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I took a break from blogging for awhile, but am back to share an amazing opportunity I had this past weekend. The CIA every year puts on a huge conference called Worlds of Flavor. This year the theme was Japan. It was a three day conference consisting of 90 of the top Japanese Chefs, including the Prime Ministers chefs and 2 Iron Chefs. This year it was extremely special. The level of skill present was impossible to not stop you in your tracks, but more importantly history was made. Japanese culture consists of hierarchy and because of this many of the chefs that flew in would never agree to consult with each other, until now. What changed their minds was the unanimous decision in the importance of teaching about Japanese cuisine.
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| Iron Chef Morimoto-San |
Some interesting numbers: 2 million plus dollars- sponsorship
60 thousand dollars- Fish shipped from Japan
1,295- Cost of ticket to attend conference
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| Chef Lee Anne Wong with Iron Chef Sakai |
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| Making Soba Noodles |
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Sukiyaki from Chef Lee Anne Wong
(suvee & seared Kobe, raw quail egg, cabbage, shittake, scallion, stoke, micro greens from the Chef's Garden in a broth of saki, soy, sugar, water) |
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| Morning Meeting |
To put on such an enormous conference sponsors were needed. One extremely exciting one for me was Lee Anne Wong with Korin (Top Chef Finalist, Top Chef Producer, Restaurateur, Author...). I was lucky enough to have the opportunity to work with Lee Anne all week. She has become a great mentor to me. Amongst the many amazing opportunities Lee Anne has already produced for me, was a dinner at Michael Chiarello's Bottega in Yountville, Ca. The Chef prepared for us a special tasting menu. We dined for three hours chatting over wine, delicious Italian cuisine (much needed after a week of Japanese food), and it was even more special when Michael Chiarello himself came out and sat with us.
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| ahi tuna over a pink Himalayan salt rock with orange supreme and crispy taro |
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| braised chicken pieces (feet, head, thigh), cold cucumber and red onion salad |
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Some of the wine pairings;
2005 Schramsberg, Blanc de Blanc, Napa Valley
2000 Dom Perignon, Moet & Chandon, Epernay
2006 Newton Chardonnay, ‘Unfiltered’, Napa Valley
1999 Turley, Hayne Vineyard, Napa Valley
2006 Badia Coltibuono, Chianti Classico, Toscana
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| Crispy Potato Gnocchi, english pea & tallegio fonduta, spring vegetables, prosciuto crisp |
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| Piedmontese Beef Rib-Eye sherry vinegar-honey glazed shallots, potato terrine |
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| Ricotta Gnocchi, salsa di pomodoro della Nonna, pecorino |
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| Wood Grilled Octopus olive oil braised potatoes, pickled red onion, salsa verde |
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| Wild Nettles, Swiss Chard, Ramp; Ricotta Raviolo, farm fresh egg yolk, sage browned butter, parmigiano - reggiano, white and black truffle |
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Marcona Almond Sbrisilona “Affogato”
vanilla bean gelato, espresso granitehoney-almond milk espuma |
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Vanilla Goat’s Milk Panna Cotta
saffron kumquat marmelleta passionfruit citrus gelee
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