Celebrity Chefs 2006

We would like to thank all of the chefs and restaurants that make Meals From The Masters events possible. To find out more information about participants in this years events please click on the chef or restaurant links below.

PARTICIPATING CHEFS 2006
(click on a chef name to view a profile or on a restaurant to visit their website)
CHEF & SERVING	RESTAURANT	LOCATION
Chazz Alberti & Jason Christein	Sodexho USA	Gaithersburg, MD
Serving: Braised Neiman Ranch Pork Belly, crispy sweetbreads, and spring pea puree
Yvette Bonanno	Bonanno Fine Catering	Baton Rouge, LA
Serving: Sauteed Jumbo Shrimp over apple smoked bacon and Cheddar Cheese grits
Dan Butler with Matt Curtis & Keith Rudolf	Toscana Kitchen + Bar and Deep Blue Bar and Grill	Wilmington, DE
Serving: Duck Leg Tortelloni with natural braising juices, aged goat cheese, crispy duck garnish, and candied pecans
Jay Caputo	Espuma	Rehoboth Beach, DE
Serving: Tender veal cheeks with truffled potato salad
David Carmichael	Oceana & Abbocato	New York, NY
Serving: Huckelberry Crème Brulee
David Cunningham	Old Original Bookbinders	Philadelphia, PA
Serving: Fried Blue point Oysters with Tabasco, corn and Scallion relish
Patrick D’Amico & Michele Mitchell	Hotel du Pont	Wilmington, DE
Serving: Seared Irish Organic Salmon with Charterelles & White Bean Pinot Noir Reduction and Chocolate Tender Cream, prailine crunch and Cocoa Nib Brittle
Seamus de Pentheny O’Kelly	Osteria del Casterio	Italy
Serving: Strawberry Risotto in Seamus’s Way
Michael DiBianca	Moro Restauant	Wilmington, DE
Serving: Roasted Artichoke Risotto with gorgonzola and pine nuts
Jose Garces	Amada	Philadelphia, PA
Serving: Escalivada
Vikram Garg	Indebleu	Washington, D.C.
Serving: Carmelized Onion Crepe Butter Poached Maine Lobster Micro Chervil
Nate Garyantes	821 Market Street Bistro	Wilmington, DE
Serving: Napolean of tuna tartare on crispy papdom sunburst mustard and beet cucumber pickle
Jose Jimenez de Jimenez	Harvest Vine	Seattle, WA
Serving: Cuchara de Pulpo a la Gallega a lo Prouge (Spoon of Octopus galician style)
Alain Ivaldi	Lycee Hoteliers	Marseilles, France
Serving: Pissaladiere
Christopher Lee	Striped Bass	Philadelphia, PA
Serving: Wild Striped Bass Ceviche with Spring Garlic and Passion Fruit Caviar
Walter Leffler	Palace at Somerset	Lake Somerset, NJ
Serving: Organic Truffled Scrambled Eggs with Seared Foie Gras
Robert Lhulier	Chef’s Table at the David Finney Inn	Old New Castle, DE
Serving: Confit of duck, goat cheese and arugula salad lemon Verbena/ginger vinaigrette
Noah Mathay	Eclipse Bistro	Wilmington, DE
Serving: Asian roast pork with sweet ginger soba noodles (with small Chinese takeout boxes for presentation)
Peter McMahon	J. D. Shuckers	Lewes, DE
Serving: Thai crusted jumbo Day Boat Scallops
Bruce Moffet	Barrington’s	Charlotte, NC
Serving: Mushroom Ravioli with pea puree and porcini cream
Michael O’Hare	Roux 3	West Chester, PA
Serving: Homemade Potato Gnoochi truffled gruyere cream, English peas
Martin Oswald	Syzygy	Aspen, CO
Serving: Seared Elk Tenderloin, fig chutney, yam puree
Chris Prosperi	Metro Bis	Simsbury, CT
Serving: Needed
Jörgen Rasmussen & Anders Ljunholm	Helen & Jorgen	Kalmar, Sweden
Serving: Herring Buffet with Swedish Cheese and Crispbread as compliments, together with a Swedish style schnaps
Darren Robey	The Harmony Club	Sonoma, CA
Serving: Steak Tartar Toasted Briocche, Green Peppercorns, Mustard Aioli
Gil Stansfield & Joseph Leonardi	Johnson & Wales	Providence, RI
Serving: Lamb Wellington
Mark Salter	Inn at Perry Cabin	St. Michaels, MD
Serving: Ancho Chili braised pork belly with cinnamon mash and apricot chow-chow
Robert Short	Aramark	Philadelphia, PA
Serving: Apple Cider Bavarian
Paul Tinaglia	Kendall School of Culinary Arts	Chicago, IL
Serving: Seared spice rubbed Duck Breast and Apple Chutney served on a Johnny cake with apple cider vinegrette
Frederick Tobin & Russell Ford	The Grove	Watford, England
Serving: Garden Herb crusted Vension Loin with olive oil and shallot mash, broad bean puree finished with Pancetta crisps and blackcurrent syrup
Tre Wilcox	Abacus	Dallas, TX
Serving: Pepper Seared Sea Scallops with Wilted Spinach & Leeks on Black Truffle Potato Sauce
Tanner Dunlop	Caffe Gelato	Newark, DE
Serving: