and
Caliterra
June 2, 2004
Caviar Celebration
Rachel and Carolyn Collins
Special thanks to
Rachel Collins and Carolyn Collins, Collins Caviar
and
Anna Beekman, Allgrapes
ChicaGourmets! hosts Dale Smith & Don Newcomb
It is hard to imagine a better collaboration than the elegant caviars of Carolyn Collins and the inspired creative genius of Rick Gresh, Executive Chef of Caliterra at the Wyndham Hotel. Add to this combination, wines chosen by Allgrapes - which represents wines not generally available in this area, and Effen Vodka - the newest outstanding vodka on the market. The resulting Dinner is a masterpiece of tastes and culinary triumphs.
Carolyn Collins and her daughter Rachel have been producing outstanding caviars for over 20 years and have earned the respect of everyone in the food industry. Their caviars range from sturgeon to trout, salmon, whitefish, and tobikko. In addition, they produce a line of flavored caviars. The added flavors give a richness and depth to their standard products.
Rick Gresh, who before becoming Executive Chef at Caliterra was Executive Chef at Green Dolphin Street, has also worked at Trio in Evanston and the Hotel Nikko. Recently he placed 1st in the semi-finals of this year's Bocuse d'Or culinary competition and will compete in the US finals. His knowledge of Carolyn Collins' complete line of caviars made him the logical choice to put together a menu, which has many of her lesser-known products as well as her popular favorites. The caviars are being used in every dish from appetizer to dessert. The dishes are crafted to enhance the flavors of the caviars, utilizing the finest premium ingredients.
This dinner is for all caviar-lovers who want to experience new taste sensations. For those who are novice caviar consumers, you will be pleasantly surprised by these culinary experiences.
Chef Baker's reputation has crossed continents, being the only chef selected to represent the United States at the 2nd St. Moritz Gourmet Festival in Switzerland, an honor bestowed on only nine master culinarians in the world each year. Mark is an extraordinary chef whose "loyalty, innovation and commitment to excellence are second to none," according to the Four Seasons management upon announcing his departure.
MENU
Nibbles
Effen Vodka with Carolyn's Citron Caviar en Gelée
Smoked Caviar and Lobster Roe-filled Eggrolls
with Truffled Soy Dipping Sauce
Trout Roe Canapés
Ayala Brut Champagne 1993
Effen Vodka Martini
Dinner Menu
Chilled Asparagus and Watercress Soup
Roasted Garlic Custard, Salmon Cheeks and Salmon Roe
Patrice Bailly Pouilly Fumé 2000
The Foodie Question:
Which Came First, the Sturgeon or the Egg?
Sturgeon Confit with Truffled Sturgeon Caviar,
Haricot Verts and White Truffle Foam
Rendola Sangiovese 1999
Grilled "Cajun Caviar Carpetbag" Steak
Toasted Orzo with Garlic Stir-fried Pea Sprouts
and Charred Tomato Sauce
Girabaldi Nebiola d'Alba 2000
Caribbean and Wasabi Tobikko Infused Goat Cheese
Warm Morel Mushrooms with Roasted Spring Onions and Bacon
Black Springs Shiraz 2002
Dessert
Coconut Blinis
Mango Caviar with Cream Cheese Sorbet
O'Geils' Siegerrebe Spätlese 2001
Coffee and Mignardise
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