Great Chefs, Great Cause

The areas best chefs — nearly 70 of them — combined their culinary forces on behalf of Greenwich Hospital March 1 at Westchester Country Club.

A9CakesTHUMB
Published March 15, 2013 5:06 PM
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A9CakesTHUMBThe areas best chefs — nearly 70 of them — combined their culinary forces on behalf of Greenwich Hospital March 1 at Westchester Country Club.

 

By Tom McDermott

 

A9 Sweet Lisas CakesThe areas best chefs — nearly 70 of them — combined their culinary forces on behalf of Greenwich Hospital March 1 at Westchester Country Club. Guests at the Great Chefs event strolled and mingled, while sampling delicious food and wine from chefs’ tables. Proceeds go to Community Health at Greenwich Hospital, which provides outreach services, support groups, and educational programs to Fairchester residents.

 

The evening’s honoree was Angelo Vivolo of Vivolo, bar.vetro, and Bruschetteria in New York City. Featured Chef Lisa Maronian, of Sweet Lisa’s Exquisite Cakes in Greenwich, created a four-foot tall cake sculpted to look like Marie Antoinette.

 

The fortunate, generous guests had many opportunities to satisfy a Friday evening appetite; here are just a few of the highlights:

 

Warm Pancetta and Mixed Green Salad, Morello, Greenwich: Executive Chef Kevin Garcia assisted by Sasha Jarufe sautéed the pancetta in olive oil, red wine vinegar and white wine, stirred-in whole eggs, and removed them while the eggs were still soft, mixing them into a bed of greens dressed with a balsamic vinaigrette, oregano, and black truffle pâté. Served warm for lunch or dinner.

 

Filet of Beef, Capital Grille, Stamford: Specifically, we’re talking grass-fed beef from Wichita, Kansas, cooked rare to medium-rare by Chef Matthew Schmalle, then enhanced by a sauce made from butter, shallots, house au jus, and salt and pepper. Tired of filet? This one will rejuvenate your desire for the real thing.

 

Appetizers, Tarry Lodge, Port Chester: Chef Andy Nusser prepared creative appetizers, two of which were smoked trout softened by quince in red wine, and gorgonzola with a touch of sweetness from cippolini onions.

 

Fresh Oysters with mignonette sauce, L’escale, Greenwich: These were “No Hanks” local bivalves from a one-boat supplier in Mystic. L’escale’s mignonette had a distinctive touch of sweetness to it, which turned out to be apple. Oysters, of course, should only be eaten naked from the shell or with mignonette, never with red “cocktail sauce,” which might enhance the taste of shrimp, but ruins fresh oysters.

 

A cold Anakena Sauvignon Blanc from Chile, provided by Evaton Inc. was especially good with the oysters or warm pancetta salad.

 

Throughout the evening, the distinctive touches of the club’s Biltmore heritage added its own note of greatness to the event.

 

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