At the Waldorf Astoria in New York a group of distinguished guests and well established international luminaries gathered in late February 2015 to elect the winner of the initiative "Taste of Waldorf Astoria", the Waldorf Astoria brand Hotels & Resorts and the James Beard Foundation .
The project, aimed at the creation of the iconic dish of the brand new Waldorf Astoria, saw tiling five young talented chef at five accomplished chef of the restaurants of five hotels Waldorf Astoria in the world: Rome Cavalieri, Waldorf Astoria Berlin, Waldorf Astoria Edinburgh- The Caledonian, La Quinta Resort & Club, A Waldorf Astoria Resort, and Waldorf Astoria Shanghai on the Bund. The chef of the Waldorf Astoria, In fact, acted by real tutors, overseeing the work of young chefs and giving them advice, Tips, in a comparison of mutual creative exchange to realize together the five dishes including the jury chose the winner, Waldorf Astoria icon tray.
The jury, composed of
Ø Marc Ehrler (Master Chef of France and Hilton Worldwide Corporate Chef Americas),
Ø Andrew Knowlton, ( columnist of the head Bon appétit),
Ø Yvon Ros (Director of Foundation Sponsorships JBF)
Ø Nilou Motamed (travel and cuisine expert),
He decreed that the winning dish, is the "Celery Risotto Waldorf – Celeriac with truffle sauce, Caramelized hazelnuts and Apple jelly ", born, last fall, by starry chef Heinz Beck of Rome Cavalieri and young David Posey, during a week of intense work in the kitchens of restaurant La Pergola. This dish, It will apear in the menus of 26 Group Hotels, join the list created in the Waldorf Astoria, including the famous Eggs Benedict, the Red Velvet Cake and the Waldorf salad.
The jury's choice was not easy, Since all the competitors are the real star of international cuisine:
Ø for the Waldorf Astoria Berlin: Pierre Gagnaire and emerging chef Christopher Kajioka, Vintage Cave restaurant (Honolulu, Hawaii),
Ø for the Waldorf Astoria Edinburgh – The Caledonian; Chris and Jeff Galvin and emerging chefs Cara Stadler of Tao Yuan Restaurant (Brunswick, Maine) and Bao Bao Dumpling House (Portland, Maine)
Ø for the La Quinta Resort & Club, A Waldorf Astoria Resort: Jimmy Schmidt and emerging chef Eduardo Ruiz Picnik restaurant and Corazón y Miel (Bell, CA)
Ø for the Waldorf Astoria Shanghai on the Bund: Jan van Dyk and emerging chef Marjorie Meek Bradley of the restaurant Ripple and Roofer's Union (Washington, A.D.).
“We have witnessed an event that sees us in the forefront of the promotion of culinary excellence and support for young talents, values that we share with the James Beard Foundation,” said John Vanderslice TA, President of the brand Waldorf Astoria Hotels & Resorts. “We are happy to be able to celebrate the success of Chef Heinz Beck and David Posey along with all the other talented chefs who participated in the Taste of Waldorf”.
“The James Beard Foundation's mission is to support talented chefs during their career, so it was even more exciting to see these young emerging bring a new energy to the kitchens of the great masters of the kitchen”, said Susan Ungaro, President of the James Beard Foundation. “We hope to expand in the coming year this collaborative program with the Waldorf Astoria and promote the creation of new international cuisine classics.”
A further event celebration, the 2 March will start at the "Taste of Waldorf" that will allow those who wish to book an unforgettable experience in one of the 26 ownership of the Brand worldwide, combining the living room to tasting of the new iconic dish of the brand, with a special package available on the site: www.waldorfastoria.com.
You want to try it at home? Ecco qui la ricetta 🙂
Celeriac with truffle sauce, Caramelized hazelnuts and Apple jelly
500 GR Rice
1 Walnut Butter
1 glass white wine
1 l vegetable stock
30 ml extra virgin Olive Oil
Rice cooking liquid
100 g Parmigiano Reggiano
80 GR black truffle
20 GR Butter
50 ml Madeira
50 ml Port
50 ml vegetable stock
50 ml veal Fund
5 g Kuzu, each 100 ml
240 g toasted hazelnuts, skinned
120 GR Sugar
60 g water
10 GR Butter
1 Granny Smith Apple
0,1 g Ascorbic Acid
1 g xanthan gum, each 100 ml
ó Apple, cut into small cubes
Toast the rice in a pan with a
knob of butter, Deglaze with white wine and
Let it evaporate.
Add a little at a time 2 ladlefuls
hot vegetable, stirring constantly.
Filter and save the cooking liquid.
Cut the celeriac into pieces
Brown in skillet celeriac with a drizzle of extra virgin olive oil. Add the liquid
cooking rice and Cook.
Add a drizzle of extra virgin olive oil raw and Parmigiano Reggiano.
Clean your nose with the cleaning brush.
Skip the truffle in a pan with a knob of butter,
Add the Madeira, the port and leave
Add the vegetable broth, the calf and Fund
bring to a boil.
Filter the liquid and bind with kuzu.
The caramelized hazelnuts
Put in a saucepan of water and sugar and bring to 118° C.
Add the hazelnuts previously heated and slowly turn until
Add the butter. Pour the mixture on parchment paper, taking care
by separating hazelnuts from each other.
Centrifuge the Apple and add a bit of Ascorbic acid.
Reduce by 1/3 in rotavapor, bond with the xanthan gum and blend.
Put the mixture under vacuum, Let cool and cut into small cubes.
Preparation of the dish
Place on the plate the celeriac.
Deploy around the truffle sauce.
Garnish with Apple jelly cubes, Caramelized hazelnuts, celery leaves, Apple cubes and
Slivers of black truffle.