| WASHINGTON, D.C., February 21, 2002 - Four chefs from National
Trust Historic Hotels of America will collaborate on a dinner at New York�s
prestigious James Beard House on March 7, 2002. With the theme of �History
is Hot,� each chef will contribute a course to the gourmet meal paired
with wines from the Robert Mondavi family of wines. The dinner will be
presented in the Greenwich Village townhouse where culinarian and �dean
of American cooking� James Beard once lived.
The featured chefs are Executive Chef Walter Bundy of Lemaire Restaurant
at The Jefferson in Richmond, Va., Executive Chef Guy Hulin of The Cincinnatian
in Cincinnati, Ohio, Executive Chef Lane Warner, CEC, of La Fonda in Santa
Fe, N.M., and Executive Pastry Chef Andrew Logan of Hotel Hershey in Hershey,
Pa.
Contributing Chefs
Executive Chef Walter Bundy
The Jefferson Hotel, Richmond, Virginia
As executive chef of Lemaire, Richmond�s only AAA Five Diamond restaurant,
Walter Bundy uses the influence of many cultures in his cooking, but the
core principles of Southern cuisine are the guiding forces in his kitchen.
A graduate of the New England Culinary Institute, Chef Bundy has worked
with some of the nation�s finest chefs, including Thomas Keller at The
French Laundry in Napa Valley. Bundy has also worked at Pinot Blanc in
St. Helena, Calif., and at the Coyote Café in Santa Fe, N.M.
Named executive chef of Lemaire in 1999, Chef Bundy has undertaken the
task of altering the menu every two weeks to reflect the freshest produce
that Richmond and the Tidewater region has to offer. |
Executive Chef Guy Hulin
The Cincinnatian Hotel, Cincinnati, Ohio
Originally from Poitiers, France, Executive Chef Guy Hulin has more
than 30 years of extensive ethnic culinary experience from working around
the world. He incorporates the distinctive cuisines of Polynesia, Thailand,
the Caribbean, Japan, China, Korea, France, Italy and the Mediterranean
into his cooking. Educated at an early age at the Hotellerie School
of Poiters, Chef Hulin trained for two years as an apprentice at the Caston
Lenotre Company in Paris. He has worked for a number of five-star resorts
including Hotel Hamak in the French Caribbean, The Regent Hotel Bangkok,
Park Royal Hotel in Wellington, New Zealand, Hotel Shilla in Seoul. Chef
Hulin is fluent in English, French, German and Thai. |
Executive Chef Lane Warner, CEC
La Fonda, Santa Fe, New Mexico
At age six, Lane Warner began cooking family breakfasts - he credits
his parents and grandmother with providing the foundation for his career.
Today, Chef Warner leads an award-winning culinary team at La Fonda, creating
a varied and interesting selection using fresh, locally grown ingredients
as well as the finest fish, poultry and beef available in the northern
New Mexico region. He joined La Fonda in 1994 as executive sous chef and
was promoted to executive chef in 1999. He is a graduate of the Culinary
Institute of America in Hyde Park, N.Y. |
Executive Pastry Chef Andrew Logan
Hotel Hershey, Hershey, Pennsylvania
Andrew Logan originally became interested in creating desserts when
he asked his mother one day, �What�s for dinner?� He then asked, �What�s
for dessert?� She replied, �If you want dessert, you can make it yourself.�
So he did. Chef Logan graduated from The Baltimore International Culinary
College in 1989, where he was a member of the Dean�s List. He studied under
one of only 16 Certified Master Pastry Chefs in the United States. Logan
worked as a pastry chef at the US Open Tennis Championships in 1991 and
1992. He was hired to design a dessert for a $1,000 per plate dinner benefiting
the National Aquarium in Baltimore. Chef Logan joined Hotel Hershey in
1999. |
�Our member hotels offer experiences that go beyond just a guest room,�
said Thierry Roch, executive director of this program of the National Trust
for Historic Preservation. �Culinary traditions are another, tangible way
to experience our culture and history. History is a �hot� trend and these
talented chefs have assembled a menu that showcases outstanding American
cuisine,� he said.
The March 7 evening is the third in a series of Historic Hotels of
America dinners at the James Beard House.
|
Menu
Hors d�oeuvres
Executive Chef Walter Bundy
Georgetowne Farms Brandy Peppercorn Crusted Bison Tenderloin,
Powhatan baby arugula, tomato confit, caramelized sweet onions,
sourdough crostini, horseradish aioli
Executive Chef Guy Hulin
Baby Bay Scallops on a Shell with vegetable mariniere
Executive Chef Lane Warner
Duck Tamal - Tamal filled with roasted duckling, huitlacoche and
morel mushrooms. Steamed in banana leaves, then topped with
sweet onion chipotle cream and smoked tomato concasse.
First Course
Executive Chef Walter Bundy
Crispy Skinned Wild Virginia Striped Bass
Byrd Mills stone ground grits, warm salad of green asparagus
and exotic mushrooms, Manakintowne Farms frisee
lettuce, black Perigord truffle vinaigrette
Soup
Executive Chef Guy Hulin
Cauliflower Mango and Curry Soup
Garnish with bouchot mussels
Entrée
Executive Chef Lane Warner
Veal Tenderloin
Pan seared in a morel mushroom crust served with a
pasilla demi, julienned root vegetables and manchego pomme dauphine.
Dessert
Executive Pastry Chef Andrew Logan
Milk Chocolate Mousse with a Liquid Center
Served on a sable breton and garnished with an almond tuile
with strawberry and pineapple sauces.
|
Teacher, television personality, food writer and author of more than
20 cookbooks, James Beard championed good food and great chefs. The James
Beard Foundation, a not-for-profit organization, was founded in 1986 by
Julia Child and the late Peter Kump, and now offers chefs from around the
world a place to perform. Some refer to it as New York�s best-kept gastronomic
secret. Proceeds from the James Beard dinners provide culinary scholarships.
The James Beard Foundation �History is Hot� dinner is set for Thursday,
March 7, 2002, at 7:00 pm. Cost is $85 (members) and $110 (non members).
Reservations can be made by calling 212-627-2308.
National Trust Historic Hotels of America is a program of the National
Trust for Historic Preservation. Historic Hotels has identified more than
170 quality hotels that have faithfully maintained their historic integrity,
architecture and ambiance. |
