The CIA Presents “Legends of New York Dining”

The Culinary Institute of America Presents “Legends of New York Dining” at American Museum of Natural History

Everyone loves food. We talk about food, we think about food, we dream about food. Some of us may even spend half of our day just thinking about what we will have for our next meal. Yet, we often forget to recognize the creativity and energy that goes on behind the scenes in preparation for each and every bite we take.

This past week, CxRA had the honor of catering The Culinary Institute of America’s Leadership Awards, which celebrated four of New York City’s most extraordinary culinary visionaries. The honorees included:

Albert Kumin: former CIA faculty member, James Beard Award-winning executive pastry chef for the White House, the Four Seasons, and Windows on the World

Sirio Maccioni: James Beard Lifetime Achievement Award and Restaurant of the Year winner, founder/owner of Le Cirque and the Maccioni family restaurant empire

Mimi Sheraton: James Beard Award-winning journalist, restaurant critic, consultant, lecturer, and cookbook author

Andre Soltner: former chef/owner of Lutèce

In the spirit of culinary innovation, CxRA collaborated with seven CIA graduate guest chefs to highlight the theme, “Legends of New York Dining.” The guest chefs included, Alan Lourtelle of Wolfgang Puck Group, Mark Garcia of Avocados from Mexico, Alfred Protale of Gotham Bar & Grill, Joseph “JJ” Johson of The Cecil, Antonio Prontelli of Patina Restaurant Group and last but not last, Bill Telepan of Telepan.

And boy, was this one of those times when there were not too many cooks in the kitchen! Our head chef for CxRA, Tim McLaughlin, served nothing short of absolute perfection, with delectable dishes ranging from Seared Scallops and Lobster Tacos to Strawberry Rhubarb Crumble and Mango Tapioco Pudding.  For the main course, guests feasted on a variety of delicacies, pictured below, including Citrus Hern Marinated Prawns, Seared Beef Tenderloin and Short Rib Croquette, and Grilled Cauliflower with Black Olive Caponata.

Needless to say, the guests were fully satisfied and we can’t wait for next year!

Blog3 Blog1

Blog 2