Slideshow: Kahan, Vetri, Garces Rock Nellcôte For Common Threads
常见的线程教低收入做出更好的n次方utritional choices. Chefs understandably love that, and even better, they are unstinting in their support for the organization— as last night’s rock star chef-studded event at Nellcôte demonstrated. Hosting chef Jared Van Camp welcomed Chicago’s Paul Kahan, Philadelphia’s Jose Garces and Marc Vetri, New York’s Bill Telepan and former Le Bernardin pastry chef Michael Laiskonis into his kitchen to cook for a black tie crowd in his glam-rock-themed Italian food palace, inspired by the villa the Rolling Stones stayed in while recordingExile on Main Street.Our man Huge Galdones was on the scene capturing it all; if you weren’t there paying $1,000 a ticket to help low-income families, here’s the party you missed.
Iron Chef Jose Garces seasons fava beans as his sous chef (Louis) and Chef Paul Kahan look on.
Chefs Paul Kahan and Marc Vetri review the menu before service.
The calm before the storm (Marc Vetri, Jose Garces, Jared Van Camp and Michael Laiskonis).
烟熏蚝汤、苹果、芹菜saldd,蚕豆bean and morel escabeche, brioche crouton (Chef Garces).
Jared Van Camp (Nellcôte), Michael Laiskonis (Institute of Culinary Education), Jose Garces (Garces Restaurant Group), Bill Telepan (Telepan), M...
Jared Van Camp (Nellcôte), Michael Laiskonis (Institute of Culinary Education), Jose Garces (Garces Restaurant Group), Bill Telepan (Telepan), Marc Vetri (Vetri) and Paul Kahan (Blackbird).
The lavish dining room at Nellcôte.
Dungeness crab salad on ramp focaccia with n'duja, miner's lettuce, pressed chickpeas and butter pudding (Chef Kahan).
The crew at Nellcôte lined up for plating.
Chef Telepan finishes off his dish on the line.
Normandy duck with a foie gras custard, black cherry & baby turnip (Chef Telepan).
Cocktails galore.
Chef Marc Vetri looks on as Paul Kahan plates.
Double Record Ravioli, fava beans, sheep's milk cheese, mint and hog jowl (Chef Vetri).
Chef Jared Van Camp sauces the ribeye before pickup.
Slow roasted Illinois beef ribeye, baby beets, spring onions, sauce Périgueux (Chef Van Camp).
Tranquility as Chef Laiskonis gently plates his sour cherry spheres.
Black sesame panna cotta, sour cherry sphere, mandarin sorbet (Chef Laiskonis).