Taste of Waldorf Astoria
For the second year in a row, five chef teams went head to head to create the next "iconic" dish. These dishes were tasted by guests and judged by an panel of esteemed judges, including Questlove, Susan Ungaro, David Posey, Adam Sachs, and Wylie Durfresne.
Menu
I quickly made my way through all five tables and found each and every one of them to be equally delicious. At first, I was envious of the judges for having the best job in the world, but after tasting the food, I did not want to be them. It would have been impossible for me to pick a favorite as they were all equally amazing.
Shrimp Segnette
This dish was prepared by Stefan Kauth, Executive chef from The Roosevelt New Orleans, a Waldorf Astoria Hotel. The shrimp were to die for; I am a huge fan of seafood and Cajun sauce, so I really loved this dish.
Beech Anemone
This dish was prepared by Sidney Schutte, Excutive chef from Restaurant Librije's Zusje Waldorf Astoria Amsterdam, a two Michelin Stars restaurant. The dish looked sophisticated and tasted just as delectable.
The Seven Species
This dish was prepared by Itzik Mizrachi Barak, Executive chef from King's Court and Palace Restaurant at Waldorf Jerusalem. It was mouthwatering; I especially enjoyed the garnish with pomegranate seeds.
Sable Fish with Florida Truffle
This was prepared by Bernard Fiemeyer, Executive chef from Waldorf Astoria Orlando. As I professed a love off seafood in the dishes above, you know I loved this dish. The black cod and mussels melted in my mouth and the "Florida Truffles" were just the icing on the cake.
Jing Roll - Winning Dish
This dish was prepared by Benoit Chargy, Executive chef from Waldorf Astoria Beijing. As much as I love seafood, I love steak even more. This dish was crowned the "iconic dish" by the judges and I definitely agree. The minced Wagyu beef dipped in chinese chili peppers was honestly one of the best dishes I ever tasted.
This event was fine dining at its best. I am so glad I was part of it. I also got to met one of my favorite people on the planet- Questlove.
Questlove
For more information about future tasting, or recipes to the dishes mentioned above please visit: Taste of Waldorf
La Chine VIP Grand Opening
The grand opening of La Chine took place in October 2015 at New York's famous Waldorf Astoria. Waldorf is hoping La Chine will eventually become the city's finest Chinese restaurant. The restaurant should be serving some of the most authentic Chinese food around town. In addition, La Chine offers a raw bar which provides amazing seafood selections including oysters, lobsters, and Tasmanian sea trout. The food is selected and carefully prepared David Garcelon, the Waldorf's culinary director, and executive chef Kong Khai Meng.
"Dream" Photo by Daniel Krieger
I started off by going to the bar and I got a drink appropriately named "Dream", because it was one of the best Sake mixed drinks I have had in a long time. I had around 5 of them by the end of the night. The bartender recognized me and started calling me dream man.
Half Duck
My favorite dish by far was the half Peking Duck. I've eaten a lot of Peking Ducks in my life and this one was comparable to the ones I had in Beijing. The duck meat was so rich and deep in flavor, and the duck sauce was one of the finest I've ever had.
Yellowtail in Szechuan pepper oil
This dish really blew me way. Unlike most Szechuan pepper oil dishes, it was surprisingly not greasy or salty like it would be in most other Chinese restaurants. It's obvious that they used the best ingredients for the intense flavor.
Star Anise and Soy Flavored Foie Gras Cherries
What is there to say except Foie Gras cherries.
Executive Chef Kong Khai Meng
The tasting was nothing short of amazing. All the dishes that will be served in the restaurant were served Hors d'oeurve style. I believe I would come back to the restaurant on normal occasions. I definitely recommend checking out the La Chine, although it is on the pricier side.
Photos provided by Astoria Waldorf