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Past Distinguished Visiting Chefs

0320-lafcadio-hearn-02.jpg0320-lafcadio-hearn-01.jpg Slade Rushing and Allison Vines Rushing
owners of Longbranch, Abita Springs

Menu:
Butter Bean Soup and Frog Leg Confit with Persillade Oil; Salad of Asparagus, Frisee and Shaved Virginia Ham with Sugar Cane Vinaigrette; Redfish a la Meuniere with Morels, Crawfish and Spicy Lobster Glace; Glazed Louisiana Strawberries with Creme Fraiche Biscuit and Bourbon Creme.

dvc-05.JPG Rick Tramonto

Menu:
Lobster Bisque; Peekytoe Crab Salad with Micro Greens; Braised Beef Short Ribs with Parsnip Puree; Roasted Pineapple Carpaccio with Key Lime Sherbet.

2006-anne_kearney.jpg Anne Kearney

Menu:
Louisiana Oyster Fennel Soup; Pan Seared Gulf Drum with Goat Cheese Gnocchi, Roasted Asparagus, Oven-Dried Louisiana Tomatoes, Nicoise Olives and Saffron Fumet; Crispy Duck Confit, Sariat Potatoes, Fava Beans and Wilted Louisiana Greens with a rich Demi-Glace Reduction; Bittersweet Plantation Dairy Cream Cheese Cheesecake on a Shortbread Cookie Crust served with Lemon Curd.

charlescarroll1.jpg Chuck Carroll and Steve James

Menu:
Mignon of Halibut and Roma Tomatoes poached in cold, pressed virgin olive oil with Spiced Tomato Water Broth and 25-year old Balsamico Composed Warm Salad of Lobster and Macaroni with Fennel, Red Grapefruit and a Basil Vanilla Vinaigrette; Roast of Wild Boar with Braised Savory Cabbage; Wild Mushroom Stew and Truffle Polenta; Tiramisu with Oven-Roasted Pears and Chocolate Sauce.

dvc-baldi.jpg The renowned chefs of the Italian Culinary Institute for Foreigners in Piemonte, Italy, under the direction of ICIF Master Chef Pietro Baldi


Menu:
Stuffed, Breaded and Fried Olives; Bruschetta and Grana Padano Chips; Crawfish in Orange Sauce with Spelt and Extra-Virgin Olive Oil; Veal-Stuffed Raviolini with Butter and Sage Sauce; Braised Filet of Beef with Barolo Wine; Reduction and Radicchio Cheese course: Gorgonzola with Pears and Grapes; Nougat Semifreddo with Chocolate Sauce; Petit Fours and coffee.

ed-leonard.jpg Chef Edward Leonard, CMC, AAC
ACF Culinary Olympic Team Manager
ACF Northeast Region Vice President
Chicago, Ill.

Menu:
For a Love of Things Italian
Antipasti: Mignon of Halibut and Roma Tomatoes, poached in cold pressed virgin olive oil with Spiced Tomato Water Broth and 25-year-old Balsamico; Insalata: Composed Warm Insalata of Lobster, Macaroni with Fennel, Red Grapefruit and a Basil Vanilla Vinaigrette; Carni: Roast of Wild Boar with Braised Savoy Cabbage, Wild Mushroom Stew and Truffle Polenta; Dolci: Tiramisu with Oven-Roasted Pears and Chocolate Sauce.

  Chef Pierre Sauvaget
Bel-Air Bay Club, Santa Monica, Calif.

Menu:
Brie stuffed with Mascarpone and Black Mushrooms served with Italian Frisee and Belgian Endive; Louisiana Crawfish and Sea Scallops Bouillabaisse Style; Marinated Filet Mignon; Grand Veneur Potatoes Amandine and Haricot Vert; Heavenly Hazelnut and Amaretto Mousse in Earthen Pot.

  Chef David Chambers
Rules Restaurant, Covent Garden, England
Cutino Chef Bert Cutino, CEC, AAC
Owner of Sardine Factory, Monterey, Calif.

Menu:
Calimari “Puffs” Pacifica; Carmel Valley Salad; Cioppino “Cannery Row;” Tiramisu “China Point.”


Chef William Greenwood
Executive Chef at Isabella, Washington D.C.

Menu:
Curried Sweet Potato Vichyssoise with a Crab and Goat Cheese Flan; Pan Roasted Filet of Beef on a Wild Mushroom Risotto Cake with Roasted Garlic, Asparagus, Sweetbreads and Oven Dried Tomato Compote in a fresh Thyme Jus; Individual Chocolate Terrines with Candied Orange Peel and two sauces.


Chef Hartmut Handke, CMC
Owner of Handke’s Cuisine, Columbus, Ohio

Menu:
Five Onion Soup; Poached Farm-Raised Salmon, Chive Potato Sauce and Sweet Potato Chiffonade; Cornish Game Hen “Mediterranean;” Grand Marnier and Prune Parfait Napoleon with Marinated Strawberries.


Chef Guy DiSalvo
Owner of DiSalvo’s Station, Latrobe, Pa.

Menu:
Grilled Portobello Mushrooms with Roasted Peppers and Fresh Mozzarella; Penne Putanesca; Chicken Saltimbocca; Frangelico Zabaglione with Hazelnut Biscotti.

  Chef Andrea Apuzzo
Owner of Andreas’ Restaurant, Metairie

Menu:
Zuppa Di Pasta E. Fagoli (Pasta and White Bean Soup); Homemade Semolina Pasta; Dentice al Basilico (Red Snapper with Basil); Tiramisu (Pick-Me-Up Cake).

  Chef Michel Bouit
Owner of Michel Bouit, Inc., Chicago, Ill.

Menu:
Soupe de Poree; Coq au Vin; Pommes de Terre Parmentier; Crepes au Chocolat et Framboises.

0831-leah-chase-cooks-02.jpg Chef Leah Chase
Owner of Dookie Chase’s, New Orleans

Menu:
Gumbo Des Herbes; Stuffed Mirlitons (Chayote Squash); Chicken Breast Stuffed with Oyster Dressing; Lemon Meringue Pie.

  Chef Kevin Graham
Owner of Graham’s, New Orleans

Menu:
Chinese Laquered Duck with Coffee Mandarin Glaze; Harlequin Mask with Trio of Sorbets (Raspberry, Passion Fruit and Melon).

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