Past Distinguished Visiting Chefs

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

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

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

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

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

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.

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.

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.

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

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

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

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.

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

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.

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

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

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