Slm-new-crag-george
Following up on my last post:
I had work-related duties at BurgerBar last night, so I thought I'd stop by SLeeK and see if the much ballyhooed 20-pound lobster was fact or fiction. Chef Keller: "Do you want to see eet?" "Sure do." Into the walk-in we marched: "Do you want to hold eet?" "Sure do." As I held its main claws, the giant clipped onto my shirt in several places. "Do you want a photograffe?" "Sure do...quickly."
The winning bid for the lobster and the 4-course dinner for 10 was $1700, one helluva deal considering the stature of the 2 chefs cooking the meal. Both Hubert Keller and his corporate chef, Laurent Pillard, will prepare the four courses below at the home of Jack Garland this evening. No exact details on how you cook a 20-pound lobster, but I was told the chefs will bring along a saw to get into those claws, that using a hammer is useless.
Canapes: With lobster and lobster essence.
First Course: Maine Lobster Salad with warm fingerling potato, shallot and truffle vinaigrette.
Second Course: Homemade gnocchi with parmesan lobster claws and peas.
Third Course: Prime New York Strip with lobster medallion, potato au gratin, green bean cocotte and Burgundy sauce.
Fourth Course: Valrhona chocolate fondant, mixed berries and Jack Daniels ice cream.
Keller's next big gig is on June 10 when he'll compete on the premiere of Top Chef Masters.
Bon appetit to Mr. Garland and guests tonight and bonne chance to Chef Keller on June 10. -- George Mahe
