Monday, March 5, 2007

Rapoport's Chefs Meet Miele!

It was a wonderful pairing!
The Top Chefs from Rapoport's Restaurant Group, Inc. met on Thursday evening with Miele, to combine their talent of cooking with Miele's modern appliances.
Together with master mixologist, James Moreland, from Bombay Sapphire, the chefs dazzled the guests with creativity and taste sensations.
Joel Kasten, executive Chef from Opus 5, prepared pan seared jumbo sea scallops with artichoke confit, topped with miele porcini foam & applewood bacon-smoked salmon with meyer lemon oil, crispy capers & "potato chips".
Next it was executive Chef Chuck Gittleman of Bogart's Bar & Grille, doing his awesome grilled lollipop lamb chops with mint jam & a mini potato gratin.
After Chuck, was executive Chef Joey Gianuzzi from Henry's with his juniper & black pepper-seared tuna on a cripsy parsnip chip with sauce poivrad.
Last, was executive Chef John Belleme from Gotham Restaurant offering up Mahogany-glazed pork spare ribs with peanuts & cilantro with a green mango salad.
The experience, joining these top chefs with Mieli's fantastic equipment made for an interesting and delicious evening!