Gourmet Institute – Program

by Jeanne

           Gourmetmay_1

Gourmet has announced the program for the 2006 Gourmet Institute.  As many of you know, because you voted I won the December ‘Cook the Cover’ challenge with my Black & Tan cookie recipe, I am all geared to attend this all paid foodie extravaganza.

The program, as you can see, is a smorgasbord of culinary bites.  The editors contacted me and encouraged, nay insisted I make my selections immediately. Here’s what I’ve selected.

Saturday – I’ve created an around the world cooking lesson program.  I hope my taste buds are up to the challenge.

Mastering Moles with Roberto Santibañez of New York’s popular Rosa Mexicano. Chef Santibañez has won many awards and writes for Gourmet, Bon Appetit and Martha Stewart Living. Trained in Paris via his hometown of Mexico City he is well-known for his application of French technique to sophisticated and contemporary Mexican dishes. I certainly hope he’s going to let us in on the secrets behind his white mole, a blend of almonds, capers and olives.

Africa on My Mind taught by the incomparable Marcus Samuelsson. Aquavit, the restaurant which he owns and serves as executive chef was one of my first serious dining experiences. It’s one of those outstandingly remarkable meals that is crystal clear in my mind. He’s long spoken of opening an Ethiopian restaurant, perhaps this is where I’ll get my first exposure and taste of what he’s planning.

New Indian Cooking with Floyd Cardoz of Tabla and Bread Bar whom New York Magazine defines as "the jolly executive chef at Tabla known for merging Indian spices with Western dishes." Tabla was one of the magazines 100 Best in 2006.

Modern Interpretation of Authentic Thai Cuisine instruction by the former chef at the Bangkok Four Seasons Ian Chalermkittichai who is  now firmly at Kittichai.  He began his food career early–selling from a street pushcart in Bangkok then over to Darley Street in Sydney then over to the Four Seasons.

Sunday – is a bit vague and the decisions were made more by my curiosity than anything else.

Behind the Lens with food editor and stylist Paul Grimes and Gourmet photographer Romulo Yanes (no description or tease provided…no expectations but curious!)

Purveyor and Chef Relations with Thomas Keller (we all know who he is, right?) and Keith Martin of Elysian Fields Farm

Latest Cravings of Jean-Georges Vongerichten has me expecting we’ll sit around on Sunday afternoon drinking wine and snacking on new kitchen creations of this creative being.

Ingredients with Dan Barber and Alfred Portale chef of one of my favorite dining spots in NYC, Gotham Bar and Grill. So really how could I not be tempted with a discussion on the importance of high-quality ingredients.

And finally Saturday night we had to choose from three places for dinner, Craft, Eleven Madison Park and Alto.  I opted for the just about a year-old Italian high cuisine of Alto. Now, I wonder how many lunches can I squeeze in?

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