What a Month!

I say a month, but it's really been like a month and a half!  Where do I begin...Ah, yes, StarChefs.
  What a fantastic experience!  This is our second year attending and I have to say, this year is even better than the last.  A lot of that has to do with knowing the city better (Not going Uptown instead of Downtown on the subway), and just generaly making better use of our time.  Our first seminar at the conference was with Rick Moonen of RM Seafood in Las Vegas.  Chef Moonen is a staunch advocate of sustainable seafood and fishing.  The name of the class was:  "Sustainability Under Pressure: Sous Vide Seafood"

Chef Moonen (pictured on the left) demonstrates an interesting sous vide technique using striped bass.  His Executive Chef, Adam Sobel, is actually doing all of the dirty work.

The finished dish (pictured above) is Slow-Cooked Wild Striped Bass with Late Summer Corn, Crispy Hominy, and Chanterelles.

Next, we got liquored up (at 10am) with Dave Arnold and Nils Noren of the French Culinary Institute.  Hey, who's that handsome lad over Dave's right shoulder?

Here are some random pics from The International Chef's Congress:

More to come!