The Chefs’ Dinner Series was held recently in early November at Le Cordon Bleu College of Culinary Arts. This first-time culinary trade event provided a unique opportunity for chefs to explore culinary techniques, collaborate and learn while enjoying an exceptional menu.
Photo by Kelly Hornbuckle
In the kitchen were four top-tier chefs from Atlanta. Repast restaurant’s Executive Chef, Mihoko Obunai, started the evening with a black pepper wild striped bass over brussel sprouts, apples and wild mushrooms in a mushroom dashi broth. This fish course was paired with a 2007 Ventisquero Reserve Casablanca Valley Pinot Noir. The salad course was prepared by Executive Chef Michael Deihl, CEC, CCA, AAC of East Lake Golf Club. He presented spiced squid, a grilled portobello mushroom, roasted yellow beets, fresh herbed goat cheese, cannellinis, and a potato crisp with a cilantro dijon vinaigrette. His course was paired with Ventisquero’s 2006 Reserve Casablanca Valley Chardonnay. Four Seasons Park 75 Executive Chef Robert Gerstenecker prepared the entrée of braised White Oak Pasture beef cheeks over an Oregon chanterelle and fava been tart with burgundy truffles and Ashland Farms celery salad. It was matched with Silver Oak’s Napa Valley Cabernet Sauvignon 2003 Vintage. The final course was presented by Repast restaurant’s Executive Chef Joe Truex. Dessert consisted of a dark chocolate terrine with extra virgin olive oil, smoked sea salt and toasted pistachios paired with Twomey Cellars Nappa Valley Merlot 2004 Vintage. Royal Cup Coffee poured their H.C. Valentine Signature Blend artisan coffee.
The presenting chefs combined their talents to create a meal to be enjoyed by more than 60 of their chef colleagues, media and guests including: Kevin Rathbun, Gerry Klaskala, Carvel Grant Gould, Hector Santiago, and David Larkworthy. The large, open kitchen facilitated a sharing of ideas and knowledge while they enjoyed each other’s camaraderie. Chef Scott Serpas shared, “it is nice to be invited to an event for a change and not be asked to cook.”
The Chefs’ Dinner Series is presented by Restaurant Forum in collaboration with Chefs Roundtable. Sponsors of the event included U.S. Foodservice, Georgia Power and Royal Cup Coffee.
