Chef Peter Chang of Peter Chang Restaurant (VA) and Chef Scott Drewno of The Source (Washington DC) brought their teams to NYC to celebrate the Year of the Snake.

As I entered the JBF house to work in the kitchen, I almost mistook Chef Chang’s mother for my Aunt Nancy. The sounds and smells in the kitchen were all too familiar- hot oil hitting the wok, duck dripping from the ceilings, exchanges of Chinese banter- I actually prepared myself to answer standard family questions like “Are you gaining weight? Are you going to get your PhD? When are you and your boyfriend getting married?” Shudder.

After a smile, a quick hello and a friendly introduction, I unpacked my knives and started working.

KITCHEN DUTIES:

• Prepping the shrimp dumplings
• Snipping microgreens
• Plating the pickle dishes
• Steaming the bao buns
• Plating the dessert in 30 degree weather

ON THE MENU:

• Hors d’Oeuvre
  • Cumin Lamb Kebabs
  • Shrimp Balls with Radishes and Chives
  • Cilantro, Fish, and Tofu Skin Rolls
  • Dry-Fried Eggplant
  • Red-Braised Pork Belly with Millet Congee and Star Anise
  • Chinese Dumpling Dough Soup with Duck Wontons and Chilies
• Dinner
  • Dumplings
  • Grandmother’s Baked Chilean Sea Bass
  • Baked Beef Tenderloin with Dried Chilies
  • Sea Scallops with Housemade Chili XO Sauce, Bitter Melon, Turnips, and Carrots
  • Chinese Barbecue Plate
  • Tangerine, Grape, and Pomegranate Sorbets; Sweet Lotus Roll and Sesame Ball

HIGHLIGHT OF THE NIGHT:

Chef Chang is a one man army. Focused and determined, Chef Chang worked quickly in the back and banged out dish after dish on his own. The only time you’d see him come out from the back was when a dish was complete… otherwise you could only smell his spicy creations from the front of the kitchen.

MEMORABLE MOMENT:

The Source’s Pastry Chef, Duane Copeland, had 9 different elements on his dessert plate. In order to get the cold dessert plates out on time, we set up a work station in the backyard. In Chef Jackets and bare hands, the volunteer team plated 83 sorbet plates in 30 degree weather for guests to enjoy- needless to say, MISSION COMPLETE!

OVERALL:

When I saw multiple ducks hanging from the exhaust hood, I knew this was going to be an interesting night at the Beard House. The menu was extensive, plentiful and delicious. Both Chef Peter (left) and Chef Scott (middle) filled the kitchen with flavors from the East & the West to create the ultimate Chinese New Year feast.

Happy Chinese New Year (gung-hay-fat-choy) Everyone!

Michael White is a renown restaurateur; he owns multiple restaurants under the Alta Marea Group… and Mario Batali is an international food celebrity, writer and restaurateur.

Together they probably run a majority of the best restaurants in NYC…

So when I was called to assist them for a private charity event, for 50 people at the James Beard House, I literally cancelled all of my plans so I could be in the kitchen.

ON THE MENU:

• Hors D’oeuvres: Fig, Robiola, Lambrusco Gelée, Arancini (Risotto Balls), Tigelle with Lardo Pesto, Chicken Liver Crostini, Salumi e Formaggi
• Dinner: Parmigiano Sformato (Savory Custard) with Radicchio Salad; Goat Cheese Agnolotti (Pasta); Beef Short Ribs & Aged Strip in Red Wine Sauce with a Fried Squash Cake
• Dessert: Tartaletta della Nonna with Huckleberries & Cinnamon Gelato

FUNNY STORY OF THE NIGHT:

When there was a few minutes of down time between the first and second course, Chef White brought over a beverage to Chef Batali…

Mario Batali choked and said, “What is this?” Michael White replied, “It’s water!”

Then Batali said, “I prefer all of my water to have passed through a grape vine!” Then the entire kitchen exploded with laughter, Chef got his glass of vino and service continued!

(Photo By: Michael White @ChefBianco)

INTERESTING FACT OF THE NIGHT:

Chef Batali cooked one of his signature pasta dishes; when a Chef in the kitchen inquired about the pasta, he told us he has his own pasta factory that distributes his pasta to all of his restaurants; making him more consistent than McDonalds :)

OVERALL: This was the best night in the house. So welcoming, and so much fun.

When you work in a kitchen with Mario Batali, be prepared to laugh, a lot. Most kitchens are quiet and work driven, however Batali said to me, “you know… it’s okay to laugh!” I loved the fact that we could get all of our work done while holding a conversation (and that definitely helped calm my nerves).

• So fortunate I got the chance to work with so much talent;
• Opportunities like these confirm that my career change from certified principal to culinarian was the right decision;
• This night alone completely exceeded any goal I could’ve imagined in 2012. #surreal

(Photo By: Mario Batali @MarioBatali)

Follow LML by subscribing to my blog to see who I’m cooking with, what I’m eating and where I’m going… #LML #livelovelaughbreathe

PRIVATE CORPORATE EVENT DETAILS:

• Chef Carla Hall (Top Chef Contestant/The Chew Host/Book Author)
• Chef David Burke (Celebrity Chef/Author/Restauranteur)…
• Both Chefs Face-Off Iron Chef Style… can you say, awesome?

KITCHEN DUTIES:

• Arrange the food for the event (anything we found could be used)
• Keep the “secret ingredient” hidden
• Sous Chef for Team Carla Hall

IRON CHEF HIGHLIGHTS:

• Watching the coin toss to decide who was serving first (Team Carla won the toss and decided to serve second)!
• Revealing the secret ingredient : APPLES!
• Feeling the pressure of 50 people starring at you while you cook…

THE DISHES:

• Team Carla’s 1st Course: Smoked Salmon & Raw Apple Salad (see below)
• Team Carla’s 2nd Course: Braised Chicken on top of a Sweet Potato & Apple Gratin with a side of Ham Hash (see below)
• Team Carla’s 3rd Course: Southern Dumplings, finished with Grated Apples (see below)
• Team David Burke: Actually, I have no idea what he cooked. Even though he was literally 1 foot away from me, my mind was focused on Chef Carla’s dishes. The only thing I did see was his massive Himalyan Sea Salt rock! He used it to serve one of his courses… and it looked DELICIOUS.

OVERALL EXPERIENCE: Nerve-wrecking. Mind blowing. Awesome.

• I have a newfound appreciation for mandolines and their ability to slice apples at a rapid pace
• I now understand the meaning of: “sense of urgency”
• I cooked side by side with two Chefs that I have a lot of respect for – no losers at this event, wonderful meals all around!
• And even though I was cooking in a crowded kitchen full of people distracting cheering/screaming, those were the fastest 90 minutes of my life!

BEST PART OF THE NIGHT: It was the first time a Chef ever called me, “Chef”.

David Burke at Bloomingdales //  59th and Lexington, NYC

When you get a chance, stop by Burke in the Box (located inside of Bloomingdales on the first floor) and order “The Ultimate Cheeseburger with Truffle Fries”…