In conjunction with its annual three days of pop-up dinners this weekend June 9th - 11th, the French-based project Omnivore Food Festival World Tour offered a master class of behind the scenes chef demonstrations to a select few of food insiders. Lucky for you, this insider has the scoop on what these young, forward-thinking chefs are creating for this pop-up celebration of food nouveau.*
For this third year of dinners in NYC, held at participant Chef John Fraser's Dovetail restaurant on the Upper West Side, American and European chefs are paired - one local and one from abroad - to create a blended but diverse menu, showcasing their respective styles. The chefs are coupled as follows:
Thursday, June 9th - Mads Refslund of MR restaurant in Denmark with Michael Anthony of NYC's Gramercy Tavern
Friday, June 10th - Giovanni Passerini of Rino restaurant in Paris with Carlo Mirarchi of Roberta’s in Brooklyn
Saturday, June 11th - Jean-François Piège of Thoumieux in Paris with John Fraser of Dovetail in Manhattan
Five of the six chefs (sans Michael Anthony) divulged how they conjured up some of the thoughtful dishes that appear on their comprehensive and creative fixed menus.
|Chef Passerini's Cacio e Pepe Ravioli|
*If you can eat with your eyes, then devour my master class PHOTO GALLERY, published on Joonbug.com's "First Course" blog. Check out the post and slideshow HERE. Enjoy...but be prepared to salivate!