London Calling
byRobert Wiedmaier was invited to cook at two exclusive epicurean events. In collaboration with HauteLife, Chef Robert Wiedmaier headed across the pond to cook…
Robert Wiedmaier was invited to cook at two exclusive epicurean events. In collaboration with HauteLife, Chef Robert Wiedmaier headed across the pond to cook…
TWIST – Chef Pierre Gagnaire RASPBERRY COULIS 1 kilogram raspberry puree 1 lemon zest 1 lime zest 1 orange zest 200 grams sugar 20…
THE VILLAGE PUB – Chef Dmitry Elperin RICOTTA GNUDI 3 3/4 cups ricotta cheese 1/4 cup all-purpose flour 1/4 cup parmesan cheese, finely grated…
SPRUCE – Chef Mark Sullivan 20 ounces lobster meat 16 pieces oven-dried tomatoes 16 pieces ricotta gnudi 4 ounces lobster jus 4 pieces braised…
TRU – Chef Anthony Martin INGREDIENTS Four 5-ounce portions of Scottish or king Salmon (skin removed) salt and pepper 1 tablespoon grape seed oil…
EVEREST – Chef J. Joho INGREDIENTS 2 bunches white asparagus 2 bunches green asparagus 1/2 quart milk 3 tablespoons butter 1 lemon, juiced Salt…
LE BERNARDIN – Chef Eric Ripert DIJON MUSTARD EMULSION 1/4 cup crème fraîche 1 tablespoon dijon mustard fine sea salt and freshly ground white…
SOLBAR – Chef Brandon Sharp Four-pound bone-in pork butt from a well-raised hog 1 bunch fresh thyme 6 garlic cloves 1/4 cup vegetable oil…
THE RESTAURANT AT MEADOWOOD – Chef Christopher Kostow WHIPPED YOGURT 100 grams cream 3 each silver gelatin, bloomed 800 grams (3 1/4 cups) cultured…
ROUGE TOMATE – Chef Jeremy Bearman SHERRY VINAIGRETTE 1/4 cup sherry vinegar 1/4 cup olive oil 1/2 tsp fine sea salt METHOD Whisk ingredients…