Our chef, Kenneth Culhane, had a wonderful study week in New York in November 2014, with Michel Roux Snr and 12 other Roux Scholar Chefs from around England, Scotland, Ireland and Japan.
He returned, fired up with thoughts and inspiration for this year from his visits to the farms, markets and other suppliers to the great restaurants of NYC and from his discussions with the farmers and chefs. He comments on his visit to Blue Hill and the Stone Barns Farm Food and Education Centre in his interview with Slow Food UK for their Spring newsletter. To see his interview please click here.
One of the highlights of the visit, a luxurious indulgence as well as an unique event, was their evening at Thomas Keller’s restaurant, per se; three great chefs, Thomas Keller, Jean-Georges Vongerichten and Daniel Boulud came together to design the menu and to cook the dishes specially for Michel Roux and the visiting chefs. Click here for the menu.
The first course was Tsar Imperial Oscietra Caviar, Blini of scallop, Kendal Farm crème fraîche served with a Joseph Drouhin Chablis Grand Cru.
Kenneth describes this as a dish of great finesse, elegant and simple; the scallop was cooked within a perfectly light blini, with a generous serving of caviar, all placed on beautifully crafted crème fraîche. It was a dish that perfectly matched the wine to create something very special indeed.
The main dish was charcoal grilled spiced squab, hibiscus vinaigrette and glazed sprouts. The squab was marinated in a spice mix from Arabia called za’atar and cooked on a Japanese konro charcoal grill, creating an excellent charred spicing effect, while keeping the pigeon succulent and pink. Jean-Georges is renowned for his use of spices and especially the use of chilli and acidity after his years working in Thailand; a perfect balance from a master.
Kenneth worked with Jean-Georges Vongerichten before coming to the Dysart Petersham, so it was something of a homecoming for him.
