaks and fold in vegetables and shrimp meat. Add this mixture to the (room temperature) shrimp stock on the stove. Turn heat to medium high and whisk well for 30 seconds. Let stock heat up very slow, being careful not to let it boil.

Gently scrape the bottom of the pot with a rubber spatula to make sure nothing scorches. Once the raft forms on top of the stock, lower the heat to a low simmer and let clarify for 35-40 min.

Make a hole in the raft just large enough to fit a ladle. Strain off the consommé through a chinois lined with cheesecloth.

TO PLATE

Cook pasta in boiling salt water until aldente and place into part of the hot shrimp consommé.

Sear shrimp in hot olive oil until golden brown, then turn over and pull from heat so they do not overcook.

Heat beech mushrooms also in part of the hot shrimp consume.

Place cappelletti pasta and seared shrimp onto your plate, garnish with the beech mushrooms, shaved watermelon radish, micro flowers/greens and fennel fronds.

Pour your hot shrimp consume into your plate and finish with the shrimp oil.

Bernard Fieymeyer
&
Jamilka Borges

Sable Fish

Sable Fish with Florida Truffle, Zellwood corn and elderberry syrup

    • Sable Fish
    • 20 oz. sable fish
    • 1 bunch pine needles
    • 4 pcs. crispy chicken skin
    • 4 pinches sable fish skin powder
    • 4 oz. mussel and pine needle butter
    • 4 cherry tomato compari
    • 4 oz. tomato concassee
    • 4 tsp. red bread powder
    • 4 cod fish chips
    • 4 oz. corn puree
    • 1 oz. grilled corn
    • 24 clams in Pinot Grigio
    • 24 "Battonet" sweet potato terrine
    • 24 shavings Florida truffle
    • 20 drops elderberry and pomegranate reduction
    • 20 Tuscan white beans
    • 2 oz. broccoli florets
    • Fresh chervil
Preparation

Season sable fish with fleur de sel and steam in a bamboo basket on a bed of pine needles for 7 minutes.

Sprinkle a pinch of sable fish skin powder on the fish and add small broccoli floret.

Place one slice of crispy chicken skin on top of each piece of sable fish.

Stuff the cherry tomato campari with the tomato concassee then roll it in the red bread powder.

Fry the cod fish chips in hot oil at 350 °F until the chips are fluffy and crispy.

Reheat the tomato in oven at 350 °F for 3 minutes until warm for plating.

Place one cod chip on top of the tomato, and top with a small broccoli floret.

Reheat the corn puree to 140 °F.

Place an 80 ring on the plate and pipe 1 oz. of the hot corn puree into the ring.

Reheat Tuscan white beans, clams, grilled corn and sweet potato terrine to 140 °F.

Remove the ring from the corn puree then place the following ingredients alternatively atop the corn puree: Tuscan white beans, clams, sweet potato terrine and grilled corn.

To finish, decorate the corn puree mixture with shaved slices of Florida truffle and chervil. With a squeeze bottle, place 5 drops of different sizes of elderberry and pomegranate syrup on the plate. Add 2 tbsp. of pine needle butter to each piece of sable fish.

Makes 4 servings.

TO PLATE

Smear tahini in a line on the bottom of the plate.

Place bulgur salad directly on top.

Add the four pieces of cooked sea bream, shingled.

Roll each vegetable and place throughout the plate, on top of the fish or in the bulgur salad.

Garnish with leaves.

Sidney Schutte
&
Grae Nonas

Beech Anemone

Beech Mushroom with Buerre Noisette and Radish

    • Basic oil dressingServes 12Serves 150
    • Beech mushroom 20 pcs. 200 pcs.
    • Garlic (minced) 15 g 187.5 g
    • Tarragon 45 g 562.5 g
    • Beurre noisette 175 g 2.19 kg
    • Piment d'espilette 17 g 212.5 g
    • Dried cepes 30 g 375 g
    • Sunflower oil 850 g 10.63 kg
    • Colombian curry powder 2 g 25 g
    • Garlic cloves (finely chopped) 2 pcs. 25 pcs.
    • Dressing
    • Basic oil (see recipe above) 80g 1kg
    • chardonnay vinegar 65 g 812.5 g
    • Sushi vinegar 25 g 312.5 g
    • Sambai vinegar 50 g 625 g
    • Green soy sauce 10 g 125 g
    • Walnut oil 10 g 125 g
    • Lemon juice 20 g 250 g
    • Cheese cream
    • Gouda gris sec 400 g 5 kg
    • Milk 70 g 875 g
    • Xanthana 2.4 g 30 g
    • GARLIC BUTTER
    • Soft butter 500 g 20 kg
    • Garlic 45 g 500 g
    • Curry powder 1 g 12.5 g
    • REST OF THE INGREDIENTS
    • 30 pcs. combava/ kaffir fresh
    • 30 pcs. organic egg
    • 30 pcs. red meat radish
    • 30 pcs. green meat radish
    • 30 pcs. purple meat radish
    • 10 bunches chives
Preparation

1. Boil the milk and blend with the cheese.

2. Add the canthana and strain.

3. Leave to cool down.

4. Blend the butter with the rest of the ingredients.

Itzik Barak
&
JJ Johnson

The Seven Species

Dorade Fish cooked with Aubergine Puree and Bread Crust

    • SEA BREAM
    • 4 fillets sea bream
    • 2 whole eggplants
    • 100 g sourdough baguette
    • 4 thyme leaves
    • 1 lemon
    • 10 g of fennel seeds
    • Pinch of salt for taste
    • Pinch of pepper for taste
    • 1 cup olive oil
    • BULGUR SALAD
    • 40 g bulgur wheat
    • 1 pomegranate
    • 4 dates
    • 40 g pumpkin
    • 4 pears
    • One piece of ginger
    • 20 g parsley
    • 20 g mint
    • 1 tsp. yuzu
    • 1 lemon
    • 1 small red chili
    • Pinch of salt for taste
    • Pinch of pepper for taste
    • 1 cup olive oil
    • Water
    • TAHINI
    • 40 g tahini
    • 1 lemon, juice only
    • Pinch of salt for taste
    • Pinch of pepper for taste
    • 1 cup olive oil
    • 1 cup ice water
    • GARNISH
    • 1 radish
    • 1 yellow zucchini
    • 1 carrot
    • 1 cucumber
    • 1 fennel
    • 1 lemon
    • Drizzle of yuzu
    • Pinch of salt for taste
    • Pinch of pepper for taste
    • 1 spoon olive oil
Preparation

Fill mixing bowl with room temperature water and soak bulgur wheat for 30 minutes.

Grill eggplant on high flame for 5 minutes on each side until soft and charcoaled. Remove both stems.

Peel one eggplant, leave the other with the charred skin, and cut into cubes.

Put all cubed pieces into one blender and add 1/2 cup of olive oil and the juice of 2 lemons. Add salt and pepper for taste and blend on high until smooth.

Strain water from the soaked bulgur wheat and move to a mixing bowl.

Chop parsley and mint.

Dress pumpkin with thyme leaves, salt, pepper and oil and sauté in a medium pan for 3 minutes until golden brown.

In a separate bowl, add 20 g yuzu, salt, pepper, olive oil, chili and mix. Add bulgur, sautéed pumpkin, dates, pomegranate seeds, pears, parsley, mint, ginger, and mix.

Add yuzu dressing from the first bowl and taste.

Remove sea bream skin and cut into four equal rectangles. Season with thyme, salt, pepper and olive oil.

Add the eggplant paste to one side of each piece of fish.

Add one piece of sliced bread to the same side as the eggplant paste and cut the bread to align with the size of each fish.

Add all four pieces to a sauteé pan and cook on medium heat for 2 minutes, bottom side first then flip until top side is golden brown.

Add tahini, lemon, salt, pepper, olive oil and ice water to a medium-sized mixing bowl and stir until smooth. Soak the vegetable garnish in lemon, olive oil, yuzu, salt, and pepper.

PLATING

Smear tahini in a line on the bottom of the plate and place bulgur salad directly on top.

Add the four pieces of cooked sea bream, shingled.

Roll each vegetable and place throughout the plate, on top of the fish or in the bulgur salad.

Garnish with leaves.

Benoit Chargy
&
Erik Bruner-Yang

Jing Roll

Wagyu Beef Roll and Black Mushroom, Hoisin Sauce and Sweet Potato

    • CABBAGE ROLL 4 Portions
    • 3 nappa cabbage leaves
    • Black mushroom, soaked in hot water for 10 minutes
    • 30 g onions
    • 20 g garlic
    • 30 g chinese chili
    • Black fungus mushroom, sautéed
    • 1 salted duck egg yolk
    • 20 g okra
    • 40 g hoisin sauce
    • 300 g beef
    • 40 g bbq sauce
    • 20 g coriander
    • Pinch of cumin powder
    • 1 tsp. Sesame oil
    • POTATO PUREE
    • 150 g sweet purple potato
    • 30 g butter
    • Cabbage stock
    • Salt & pepper
    • CABBAGE STOCK
    • 100 g cabbage
    • 2 garlic cloves
    • 20 g ginger, sliced
    • 20 g dry shiitake
    • 300 ml water
    • SAUCE
    • 20 g hoisin paste
    • 30 g bbq paste
    • 5 g cornstarch
    • 100 ml cabbage stock
    • OKRA PICKLE
    • 100 ml rice vinegar
    • 20 g ginger
    • 1 garlic clove
    • 50 g sugar
    • 12 okra, sliced 1⁄2 cm thick
    • ENOKI MUSHROOM
    • 90 g enoki mushrooms 4 mushrooms
    • 60 g corn starch
    • 200 ml sparkling water
    • Cornstarch for coating
    • Oil to fry
POTATO PUREE

Steam the potato for 45 minutes

Peel the potato and pass through a food mill, add the butter and the cabbage stock. Mash the potato to desired consistency, and then season to taste with salt and pepper.

CABBAGE STOCK

Chop the cabbage and combine with the chopped garlic and ginger, and bring to the boil.

SAUCE

Combine all ingredients and boil until sauce thickens. Add cornstarch to reach desired consistency.

OKRA PICKLE

Boil the rice vinegar together with the sugar, garlic and ginger, and then pour over the sliced okra. Keep in an airtight container.

ENOKI MUSHROOM

Make the batter by mixing the cornstarch & sparkling water.

Coat the mushroom with cornstarch flour, dip in the batter and remove the excess.

Deep fry in the oil (temperature 170 °C).

CABBAGE ROLL

Blanch the nappa cabbage leaves for one minute. Remove the white core, dry on tissue paper and set aside.

Cut all the ingredients into brunoises, except for the cabbage and egg yolk.

Using a non-stick pan, sear the beef to remove moisture; add the garlic, onion, chili, cumin and confit them for 2 minutes. Add the sauces.

Add a spoon of cabbage stock, sesame oil and egg yolk. Mix everything together well and finish by adding the chopped coriander.

Lay out the cabbage leaves on parchment paper. Place the beef on the upper side of the cabbage and, using the paper, fold the cabbage over the beef to form a roll.

Cut each cabbage roll into 4 even portions.

Plating

Make a circle with the sauce.

Display 3 quenelles of sweet potato puree, equally placed in triangular form along the sauce.

Place a slice of pickled okra beside the portion of potato.

Place a cabbage roll in between each serving of potato and then top with the mushroom.

Year Two: Bonus Recipes

Waldorf Astoria beijing

CHINESE DUMPLING WITH BLACK CAVIAR

    • Lobster Stuffing
    • 100g Lobster meat
    • 10g Chinese chives
    • 5g Sesame oil
    • 2g White pepper
    • 3g Sugar
    • Skin
    • 100g Wheat starch
    • 30g Corn starch
    • 50g Boiling water
    • 1tsp Vegetable oil
    • 1g Black caviar
1.

In a medium bowl, combine the wheat starch, corn starch, slowly stir in 50 gr the boiling water.

Use your hands to shape into a dough. Add 10Gr of boiling water if the dough is too dry. Don't overwork the dough, but continue shaping for about 2 minutes, until it is smooth and shiny. Cover it with wet cloth.

2.

To prepare the filling, place the lobster in a medium bowl, and add the other ingredients. Cover and refrigerate for 1 hour, to give the flavors a chance to blend.

3.

To make the dumplings: Coat a paper towel with vegetable oil and use it to oil your cutting board or work surface and the broad side of a cutting knife or cleaver (a cleaver works best). Keep the dough covered to prevent it drying out while preparing the dumplings roll into a ball and then flatten it by pressing it in the palm of your hand. Lay the dough on the work surface and press down on it with the oiled side of the knife or cleaver to form a circle that is 2 1/2 - 3 inches in diameter. Add a heaping teaspoon of filling, carefully lift the upper edge of the wrapper and fold it over the filling. Use your thumb and forefinger to form pleats in the dough, and pinch the edges closed.

4.

Prepared a steamer for steaming. Steam the dumplings in batches, on an oiled plate, until the wrapper is translucent (6-8 minutes).

Add the caviar on the top and serve black vinegar or Thai chili paste.

Waldorf Astoria Jerusalem

Ceviche sea bream

    • Ceviche sea bream
    • 200g of sea bream fillet without the skin and the bones cut to small cubes
    • 10g of coriander leafs chopped
    • Juice from one lemon
    • 1 small fresh red or green hot pepper chopped into small cubes
    • 2 spoons of olive oil
    • 1 tomato cut to small cubes
    • 1/2 shallots onion cut to small cubes
    • 4 Kalamata olives chopped
    • Sea salt
    • 10 sliced pieces of sourdough bread
Preparation

We put the fish into the mix ball. We add the salt and the lemon juice and mix together. Secondly we then add chopped pepper, Tomato cubes, the shallots, the Kalamata olives and the olive oil. Taste it if its needs more salt or olive oil.

To serve

We put the Ceviche on the sliced bread and served it

THE ROOSEVELT NEW ORLEANS, A WALDORF ASTORIA HOTEL

The Original Ramos Gin Fizz

    • Gin Fizz
    • 1 oz. simple syrup (original recipe calls for 1 tbsp powdered sugar)
    • 3 – 4 drops of Orange Flower Water
    • 1/2 oz. lemon Juice
    • 1/2 oz. lime Juice
    • 1 1/2 oz. Gin (Old Tom is preferable)
    • 1 egg white
    • 2 oz. heavy cream
Gin Fizz

Fill a Collins glass with ice and set aside to chill.

In a glass shaker, add all of the ingredients.

Add ice to the shaker.

Shake vigorously 50 times.

Strain into the chilled Collins glass

Add Seltzer water until it froths just above the top of the glass

No garnish needed

“Drink freely”....Henry Ramos

Waldorf Astoria Orlando

The cigar

    • Rolled Cigar
    • 320g White and Shiny Fondant
    • 320g Glucose
    • 100g Milk Powder
    • 35g Brute Cocoa Powder
    • Mexican Chocolate Ganache
    • 1lb Mexican Chocolate
    • 2 cups Heavy Cream
    • 3oz Chocolate Snow
Rolled Cigar

Combine Fondant and Glucose in a saucepan until 310 degrees Fahrenheit (155 Celsius)

Pour onto Silpat sheet to cool

When completely cool, shatter into pieces

In small batches, turbo mix until it becomes powder

Add in Milk Powder and Cocoa Powder and turbo mix again

(Note: Cigar Powder can be made in advance and stored in quart containers until ready to use)

Using parchment paper, create a template for a rectangular cutout that is 8 inches x 5 inches Cover a flat sheet pan with Silpat sheet.

Place parchment template on Silpat sheet.

Using a sifter, sift Cigar Powder evenly over the rectangular cutout in the template

(approximately 30 grams per cigar) Remove template

Preheat oven to 300 degrees (F)

Bake in oven for approximately 3-5 minutes, until cigar powder has melted

While warm, roll carefully into a cigar shape using a small metal tube (approx. 1/2 inch in diameter) Place rolled cigar aside until ready to fill with Mexican Chocolate Ganache

Mexican Chocolate Ganache

Bring heavy cream to a boil in a saucepan

Pour cream over Mexican Chocolate and mix until smooth

When cool, put into pastry bag and fill the inside of the cigars

Roll cigars in chocolate snow and brush off any excess

Roll fondant and cut into shape of cigar label – wrap around tip of cigar Keep wrapped until ready to serve

Waldorf Astoria Amsterdam

Tartare of Venison

Lemon geranium, Pickled Tulib Bulb, Red Cabbage, Pickled Amsterdam Onions, Black Pudding, Lovage

    • Venison
    • 200g Venison Rump
    • 3 leaves of Lovage
    • Olive Oil
    • Nutmeg
    • Cream of Lemon Geranium
    • 50g Lemon Geranium
    • 50g Mayonnaise
    • 50g Whole Yoghurt
    • 1/4 of a Red Cabbage
    • 4x Amsterdamse Ui
    • 4x Pickled Tulib Bulb
    • Black Pudding Dressing
    • 50g Black Pudding
    • 50g Chicken Stock
    • 25g Sunflower Oil
    • 5g Sherry Vinegar
    • 5g Sushi Vinegar
    • Lime juice
Preparation

Using a sharp knife, finely chop the Venison into a tartare and season with salt, olive oil en freshly grated nutmeg. Finely chop the lovage and mix with the tartare.

Black Pudding Dressing

Put all the ingredients for the Black Pudding Dressing into a blender and blend until it is a fine consistency. Afterwards, pass through a fine sieve.

Cream of Lemon Geranium

Finely chop the lemon geranium and mix with the yoghurt. Let marinate for 24 hours. Blend the yoghurt and pass through a fine sieve. Afterwards, mix with the mayonnaise.

Finely chop the Red Cabbage and season with a dash of Black Pudding Dressing.

Cut the pickled tulip bulb and the Amsterdam onion into a shell shape, season with olive oil.

Year One Recipes: Winning Dish

HEINZ BECK
&
DAVID POSEY

Celery Risotto alla Waldorf

CELERY ROOT 'RISOTTO' WITH APPLE, HAZELNUT AND BLACK TRUFFLE

Congratulations to James Beard Foundation Rising Star Semi-Finalist Chef David Posey and Master Chef Heinz Beck on the Year One winning Taste of Waldorf Astoria dish, Celery Risotto Alla Waldorf. Their modern take on a celery root 'risotto' with apple, hazelnut and black truffle became part of an illustrious heritage of iconic dishes, featured on restaurant menus at Waldorf Astoria properties worldwide.

Year One Recipes: Dish Submissions

PIERRE GAGNAIRE
&
CHRIS KAJIOKA

Velvety Pumpkin Soup

PUMPKIN AND FOIE GRAS VELOUTE´ WITH BRIOCHE OF COMTE AND BEET ROOT

    • CREAMY SOUP OF DUCK FOIE GRAS
    • 1.2L Chicken broth
    • 1.2kg Duck foie gras
    • 0.3L Amontillado
    • Salt / pepper
    • SEPIA HADDOCK GALETTE
    • 300g Sepia (cut into cubes)
    • 90g Haddock
    • 1g Paprika
    • VEGETABLE STOCK
    • 1.5kg Finely sliced leeks
    • 0.7kg Finely sliced radish
    • 0.5kg Finely sliced fennel
    • 0.5kg Finely chopped celery
    • 0.9kg Finely sliced carrots
    • 10L Water
    • 0.08kg Sea salt
CREAMY SOUP OF DUCK FOIE GRAS

Cut foie gras into small cubes and add to a pot of boiling water. Stir for ten minutes at 80°C in the thermomix. Strain with a fine sieve and chill.

SEPIA HADDOCK GALETTE

Cut the cuttlefish into small cubes and mix in Robot-coupe with the haddock, small pieces must remain in the mixture. Season with salt and paprika spice and then fry in a pan.

30g per person. Serve hot.

SLICES OF PUMPKIN

Take pumpkin slices and close them in a vacuum bag with vegetable stock and cook in the steamer.

VEGETABLE STOCK

Pour all ingredients into a large pot and bring to the boil. Remove from heat and cover hermetically. When cool, strain the vegetables from the liquid.

SOUR BEETROOT

Caramelize the maple syrup, deglaze with vinegar and add the beetroot. Boil the port wine and chicken broth, add the star anise, bring to a boil and poach on a small flame.

JAPANESE PUMPKIN

Boil the water and vinegar for 1 min, add the spices and leave to infuse for 30 mins

Pass the liquid boil again an infuse the pumpkin dice for 10 to 25 min(depends on the size), once cooked, remove from liquid and cool.

Cut the slices in Beaufort.

Red chicory cut into fine julienne. Some chives and parsley to garnish.

THE GALVIN BROTHERS
&
CARA STADLER

Caledonian Highland Egg

VENISON SCOTCH EGG

    • MAKES 6
    • 300g Venison shoulder – minced
    • 300g Pork belly – minced
    • 100g Back fat – minced
    • 30g Lardo – small dice
    • 20g Unsalted butter
    • 3g Garlic – finely chopped
    • 40g Shallot – finely chopped
    • 60g Red onion – finely chopped
    • 1g Thyme leaves
    • 2g Sage – chopped
    • 3g Flat leaf parsley
    • 20g Egg – beaten
    • 5g Smoked salt
    • 2g Salt
    • 10g Heather honey
    • 1g Ground white pepper
    • 0.5g Sel rose
    • 6 Duck eggs
    • Panko bread crumb
    • Pinhead oatmeal - toasted
    • Flour
    • Egg wash
    • CELERIAC REMOULADE
    • 250g Celeriac
    • 10g Lemon juice
    • 10g Dijon mustard
    • 10g Arran Mustard
    • 20g Creme fraiche
    • 30g Mayonnaise
    • Salt to taste
    • WHISKY AND HONEY VINAIGRETTE
    • 10g Edradour whisky
    • 5g Heather honey
    • 5g Lemon juice
    • 5g Cider vinegar
    • 30g Local rapeseed oil
    • Seasoning
    • GARNISH
    • 100g Watercress, flat leaf parsley and roquette salad
    • Olive oil – to dress leaves
    • 30g Cox's orange pippin apple or equivalent – cut into matchsticks
    • 30g Pickled walnuts
    • 5g Chives – finely chopped
    • Smoked paprika – pinch
METHOD

Firstly, melt the butter in a small saute´ pan, add in the shallots, red onion, garlic and thyme and sweat down slowly until soft without any color. Allow this mixture to cool. Proceed to mix all the ingredients together to form the forcemeat.

Cook the eggs in boiling salted water for 6 minutes then chill in ice-cold water. Peel the eggs carefully. Dust the eggs through the flour then wrap in 120g of the forcemeat. To make the farce, even roll between plastic sheets until around 1cm thick then wrap around the egg. Roll between your hands to get a good shape. Then flour the Scotch egg and pass it through a mixture of panko crumb and toasted oatmeal. Allow to rest in the fridge until ready to serve.

Cook in deep fat fryer at 170°C for 3-4 minutes, then bake in the oven for 4-5 minutes. Rest the egg for 4 minutes before cutting in half to serve.

Octopus: Cook octopus in court bouillon or seafood stock at a light simmer for 1 hour. Let octopus cool to room temperature, then place in refrigerator for 2 hours to cool. Take octopus out of refrigerator and cut into small pieces. Refrigerate.

JIMMY SCHMIDT
&
EDUARDO RUIZ

Tierra y Mar

    • WAGYU BEEF POLENTA
    • 1 cup Organic Fresh Polenta or Dried Polenta
    • 3 1/2 cups Water
    • 1/2 tsp. Infused sea salt or Kosher salt
    • WAGYU BEEF BEEF BELLY
    • 1 ea. Wagyu beef belly
    • 1.5 lbs Ancho Infused Sea Salt or Sea Salt
    • 80g garlic, crushed
    • WAGYU "BUTTER"
    • 230g Wagyu beef fat or organic grassfed butter
    • 500g Fresh corn kernels
    • 250g Shallots, brunoise
    • 1 ea. Garlic, brunoise
    • 10g Infused sea salt or sea salt
    • WALNUT ANCHO SAUCE
    • 75g Chile Ancho (dried), deseeded
    • 10g Chile de arbol pepper(dried), deseeded
    • 100g Walnuts, toasted
    • 40g Marcona Almonds, toasted
    • 10g Garlic
    • 300g Walnut oil
    • 1/2 tsp Whole cumin, toasted
    • 1/2 tsp Whole coriander, toasted
    • 70g Sherry vinegar
    • 400g Wagyu stock or chili water
    • 12g Infused sea salt
    • TART HERB SAUCE
    • 85g Flat leaf parsley, cleaned and picked
    • 25g Oregano, cleaned and picked
    • 25g Cilantro, cleaned and picked
    • 1 ea. Jalapeno
    • 8 cloves Garlic
    • 3/4 cup Walnut oil
    • 1 tblsp Crushed chili de arbol
    • 1.5 cup Distilled vinegar
    • GRILLED PRAWN
    • Sweet water prawn or jumbo shrimp (head on) walnut oil
    • ancho infused sea salt
WAGYU BEEF POLENTA

Rinse polenta thoroughly. Bring water to a boil with salt. Whisk in Polenta and cook for 45 minutes on low heat.

Finish by whisking in 1/2 cup "wagyu butter". If using dried polenta, follow directions on packaging.

WAGYU BEEF BEEF BELLY

Place wagyu beef belly in a non-corrosive container. Rub entire belly with infused salt and crushed garlic. Refrigerate for 2 days.

Remove Belly and rinse thoroughly. Place in an oven-safe container, cover with foil and roast at 350F for 3 1/2 hours.

Remove from oven and let cool to room temperature. Refrigerate overnight to let fat set.

On second day cut Belly into 2-3 inch cubes. Reheat in oven at 500F or shallow fry with wagyu beef fat on all sides until golden brown.

WAGYU "BUTTER"

Remove corn from husk. Pulse in food processor for about 20 seconds. Place 500g of corn and salt into a saucepan and cook for about 5 minutes until tender and bright (stirring frequently). While corn is cooking, cook shallots and garlic in 30g of beef fat until shallots and garlic are translucent.

Cool ingredients before placing corn, shallots, garlic, in a Blender. Run on high until smooth. While on high, begin to introduce the COLD Wagyu fat, emulsifying the mixture. Remove from vita and cool.

WALNUT ANCHO SAUCE

Hydrate dried ancho and chile de arbor in beef stock or water for 15 minutes until tender.

Heat walnut oil in a saucepan on low heat, with garlic cloves. Heat until garlic is tender. Cool oil.

Place all hydrated chilies, spices, 400g hydrating liquid, toasted nuts and salt in a blender. Blend until smooth, while blender is on, emulsify walnut oil into sauce. Cool and set aside.

GRILLED PRAWN

Lightly coat prawns in walnut oil, season with infused sea salt or Kosher salt. Refrigerate for one hour. Preheat Grill and grill prawns to medium well. Set aside to rest for 2 minutes before serving.

JAN VAN DYKE
&
MARJORIE MEEK-BRADLEY

Shanghai Suckling Pig

RACK OF SUCKLING PIG WITH XIAOLONG BAO AND WOLF BERRY SCALLOP

    • SUCKLING PIG RACKS
    • 2 racks Suckling pig (6-8 kg)
    • 2ea Xiaolong bao
    • 2ea Marinated scallop slices apple pure
    • Xo sauce
    • Seasonal vegetables
    • Truffle jus
    • RACK FARCE
    • 390g Pork mince, passed Through a drum sieve
    • 150g Chicken breast
    • 20ml Cognac
    • 60g Chopped black winter truffle
    • 20g Brioche, grated on a micro plane
    • 2ea Egg white, whipped to stiff peaks
    • 2 sprigs Thyme
    • 1 clove Garlic finely chopped
    • Salt & pepper
    • RACK SKIN MARINADE
    • 1000ml White vinegar
    • 300ml Red wine vinegar
    • 300ml Chinese white wine
    • 100g Maltose
    • APPLE MOUSSE
    • 2ea Granny smith apples, peeled - cored and 1⁄4
    • 1ea Pink lady apple, peeled - cored and 1⁄4
    • 15g Sugar
    • 1ea Cinnamon stick
    • 3ea Cardamom pods
    • 6ea Cloves
    • 4ea Star anise
    • 6ea Black pepper corns
    • 2ea Red chili halved
    • 1 tbsp Maple syrup
    • 1 knob Butter
    • Salt
    • XIAOLONG BAO
    • 250g Pork mince
    • 150g Foie grass
    • 300g Pork jelly
    • 10g Chopped winter truffle
    • Salt and Pepper
    • Sugar
    • XIAOLONG BAO DOUGH (50 PCS)
    • 250g Cake flour
    • 25g Cornstarch
    • 25g Lard oil
    • 150g Water (room temperature)
    • SCALLOP SKIN
    • 300g Wolf berry dried
    • 200g Grenadine syrup
    • 20g Ginger
    • Salt
    • LEMON LIME CURED SCALLOPS
    • 4ea Scallops medium
    • 100g Sugar
    • 50g Salt
    • 3ea Pepper corns
    • 2ea Dill sprigs
    • 1ea Orange zest
    • 1ea Lemon zest
    • BIG RED BEETROOT (PURÉE) 400G
    • 80g Maple syrup
    • 7ml Jerez vinegar
    • 50ml Water
    • Salt
    • BABY TURNIP (QUARTERED) 200G – 10 PIECES
    • 50g Pickled sushi ginger
    • 500ml Vegetable stock
    • 7ml Sesame oil
    • Salt
    • GINGER AIR
    • 250ml Milk
    • 100ml Cream
    • 50g Sushi ginger
    • 1g Lecithin
    • Salt
    • BEETROOT REDUCTION
    • 2 lit Beetroot jus
    • 2 lit Red wine
    • 140g Chopped shallots
    • 140g Sugar
    • Dijon mustard
SUCKLING PIG RACKS

French cut the racks and scrape the rib bones till clean and free of sinew and meat. Blanch in boiling water for 30 sec Remove and let rest Cover each rib bone in aluminum foil and set aside.

Remove and set aside in a fridge, do not cover.

RACK FARCE

Once the meat has been passed through the drum sieve, add in the chopped truffle, thyme and garlic

Season with salt and pepper. Add in the egg yolk and mix thoroughly

Fold in the egg white and correct seasoning. Spoon into a piping bag and set aside in a fridge.

RACK SKIN MARINADE

Mix all ingredients together and set aside.

ASSEMBLING THE RACK

Remove the prepped items from the fridge. Using your index finger, gently create a cavity between the loin and the pork skin. Be careful not to separate the shin and the loin.

Fill with the pork farce using the piping bag, ensuring that no air pocket is in the rack. Place on a baking tray and brush the skin with the marinade.

Steam at 68 deg for 1 hour. Remove and place in a cool-dry place for 3 hours.

APPLE MOUSSE

Place the apples, chili, sugars and spices in a pot and cover with aluminum foil. Bring to simmer for 15 min.

Remove the foil and let the water evaporate by half and when apples are at a soft consistency.

Remove the chili but leave the seeds inside the apple mix. Remove all the spices and blend in a via mix to a smooth consistency.

Return to the skillet and add the maple syrup and bring to simmer. Add the salt and the butter and stir in to a smooth consistence. Check seasoning and butter taste. Set aside till plate up.

XIAOLONG BAO

Combine all ingredients and correct the seasoning if needed

Wrap with plastic film

Set aside in the fridge

PORK JELLY

Use the head, feet and bones of the suckling, Boil with shallots, garlic, thyme, peppercorns and salt.

Reduce to a lacy consistency. Strain and place in the fridge to set. Once set, grate and use in the meat mix.

XIAOLONG BAO DOUGH

Mix together the flour, starch and lard and add the water slowly till the dough forms a smooth ball. Mix for 5 min to an elastic consistency.

Remove and wrap in cling film. Use small amounts at a time and keep the dough wrapped at all times.

Use 6g pieces. Roll out and fill with the meat stuffing

Pinch and roll the dumpling into the shape. Steam for 6 min in a basket.

SCALLOP SKIN

Mix the dried berries and the syrup together and blend to a smooth consistency. Spoon onto a silk pad and flatten with your hands that have been dipped in oil. Spread on to a silk pad and roll out to a 3mm thickness.

Season with salt and grate the ginger with a micro plane over the skin and spread out over the "skin". Place in a drier for 4 hours, or to a semi dry state (firm but still workable).

LEMON LIME CURED SCALLOPS

Mix all the ingredients together in a bowl and place the scallops in the mixture. Ensure that the scallops are covered in the sugar mix. Cure for 30 min. Remove from the mix and wash off the excess sugar mix. Place the firm scallops next to each other and roll into a sausage form in plastic wrap. Place in a blast freezer till semi frozen.

ASSEMBLE THE SCALLOPS

Once the "scallop skin" is in a workable form, remove from the drier. Trim into a square. Remove the scallops from the freezer and roll with the "scallop skin", trimming the ends to seal off the ends perfectly. Roll in grease-proof paper, then plastic wrap and place back in the freezer. Once set, remove and slice on the slicer and arrange in a circular pattern on grease-proof paper.

Place on a baking tray and brush the skin with the marinade. Steam at 68 deg for 1 hour. Remove and place in a cool-dry place for 3 hours. Cover and place in fridge.

BIG RED BEETROOT

Heat a saucepan with Maple syrup and bring it to boil. Add the beetroot and allow sweating until the Maple syrup has a caramel texture. Deglaze with the Jerez vinegar and add a bit of water. Cover it with a paper lid and cook them through. Finally blitz it to get it smooth and gel texture.

BABY TURNIP

Heat a saucepan with sesame oil and sweat the turnips. Season them and add the sushi ginger then add the vegetables stock, cover it with a paper lid and them cook through.

BABY POK CHOY

Trim and blanch the stems, and refresh in ice water.

GINGER AIR

Reduce to a lacy consistency. Thicken with the Dijon mustard, to the required consistency and taste.

HEINZ BECK
&
DAVID POSEY

Celery Risotto alla Waldorf

CELERY ROOT 'RISOTTO' WITH APPLE, HAZELNUT AND BLACK TRUFFLE

    • RICE WATER
    • 1 Pint carnnoli rice
    • 1c Dry white wine
    • +/-1.5qt Warm vegetable or veal stock
    • Salt to taste
    • CELERY ROOT RISOTTO
    • Celery roots, peeled, sliced thin, and cut into 'rice' shape
    • Rice water
    • Parmesan
    • Butter
    • Salt
    • DISTILLED GRANNY SMITH APPLE JUICE
    • Granny smith apple juice, juiced with green skins on and distilled
    • 0.3% agar agar - powdered
    • 0.75% gelatin sheets, silver strength soaked in cold water to hydrate
    • TT salt
RICE WATER

In a dry pot over medium heat, toast rice until fragrant (about 3 minutes) stirring constantly. Once rice is toasted, deglaze with white wine, cooking until the pan is almost dry. Turn heat to low and slowly add the warm stock a little at a time, about 6 phases total. While adding stock, stir rice constantly. When all the stock is added, the rice should be very wet and undercooked, looking as if it is almost sitting in a thickened broth. Cover rice with plastic wrap and steep for 5 minutes. Drain rice and press, extracting as much liquid as possible. Cover and chill. Hold cold until service.

CELERY ROOT RISOTTO

Place celery root in a wide mouth pan. Cover with rice liquid and bring to a simmer. Cook 'rice', stirring constantly, until liquid is reduced and creamy and celery root is tender, adding more rice water as needed. Season with salt and parmesan, and add a small knob of butter. Hold warm, and add a little water if mixture is too thick.

DISTILLED GRANNY SMITH APPLE JUICE

Weigh granny smith apple juice then place in a pot. Add agar powder to apple juice, whisking constantly. Place pot over medium heat and bring to a boil, whisking. Boil for one minute, then pull off the heat. Let juice cool slightly then add gelatin. Strain juice through a chinois into a plastic lined sheet tray. Let set in cooler for at least 6 hours, or until firm. Carefully cut gelee into medium sized cubes. Place in a deli container and hold in cooler.

TO PICK UP

Warm risotto.

Separately, warm veal demi-glace seasoned with a few drops of black truffle juice. Make a 'salad' of apple gelee, diced apple, chopped toasted hazelnuts, and celery leaves then season with salt and hazelnut oil.

Plate by placing a spoon full of hot 'risotto' in the center of a warmed bowl. Carefully spoon a small amount of truffled veal jus around risotto then add a spoonful of 'salad' over risotto. Finish by shaving fresh black truffle over the top.

Year One Recipes: Signature Chef Recipes

Jan Van Dyk

Lamb

RACK | SWEETBREADS | BRAISED SHANK | EGGPLANT BéARNAISE | BABY VEGETABLES

    • Braised Lamb Shank
    • 1 kg Lamb shank
    • 2.5 Ltr Veal jus
    • 50 cl Red wine
    • 100g Carrott
    • 100g Onions
    • 100g Celery
    • 1 pod Garlic
    • 10g Fresh thyme
    • 10g Rosemary
    • 80g Smoked bacon
    • Salt to season
    • Black pepper to season
    • EGGPLANT BéARNAISE
    • 0.3 kg Eggplant caviar
    • all Béarnaise reduction
    • 40g Egg yolk
    • 20 cl Clarified butter
    • 20g Fresh tarragon
    • Salt to season
    • Black pepper to season
    • EGGPLANT CAVIAR
    • 750g Eggplant
    • 15 cl Olive oil
    • 50g Garlic
    • 5g Thyme
    • 5g Rosemary
    • Salt to season
    • Black pepper to season
    • BéARNAISE REDUCTION
    • 100g Chopped shallots
    • 10 cl White wine vinegar
    • 10 cl White wine
    • 5g Crushed black pepper
    • Salt to season
    • BABY VEGETABLE
    • 150g Baby carrot
    • 200g Baby corn
    • 40g Chickpeas
    • 50g Girolles
    • 25g Radish
    • 80g Baby turnip
    • 250g Baby tomato
    • 100g Baby leeks
    • 200g Baby eggplant
    • 1 tin Red vein sorrel
    • 40g French bean
    • 20 pcs Borrage flowers
1.BRAISED LAMB SHANK

First color all lamb shanks in sunflower oil and add fresh butter at the end to get nice color. Then remove the fat and take the lamb shanks from the pot. Then heat the pot with oil and butter, sweat all aromatic garnishes into until it starts to get coloration. Add the seared lamb shanks into and deglaze with the red wine, cook to reduce to 8/10 and pour the veal jus on the top. Bring it to the boil and cover with a lid and cook it at 160 C° for 2 hours. Finally, take out slowly all the lamb shank from the jus, strain it and reduce it to consistency.

Clean and thigh the lamb rack, pan-roast it with a bit of butter, garlic and fresh thyme.

Blanch the sweetbreads in simmering water with vinegar; cool it down in ice water.

Then peel it and pan fry it like the lamb rack.

2.EGGPLANT BéARNAISE

Make the reduction and the eggplant caviar.

Then put both in a large sauce pan then make a traditional be´arnaise with that.

3.BABY VEGETABLES FRICASSE

Peel all of the baby vegetables and cook them in salted boiling water. Pan fry the girolles and heat the baby vegetables in boiling water. Then season them with olive oil and salt.

4.PLATING

Spread a spoon of eggplant caviar on the plate; top it with all the baby vegetables. Place the braised lamb shank, rack and sweetbreads as per the picture and serve the lamb jus on side.

JIMMY SCHMIDT

Apple Duck Ravioli

PAN ROASTED HONEY AND LONG PEPPER CURED BREAST OF DUCK ATOP CHANTERELLE STUFFED APPLE RAVIOLI, LATHERED WITH PINOT NOIR APPLE BLOSSOM HONEY EMULSION

    • TO CURE THE DUCK
    • 1 quart of apple cider
    • 1/2 cup honey
    • 1/4 cup sea salt
    • 1 tablespoon crushed long peppers
    • 2 duck breasts, boneless
    • TO MAKE THE RAVIOLI
    • 2 large greening apples, cut into 16 thin slices across the equator, scrap diced for filling
    • 4 tablespoons unsalted butter
    • 1 tablespoon minced shallots
    • 1 cup cleaned fresh chanterelles, sliced (substitute firm wild mushrooms)
    • sea salt
    • freshly ground black long pepper
    • 2 tablespoons finely grated Parmesan cheese
    • 1 tablespoon Turbinado sugar
    • FOR THE SALAD
    • 2 Honeycrisp apples, cut into fine julienne, scraps used in the emulsion
    • 1/2 cup micro arugula
    • 2 tablespoons snipped chives
      • TO MAKE THE EMULSION
      • 2 cups Pinot Noir
      • 1/4 cup apple blossom honey
      • apple scraps, caramelized and fresh
      • 4 tablespoons honey cider vinegar
      • 1/2 cup porcini oil
1.TO CURE THE DUCK

In a large sauce pan combine the apple cider, 1⁄2 cup honey, 1⁄4 cup sea salt and 1 tablespoon of crushed long pepper. Bring to a short boil to combine the essential flavors. Remove from the heat and cool on an ice bath. When cool, add the duck and allow to cure under refrigeration for 8 hours. Remove from the brine and pat dry. In a medium non stick skillet over low heat, render the fat from the skin by cooking very slowly until the skin is mahogany and the fat has melted, about 15 minutes. Remove from heat and reserve at room temperature. Make the filling: In a non-stick skillet, melt 1 tablespoon of the butter over medium high heat. Add the shallots cooking until opaque, about 2 minutes. Add half of the green apple scraps cooking until tender, about 3 minutes. Add half of the mushrooms cooking until browned, about 4 minutes. Remove from heat. Transfer to a food processor and pulse until chopped coarse. Add Parmesan just to combine. Adjust the seasonings with salt and pepper. Reserve for the stuffing.

2.MAKE THE RAVIOLI

In a large non-stick skillet, melt 1 tablespoon of butter. Lay the slices of green apple into the hot pan without overlapping. Sprinkle the tops with a little of the sugar. Cook until slightly browned and caramelized. Turn over for only 1 minute so they are cooked, tender but not falling apart. Transfer to butter-rubbed parchment paper (atop a cookie sheet) again without overlapping. Repeat with the remaining slices. Finally add the remaining green apple scraps with 1 tablespoon of the sugar until well caramelized. Transfer to the blender and reserve. Spoon 1 tablespoon of the filling in the center of 8 apple slices. Lay the remaining apple slices across the filling to form "ravioli." Reserve until ready to serve.

3.MAKE THE EMULSION

In a medium saucepan combine the Pinot Noir and 1⁄4 cup of honey. Bring to a simmer over high heat, cooking until reduced to coat the back of a spoon, about 10 minutes. In the high speed blender with the cooked green apple, add the raw Honeycrisp apple scraps and the vinegar. Puree until smooth. While running, drizzle in the Pinot Noir reduction and porcini oil until emulsified. Adjust the seasonings with salt, pepper and additional wine if necessary.

4.TO SERVE

In a preheated 400 degree oven, in an oven-proof skillet place the duck breast cooking until your desired degree of doneness, about 8 minutes for medium-rare. Simultaneously, place the ravioli on the top shelf cooking until thoroughly heated. Remove from the oven when done. Meanwhile, in a medium bowl combine the remaining sliced raw mushrooms, the julienne of both raw apples, the micro arugula and half of the chives. Add the emulsion to coat the salad as necessary. Adjust the seasoning again with salt and pepper. Transfer 2 ravioli to the shared center of a large, warm plate. Slice the duck breast, divide and place atop the ravioli. Spoon a little emulsion over and around the ravioli. Position the salad atop the ravioli. Sprinkle with the chives. Serve.

Eduardo Ruiz

CEVICHE DE CORAZON

    • For the Ceviche Base
    • 1lb White Shrimp (preferably from Baja Mexico), cleaned
    • 1lb Octopus (raw)
    • 4ea English cucumbers (peeled, cored, brunoise)
    • 3ea red onion (brunoise)
    • 2 bunches of cilantro (roughly chopped)
    • For the Vinaigrette
    • 45g ginger (peeled)
    • 15g garlic
    • 13g sugar
    • 130g monggo soy sauce
    • 3g salt
    • 185g lime juice (freshly juiced)
    • 25g grapeseed oil
    • For the Garnish
    • 4oz raw peanuts
    • 2oz grapeseed oil
    • 1/2tsp crushed chile de arbol
1.Ceviche base preparation

Shrimp: rinse shrimp in ice water, slice in half lengthwise and refrigerate.

Octopus: Cook octopus in court bouillon or seafood stock at a light simmer for 1 hour. Let octopus cool to room temperature, then place in refrigerator for 2 hours to cool. Take octopus out of refrigerator and cut into small pieces. Refrigerate.

2.To make vinaigrette

Place ginger, garlic, sugar and salt into a food processor. Pulse for for 2 minutes, add soy sauce and lime juice and pulse. While food processor is running, drizzle in grapeseed oil to emulsify vinaigrette. Place aside.

3.Peanut chili oil garnish

Preheat oven to 350f. Roast raw peanuts in oven for 10 minutes, rotating half way through. Cool peanuts. Heat a heavy bottomed pan until smoking. Place roasted peanuts in pan for about 20 seconds, until burnt on one side. Remove from pan and let cool. Place peanuts in a bowl and pour grapeseed oil over peanuts and stir in chili de arbol.

4.Putting the dish together

Place Shrimp, octopus, cucumbers, onions and cilantro into a bowl. Add vinaigrette and stir well. Place bowl in refrigerator for 30 minutes. Place dressed ceviche in serving bowl and garnish with burnt peanuts in chili oil. Serve with chips or tostadas.

Heinz Beck

Amberjack

marinated in white Balsamic vinegar with pomegrante snow

    • Amberjack
    • 320g fillet of amberjack
    • 60 ml white balsamic vinegar
    • 50 ml extra virgin olive oil Salt
    • Pomegranate snow
    • 400 ml pomegranate juice
    • 1 sheet isinglass
    • qb sugar
    • qb salt
    • Mint infusion
    • 100 ml water
    • 4 sprigs mint Garnishment
    • Curly salad
    • Shiso
    • Mint
    • Edible flowers
    • Pomegranate seeds
      • Purple potato chips
      • 1 Purple potato
      • Extra virgin olive oil
1.Amberjack

Emulsify 2/3 of white balsamic vinegar with 1/3 of extra virgin olive oil and salt. Slice the amberjack and soak it in the marinade for 20 minutes. Turn slices after 10 minutes. Dry slices with paper towels and store them in oil until use.

2.POMEGRANATE snow

Heat 1/3 of pomegranate juice, bring it at 60°C, add the isinglass to the pan and stir until it has dissolved. Add the remaining juice, season with salt and sugar and pour the mixture into a siphon with two charges of gas. Spray into liquid nitrogen. Blend all and store at -24°C.

3.Mint infusion

Bring water to a boil. Turn off the stove and leave in infusion mint for 7 minutes. Filter and keep aside.

4.Purple potato chips

Peel the purple potato, slice it thinly and fry in extra virgin olive oil. Drain the oil in excess on paper towels and keep warm.

5.how to prepare

Place a base of dried ice on the bottom of the plate making sure the ice fits it well. Put the amberjack over it and garnish with the pomegranate snow. Decorate the plate with salads dressed with the same marinade used for amberjack, mint, pomegranate seeds, purple potato chips and edible flowers. Just before serving, pour the mint infusion to create the smoke effect.

MARJORIE MEEK

CARROT CAVATELLI

WITH LOBSTER, MORELS, AND SPRING PEAS

    • CAVATELLI
    • 340g Carrot puree
    • 2 Eggs
    • 25g Heavy cream
    • 100g Water
    • 900g AP flour
1.TO PREPARE

Mix all of the wet ingredients together. Put the flour in the stand mixer. Turn on low and mix in the wet ingredients. Mix until a solid ball forms. Knead the dough for 2 minutes until nice ball forms. Wrap in plastic and refrigerate.

Roll the dough into 1⁄2 inch logs and feed through a cavatelli crank.

2.FOR THE GARNISH

Get 6 lobsters and pull off the tail and claws. Blanch the tails in boiling water for 2 minutes, then ice down. Bring water back to a boil and add the claws. Turn off the water and let sit for 5 minutes. Remove, and add to ice bath. Once cooled remove the meat from the shells and dice.

Take the bodies and remove the guts and gills from the head. Get a large pot smoking hot and add the bodies. Add in two carrots, 1 onion and 2 stocks of celery. Cook until well colored, then add tomato paste. Cover with water and simmer for 45 minutes. Strain and reduce by half.

Take 1 cup of stock and add 1⁄2 cup of butter to form a glaze. Add the blanched pasta, morel mushrooms, diced lobster meat and fresh spring peas. Heat everything up and server in a platter. Top with fresh nasturtium leaves and flowers.

CHRISTOPHER KAJIOKA paired with PIERRE GAGNAIRE

FAVORITE DISH

    • Caviar
    • Golden Osetra Caviar
    • Caviar Maple
    • Marcona Almond
    • Smoked Brioche
1.Prepare the brioche

Cut brioche into 2 inch by 1 inch rectangles.

Toast slowly in clarified butter.

Let cool and smoke over Applewood for 1 minute. Leave in warm place to harden.

2.MAPLE GEL

Combine 1 cup blis maple with 1 cup filtered water.

Slowly heat to incorporate. Stir in 6 grams of agar, and whisk until it simmers.

Remove from heat and cool. Once cool, blend in a vita prep until smooth. Place in small squeeze bottle.

Place golden osetra caviar on smoked brioche. Place 4 small dots of maple gel and 4 dots of whipped crème fraiche. Use a micro plane to shave toasted Marcona almond. Garnish each Crème dot with chervil.

JAN VAN DYK

GLOBE ARTICHOKES

RAVIOLI | SALPICON | FRIED BUTTERNUT | PARMESAN AIR

    • SPINACH PUREE
    • 500g spinach leaves
    • RAVIOLI
    • 250g flour
    • 60g egg yolk
    • 5g salt
    • 6 cl water
    • 2 tbs spinach purée
    • BUTTERNUT SQUASH PUREE
    • 400g butternut squash
    • 0.1 ltr vegetables stock
    • 60g butter
    • 2 sprigs fresh thyme
    • 2 pcs garlic cloves
    • salt to season
    • pepper to season
      • GARNISH
      • 80g parmesan cheese ring shaved
      • 1 bunch baby artichoke (5 pcs)
      • 300g butternut squash diced
    • ARTICHOKE PUREE
    • 500g globe artichoke peeled
    • 30 cl vegetables stock
    • 100g chopped white onion
    • 10 cl olive oil
    • Salt to season
    • Pepper to season
    • SQUASH FOAM
    • 50 cl milk
    • 50 cl double cream
    • 200g parmesan cheese (grated)
    • Salt to season
    • Pepper to season
    • ARTICHOKE BARIGOULE
    • 2 bunches baby artichoke
    • 80g carrot brunoise
    • 80g celery brunoise
    • 80g shallot brunoise
    • 15 cl white wine
    • 30 cl chicken stock
      • ARTICHOKE SALPICON
      • 10 pcs globe artichoke peeled
      • 10 cl white wine vinegar
      • 1 ltr vegetables stock
      • Pink pepper corn to season
      • Wakame seaweed to season
      • Cider vinegar to season
      • Salt to season
1.SPINACH PUREE

Blanch the spinach leaves into salted water; cool it down into ice water. Strain it and press it to remove the remaining water. Then blitz it to get smooth pure´e. Rectify the constitency with a bit of water if needed.

2.RAVIOLI DOUGH

Mix all the ingredients together until it looks smooth. Chill few hours before to use it.

3.ARTICHOKE PUREE

Sweat the onion and chopped artichoke with the olive oil, season and pour the vegetables stock. Cook it through and blitz it until it looks smooth. Rectify the seasoning.

4.RAVIOLI

Roll the pasta dough with the pasta machine until its thinnest setting. Then mark half of the sheet with the cutter ring, 8 cm diameter. Pipe the artichoke pure´e on the middle of each ring. Brush the second part of the sheet with water and fold over the pasta. Seal the dough with the cutter ring, 2 cm diameter over the artichoke dome. Then cut the ravioli with the cut ring, 4 cm diameter. Finally, pinch the dough around to give a tortellini shape. Cook it in salted boiling water for 4 minutes and season with olive oil.

5.BUTTERNUT SQUASH PUREE

Sweat the diced squash with butter, garlic, thyme and seasons. Pour in the vegetable stock and cook it through. Finally, blitz the squash in the thermo mix and make it smooth.

6.ARTICHOKE SALPICON

First, cut the globe artichoke into brunoise, sweat it with olive oil for 3 min and deglaze with the cider vinegar then pour in the vegetable stock, and cook it through but do not overcook. Rectify the acidity with a dash of white vinegar. Add the chopped Nori seaweed into the mix. Finalize the seasoning with a bit of pink pepper corn to give a kick.

7.PARMESAN FOAM

Put the parmesan cheese with the milk and cream and bring it to boil. Let it infuse for 20 minutes with a bit of garlic and fresh thyme. Then remove the garlic and thyme, blitz it, rectify the seasoning, and add a bit of lecithin to make nicely foamy.

8.ARTICKOKE BARIGOULE

First, clean the baby artichoke and keep 2 cm of leaves at the bottom. Sweat them in a bit of olive oil, add the aromatic garnish and cook it without coloration for another 2 minutes. Deglaze with the white wine and pour the white chicken stock. Cook it through.

9.ARTICHOKE CRISP

Cut the cleaned globe artichoke into carpaccio and deep fry it at 150 C° until it gets crispy. Season it after fried.

10.BUTTERNUT DICES

Peel and cut the squash into dices of 1 cm square, blanch them in salted water and afterward sweat with a bit of olive oil and chopped garlic. Season it.

11.GARNISH

Shaved Corra Linn cheese ring, 2 cm diameter. Dandelion lettuce, Cucumber flowers

JAN VAN DYK

ALASKAN CRAB

MANGO ROLL | QUINOA | PRESSED CUCUMBER | MANGO PASSION FRUIT | MINT OIL

    • QUINOA
    • 0.25 kg quinoa
    • 0.15 kg sun-dried tomato brunoise
    • 0.15 kg cucumber brunoise
    • 1/2 bunch fresh chopped coriander
    • 50g fresh chopped mint
    • 5 cl olive oil
    • 30g pesto
    • 1 pcs lemon juice
    • Salt to season
    • Pepper to season
    • RAVIOLI
    • 250g flour
    • 60g egg yolk
    • 5g salt
    • 6 cl water
    • 2 tbs spinach purée
    • CRAB CANNELONI
    • 500g cucumber
    • 600g white crab meat
    • 150g mayonnaise
    • 50g chopped chives
    • 3 pcs lemon juice
    • 50g dill
    • Salt to season
    • Pepper to season
    • 5 leaves élatine
    • MINT OIL
    • 25 cl olive oil
    • 100 g mint leaves
    • 2 cl get 27 mint liqueur
    • FRUIT DRESSING
    • 300g fresh mango flesh
    • 10 pcs (300 gr) fresh passion fruit
    • GARNISH
    • 1 punnet red amaranth
    • 100g mango, diced
    • 100 cucumber, diced
    • Passion fruit powder to season
    • PESTO
    • 70 g basil leaves
    • 35 g pine nuts
    • 50 g rocket salad
    • 20 cl olive oil
    • Salt to season
    • Pepper to season
1.CRAB CANNELONI

Prep the crab and remove all the cartilage inside. Season it with all the ingredients apart from the cucumber and put it into a piping bag. Peel the cucumber and slice it into the length way, onto the Chinese mandoline to get it as thin as possible. The length should be not more than 10 cm. Then spread the climb film on the table, overlap the cucumber slice by 1 cm each.

Pipe the crab mix at the bottom of the cucumber as the pdf shows. Finally, roll it into cannelloni shape.

2.QUINOA

Cook the Quinoa into salted boiling water and cook it through, strain and cool down in cold water. Then season it with all the ingredients named in the ingredients list.

3.MANGO DRESSING

Peel the mango, cut it into mirepois and blitz it until its get smooth. Then cut the passion fruit by 2 and remove the seeds with a spoon. Put the seeds into the blender with a bit of water and blitz it very slowly to not break them. Strain the seeds into a fine chinois, keep the juice and dry off the seeds in the dehydrator. Mix a bit passion fruit juice with the mango juice until it is acidic enough. When the seeds are dried, scratch the seeds on the drum sieve to get the powder. Keep the seeds and put some through the mango dressing.

4.MINT OIL

Blanch the mint leaves in salted boiling water, then cool in ice water. Strain and press to remove all water. Blitz it with the olive oil and some mint liqueur. Strain it without squeezing in the muslin cloth.

5.PESTO

Mix all the ingredients together in the blender and put it in squeezer.

6.GARNISH

Mango dices of 1 cm square, 3/per.

THE GALVIN BROTHERS

Lamb Shoulder Ravioli

SLOW-COOKED PYRENEES LAMB SHOULDER WITH PIPéRADE AND GOAT'S CHEESE RAVIOLI

    • For the lamb
    • 4 teaspoons vegetable oil
    • 1 Pyrenees lamb shoulder, boned and rolled (about 1kg)
    • 40g carrot, roughly chopped
    • 20g onion, roughly chopped
    • 20g celery, roughly chopped
    • 20g leek, roughly chopped
    • 2 garlic cloves, chopped
    • 50ml white wine
    • 1 sprig of thyme
    • 1 sprig of rosemary
    • 2 litres brown chicken stock
    • For the pipérade
    • 300g onions, finely sliced
    • 1 garlic clove, finely sliced
    • 50ml olive oil
    • 300g piquillo peppers (from a tin or jar), drained and finely sliced
    • sea salt and freshly ground white pepper
    • For the ravioli
    • 60g good quality goat cheese
    • 1 tablespoon chopped, mixed herbs, such as chervil, parsley and tarragon
    • 1/2 quantity of pasta dough
    • 1 free-range egg yolk
    • olive oil
    • For the garnish
    • 10 black nicoise olives, cut in half
    • 20 flat-leaf parsley leaves
1.For the lamb

Heat a large, heavy-based frying pan until it is extremely hot, add the vegetable oil, then cook the lamb until it is golden all over – this should take at least 5 minutes. Once the lamb is well browned, transfer it to a casserole. Fry the vegetables and garlic in the same frying pan until golden, then add them to the lamb. Pour the wine into the frying pan and let it bubble, stirring and scraping the base of the pan with a wooden spoon to deglaze it, then add this to the lamb. Lastly add the herbs and stock to the casserole and bring to the boil, skimming off any scum from the surface. Cover the casserole with a lid and transfer it to an oven preheated to 110°C. Cook for 2–2½ hours or until tender. A good test for braised meat is that you should be able to put the handle of a dinner knife through it without much resistance.

Remove from the oven and leave to cool. Remove any string from the lamb, then wrap the lamb tightly in cling film to form a round sausage shape about 5–6cm thick. Refrigerate for 24 hours.

Pass the cooking liquor through a piece of muslin cloth or a fine sieve, then boil it until it is reduced to a light coating consistency. Cool and refrigerate until required.

2.For the pipérade

Sweat the onions and garlic in the olive oil in a wide saucepan with no lid. Cook over a low heat for 1 hour, stirring occasionally. The onions should start to colour as the sugars in them caramelise. When they are golden brown and very soft, add the piquillo peppers and cook for a further 10 minutes. Season with salt and pepper and keep warm.

3.To make the ravioli

Mix the goat's cheese and chopped herbs together, then transfer to a piping bag fitted with a plain nozzle. Using a pasta machine, roll the pasta dough out to the thinnest setting using and then brush with egg yolk. Cut out 40 discs of pasta using a 3cm round pastry cutter. Pipe about 1/4 teaspoon of goat's cheese mixture on to 20 of the discs, then place the remaining discs on top to make the ravioli, sealing the edges with your fingers and pressing down well so there is no air left inside.

4.To serve

Cut the lamb, still wrapped in cling film, into 4 even portions. Pour the sauce into a saucepan and bring to the boil, then reduce the heat, stand the lamb in the simmering sauce and cover with a lid. Simmer for about 10 minutes to reheat the lamb, then with a pair of scissors, carefully remove the cling film. Simmer for 5 more minutes, coating the lamb regularly with the sauce. The lamb should be nicely glazed by the time it is hot. Cook the ravioli in a large pan of boiling salted water for 2 minutes, then drain. Roll it gently in a little olive oil and season with salt. Spoon a circle of the hot pipérade on to each serving plate and place the lamb in the centre. Surround each portion of lamb with 5 ravioli, 5 olive halves and 5 parsley leaves. Drizzle a little of the lamb sauce around each plate and serve.

CARA STADLER

GOCHUJANG

    • GOCHUJANG DRESSING
    • 75g spicy gochujang
    • 60g red miso
    • 20g canola oil
    • 25g mirin
    • 75g rice vinegar
    • 20g spicy Japanese mustard
    • TARTARE
    • 3oz tartare (beef tenderloin trimmed and then small diced)
    • 1tsp mined pickled ginger
    • 1tbsp rough chopped kimchi
    • 1tsp chopped cilantro
    • 1tsp chiffonade scallions
    • 1tsp gochujang dressing
    • 3pc shrimp chips
    • Additional spicy Japanese mustard and salted egg yolk for garnish
1.GOCHUJANG DRESSING

Lightly cook gochujang, red miso and canola oil in a non-stick pan. Deglaze with mirin. Add rice vinegar and spicy Japanese mustard, mixing well.

2.TARTARE

Simply mix and add salt to taste.

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Experience the taste of waldorf astoria

Experience the Taste of Waldorf Astoria when you stay at one of our landmark destinations worldwide. The Taste of Waldorf Astoria package invites you to enjoy a three-course gourmet dinner for two in a unique location within the hotel or resort. Indulge in a specially curated menu highlighting the culinary talents of our Master Chefs and experience your own Taste of Waldorf Astoria.

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Taste of Waldorf Astoria
Berlin

Michelin-starred chef Pierre Gagnaire uses a modern approach to classic French cooking techniques. The result is a singular experience in the only Pierre Gagnaire restaurant in Germany, Les Solistes. This stylish dining establishment in Berlin is located on the first floor of the hotel.

MENU

  • APPETIZERS: Velouté of pumpkin, foie gras basket, "Chantilly Ringo"; Pieces of fresh scallops with capsicum
  • ENTRÉE: Piece of stone bass poached in juniper berrybutter, covered with fresh herbs; Green branade of cod fish, root vegetables
  • DESSERT: A combination of five desserts in two services
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