Bocuse d'Or USA Finals - Epcot 2008, CIA 2010, CIA 2012

[ehagerty]

First, a display of the variety of produce offered - beautiful, colorful ...

Edible Flowers, stacked and ready for packing

Meticulous packing!

And the best part - you don't have to be a restaurant to order!!!


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[ehagerty]

Boxes ready for shipping

Farmer Lee's brother Bob, having fun with a technology demonstration after a stray tourist goofed him up!

Next up - kitchen preparations for dinner - an interesting process - and series of pictures!!


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[ehagerty]

Table, partially dressed - posted for contrast to the final product

Thomas Raquel (Pastry Chef, Acadia, Chicago IL) - preparing in his work space

..... and getting his dessert "eggs" out of their molds

Partially assembled dessert (again, for contrast later, to the final product)

Plates designated, by dish ...

Farmer Lee - running his business in the small dining room - while extracurricular activities swirl around him.

Jennifer Petrusky (Empire, Napa, CA) and Michael Rotondo (Parallel 37, San Francisco, CA), setting up in the kitchen

CVI had coffee, soda, snacks available for kitchen staff and media.

Philip Tessier (French Laundry , Yountville, CA) unpacking his box

 

[ehagerty]

Jamie Simpson (CVI, Milan, OH), at the stove

Chef Mitchell (Culinary Institute, Charlestown) and Michael Rotondo sharing a laugh

Curtis Duffy (Grace, Chicago, IL) and Jonathan Sawyer (The Green house Tavern, Cleveland, OH) chatting with the media (Carly, from Chicago) while prepping. Amazing access to observe the process, take pictures, and ask questions.

Menu & Program

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[ehagerty]

In and around normal kitchen preparations, different media folk would draw a chef out of the kitchen to interview - here, Liz Grossman and Philip Tessier

Prepping with tweezers - to precisely dislodge the flowers

... into containers

Jamie, being interview by Emily (NY), while prepping ...

Liz, interviewing Michael Rotondo

Watching front of the house prepare the dining room

... then kitchen prep - meticulous - Eli Kaimeh (Per Se, NY, NY)

Still to come - summary thoughts and my favorite pictures from Disney restaurants using Chef's Garden produce
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[ehagerty]

Jamie, assembling ...

..... this

Jamie's dinner dish (still in preparation mode)

Eli's dish, in preparation mode -he has completed the arrangement and will explain how to lay the dish down in front of the dinner to the wait staff soon ...

Staff meeting - Joanthan Sawyer explains the appetizers

I will display these from the staff meeting because, by the time the hotel shuttle delivered us to the reception, these were gone ....



... Cold Gold Duck and Foie

Italian Chicharron

Aged beef suet, Spring Vegetables, Five year anchovy sauce, Cote-Rotie vinegar

Jennifer demonstrating how to pour the broth for her dish (halfway up the bowl)

.... so that it looks like this

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[ehagerty]

Our seatbacks

Table

Music

First - Curtis Duffy

Salsify Cooked and Raw / Trout Roe / Black Lime / Apples compressed in Ferrari / Mountain Mint / Oxalis

Bethel Heights Riesling Vineyard, Willamette Valley, Oregon 2012​

Curtis, after explaining his dish

Second, Chef Jennifer Petrusky

Iberico Ham and Garlic Consumme / Black Garlic / Iberico Ham Chips

Rex Hill Dijon Clone Chardonney, Willamette Valley, Oregon, 2011​

The dish, as delivered (pending broth) - an artist palette

... and after broth

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[ehagerty]

Third / Chef Jamie Simpson

Potato / Sea Urchin / Nasturtium / Barley / Crème Fraiche

Saint Aubin "en Remilly," Pierre-Yves Colin-Morey 2008​

(Ray Harris)

Jamie, working Gavin Kaysen, to finish his dish. Somewhere on youtube, there is supposed to be video from the Headset Video

All the chefs working the line to plate 80 precise editions of Jamie's multi-element dish

I would re-post the table version of Jamie's dish - but the one taken with natural light earlier in the day was much better!


Farmer Lee thanking the plate and flatware donor....

Fourth / Chef Eli Kaimeh

Sauternes Poached Foie Gras / Pistachio Genoise / Chery Bomb Radish / Watercress Blooms / Saba

Firelands Winery Gewurztraminer, Sandusky, OH 2012​

Chef Eli providing comments after his dish was served

Chef Tessier, leading the line while his dish is being assembled

Fifth / Chef Phillip Tessier

Bacon Wrapped Monkfish / Pommes Maxim / Petite Pois a la Francaise / Red Wine Braised Escargots

Landmark "Overlook" Pinot Noir, California 2012​

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[ehagerty]

Sixth / Chef Michael Rotondo

Grimaud Farm Guinea Hen / Tempura Turnip / Reduction of Nettles / Jalapeno

Cotes du Rhone Domaine Mireille & Vincent 2011​

Seventh / Chef Gavin Kaysen

Lamb Mosaic / Fine Herb Pesto / Nicoise Olives / Red Pearl Onions / Confit Pepper / Natural Jus

Pauillac Chateau Pichon Lalande 2006 (Frank Komorowski)​

Eighth / Chef Thomas Raquel

Matcha Custard / Puffed Wild Rice / Toasted Rice Sorbet / Hojicha branches / Lychee Snow

Muscat de Rivesaltes Mas Amiel 2011​

Final Bite / Chef Thomas Raquel

Golden Egg

....served with a souvenir titanium spoon, compliments of the flatware donor ..



Group photo!

Next up - summary comments, and dishes from Disney using Chef's Garden produce!

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[ehagerty]

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