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PLAYBILL The Culinary Institute of America Hyde Park, NY

Mo nda y, May 13, 2013 2:30PM


A Note From Chef I am honored to be here with all of you and my team, many of whom are CIA alumni. Itโ€™s a privilege, and I thank you for the opportunity. You often hear it said that restaurants are like theater, with a front of the house, a behind-the-scenes crew, a colorful cast of characters, a creative script. ,QPDQ\ZD\VLWรŠVDรWWLQJPHWDSKRU%XWWRGD\ZHWKRXJKWZHรŠGWDNHLWOLWHUDOO\ :H WKRXJKW DERXW GRLQJ D GHPRQVWUDWLRQ %XW KRZ PDQ\ FRRNLQJ GHPRQVWUDtions have you seen? Dozens? Hundreds? Thousands? The point is: lots. Youโ€™ve ZDWFKHG<RXรŠYHOHDUQHG<RXKDYHSUDFWLFHGDQGUHรQHG Rather than subject you to more of the same-old, we thought weโ€™d try to show you VRPHWKLQJUHDODQGGLรทHUHQW6RPHWKLQJWKDW\RXPLJKWKDYHQHYHUVHHQEHIRUH LQDWKHDWULFDOVHWWLQJ$QGVRIRURXUGHPRQVWUDWLRQZHRรทHU\RXDSOD\ Our goal in the culinary theater is to present to you an intimate look at service in one of our restaurants. Itโ€™s a performance that involves a great number of actors: in the kitchen, in the dining room, and beyond. 6RPDQ\SHRSOHDUHDSDUWRIRXUUHVWDXUDQWV1RWRQO\E\WKHVWRYHDQGDW\RXU WDEOHVLGHEXWLQWKHQHDUE\IDUPVDQGรHOGV7KH\DUHWKHรVKHUPHQIDUPHUV IRUDJHUVDQGJDUGHQHUVZKRSURYLGHXVZLWKWKHLUรQHVWPHDWVDQGSURGXFHDQG furnish us with the dayโ€™s freshest catch. What they all share is a commitment to excellence that shines through in the ingredients they bring to our kitchen: the building blocks of the food we serve and eat. The name of the performance Sense of Urgency, comes from the wording on a small plaque that hangs under the kitchen clock throughout all of our restaurants. A sense of urgency. Itโ€™s something I ask my team to come to work with each day, and it goes beyond just making sure we are prepared and ready to serve. It's about speed, but it also means investing what we do with a sense of importance. Great cooking is the accumulation of countless tiny tasks. Taken in isolation, these WDVNVPLJKWVHHPPLQLPDO%XWHDFKDQGHYHU\RQHRIWKHPLVYLWDOWRWKHZKROH $QG SHUIRUPLQJ WKHP ZLWK XUJHQF\ KHLJKWHQV WKHLU VLJQLรFDQFH HYHQ PRUH 6RZLWKWKDW,RรทHU\RXRXUGHPRQVWUDWLRQ$SHUIRUPDQFHWKDWZHKRSHZLOO seem very true to life. I remain in your service.

With Special Thanks To: 'U 7LP 5\DQ 6KDURQ 0DW\DV $QGUHZ 6SDGDUR (G %DNWHU 6WHSKDQ +HQJVW -Hรท/HYLQH+DQV=LPPHU&KULV6WRUHU$QGUHZ:HKGH:KLWHKRXVH3RVW*16 *URXS105WKHVWDรท IDFXOW\RIWKH&,$$QWRQLR%HJRQMDWKH7.5*WHDPWKH FDVW FUHZ$1'PRVWRIDOOWKHVWXGHQWVRIWKH&,$


Sense of Urgency

$2QH$FW3OD\E\7KRPDV.HOOHU Directed by Rory Herrmann $ QLJKW LQ D WKUHH 0LFKHOLQĂ&#x2020;VWDU UHVWDXUDQW SUHSDULQJ IRU D EXV\ VHUYLFH WKH NLWFKHQLVLQIXOOVZLQJZLWK&KHI7KRPDV.HOOHUOHDGLQJKLVEULJDGH:HREVHUYH the process of execution and the importance of relationships between the purveyors, farmers and craftsmen of the products these chefs will use to serve their guests.

:+2n6:+2,17+(&$67 Kitchen Cast &KHI2ZQHU7KRPDV.HOOHU 3DVWU\&KHI6Â&#x;EDVWLHQ5RX[HO ([HFXWLYH6RXV&KHI6$65RU\+HUUPDQQ &KHIGH3DUWLH6DXFLHU*UDQW$FKDW] &KHIGH3DUWLH3RLVVRQQLHU-RQDWKDQ%HQQR &KHIGH3DUWLH&DQDSÂ&#x;(OL.DLPHK &KHIGH3DUWLH6DODGHHW)URPDJH'HYLQ.QHOO &KHIGH3DUWLH3Â&#x2DC;WLVVHULH(OZ\Q%R\OHV &,$([WHUQ.ZDPH2QZXDFKL Dining Room Cast 0DLWUHGĂ&#x160;/DUU\1DGHDX 6RPPHOLHU0LFKHO&RXYUHX[ Captain................................................................................Greg Ryan &DSWDLQ$OLFLD%R\HV .LWFKHQ6HUYHU'DQLHO*RUODV ([SHGLWRU%ULDQ6FKPLG Farmer/Purveyor Cast 'LDQH6W&ODLURI$QLPDO)DUP 5LFN%LVKRSRI0RXQWDLQ6ZHHW%HUU\)DUP $DURQ.HHIHURI7KH)UHQFK/DXQGU\*DUGHQ ,QJULG%HQJLVRI,QJULG%HQJLV6HDIRRG Ariane Daguin of Dâ&#x20AC;&#x2122;Artagnan .HLWK0DUWLQRI3XUHEUHG/DPE 0DWHR.HKOHURI-DVSHU+LOO)DUP 5LFN 0LFKDHO0DVWRI0DVW%URWKHUV&KRFRODWH


 

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“OYSTERS AND PEARLS”

“Sabayon” of Pearl Tapioca with Island Creek Oysters and White Sturgeon Caviar

SALAD OF RICK BISHOP’S SPIGARELLO BROCCOLI

New Crop Potatoes, Sweet Garlic “Bavarois,” Aerated Parmesan, Niçoise Olives and Arugula

GULF COAST COBIA “PASTRAMI”

Green Tomato “Mostarda,” Pickled Young Beets, Caraway Seed Wafer and Thousand Island “Mousseline”

“PEAS AND CARROTS”

Sweet Butter-Poached Maine Lobster, French Laundry Garden Carrots, Sugar Snap Peas and Sweet Carrot Emulsion

PERIGORD TRUFFLE-CRUSTED CALIFORNIA SQUAB

Sautéed Moulard Duck Foie Gras, Poached Bing Cherries and Harukei Turnips

“SELLE ET POITRINE” OF ELYSIAN FIELDS FARM LAMB

24 Hour Morel Mushroom “Conserva,” Sunchoke “Pudding” and Wild Ramps

J A S P E R H I L L F A R M ’ S “ WILLOUGHBY”

Royal Blenheim Apricots, Young Fennel Bulb, Griddled “Pain d’Épices,” Crispy Green Almonds and Whipped Napa Wildflower Honey

KENDALL FARMS CRÈME FRAÎCHE SHERBET

Yountville Strawberries and Wild Pepper Shortbread

SALTED CARAMEL “GANACHE” AND POPCORN PURÉE

with Mast Brothers Chocolate Ice Cream

MIGNARDISES PRIX FIXE 270.00 _    SERVICE INCLUDED 6640 WASHINGTON STREET, YOUNTVILLE CA 94599 707.944.2380


7+(&5(: Thomas Keller Chef/Owner, The French Laundry,CIA Board Member 7KRPDV .HOOHU LV DQ $PHULFDQ FKHI UHVWDXUDWHXU and award-winning cookbook author. His accolades LQFOXGH FRQVHFXWLYH Ã&#x2021;%HVW &KHIÃ&#x2C6; DZDUGV IURP WKH -DPHV %HDUG )RXQGDWLRQ DQG Ã&#x2021;&KHI RI WKH <HDUÃ&#x2C6; E\ the Culinary Institute of America. He is also the only American-born chef to hold multiple three VWDU UDWLQJV E\ WKH 0LFKHOLQ *XLGH  ,Q 0DUFK  KH ZDV LQGXFWHG LQWR WKH /HJLRQ RI +RQRU DV D &KHYDOLHU E\ )UHQFK 3UHVLGHQW 1LFRODV 6DUNR]\

Director 5RU\+HUUPDQQ

Producer 6DUDK$GOHU

Chef de Cuisine Bouchon

Director of Communications TKRG

Assoc. Producer Gerald 6DQ-RVH

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Communications Manager TKRG

Culinary Liaison Bouchon

Culinary Producer Devin Knell Chef de Cuisine TKRG

Production Asst. .LP6X]XND Manager Bouchon Bakery CIA Alumna


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Chef/Owner Alinea, Next & The Aviary CIA Alumnus

Executive Chef Lincoln Ristorante CIA Alumnus

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Executive Pastry Chef TKRG

Chef de Cuisine Per Se CIA Alumnus


INSPIRING CULINARY EXCELLENCE BocusedOrUSAFoundation

BocusedOrUSA

www.BocusedOrUSA.org


MEET THE CAST

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Pastry Chef of Fine Dining TKRG

CIA Extern

Larry Nadeau

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Maitre d’ The French Laundry

Head Sommelier Per Se


MEET THE CAST

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Maitre d' Per Se

Concierge Per Se CIA Alumna

Daniel Gorlas

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Kitchen Server Per Se CIA Alumnus

Dining Room Expeditor Per Se CIA Alumnus


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Animal Farm

Mountain Sweet Berry Farm

Aaron Keefer

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Culinary Gardener The French Laundry CIA Alumnus

Ingrid Bengis Seafood


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Keith Martin

Dâ&#x20AC;&#x2122;Artagnan

Purebred Lamb

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Mateo Kehler

Mast Brothers Chocolate

Jasper Hill Farm


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C O R E VA L U E S

The Thomas Keller Restaurant Group is more than a group of restaurants dedicated to quality food and exemplary service. We are a group of individuals committed to the common goal of creating fond memories for our guests and ourselves, elevating the standards and expectations of the restaurant industry and developing a secure and ideal work environment. To achieve these goals we must all work at them tirelessly, fearlessly and with the following values deeply imbued in our core. MODESTY

Work toward achieving greatness, but maintain humility. INTEGRITY

Use your best judgment; perform your work selflessly, honestly and caringly. RESPECT

Show respect for our peers, our supervisors our industry and our guests. RESPONSIBILITY

Recognize and embrace the responsibility we have to our peers, our supervisors, our critics, our industry and ourselves to uphold the success we have achieved. AWA R E N E S S

Keep an open mind. Recognize innovation and realize inspiration, which will result in evolution and growth. I N I T I AT I V E

Have the courage to take initiative and the conviction to follow through. Search for new ideas and means of improvement. C O L L A B O R AT I O N

Work together to achieve results that are greater than those you can achieve alone. CONSISTENCY

Maintain our standards of quality moment to moment, day to day, and year to year. IMPACT

Make a positive difference in the experience of our guests and those around us. SUCCESS

Create fond memories for our guests and each other. TRUST

The confidence that we are all looking out for each otherâ&#x20AC;&#x2122;s best interests. LEGACY

Establish a benefit to the guest, the restaurant or the company that outlives us.


The Culinary Institute of America

salutes the Thomas Keller Restaurant Group

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TK Day at CIA - Playbill