Fans of Top Chef know Richard Blais for his hyper-modern technique and creative reinventing of classic cuisine. For tonight's unique event, the superstar chef will stay true to form, serving a menu of elegant dishes inspired by the haute hamburgers offered at his renowned Flip Burger Boutique. Here's the menu:
Hors d’Oeuvre
Scotch Eggs with Chorizo and Pimentón
Spanish Mackerel Tartare with Passion Fruit
Thai-bouleh
Swedish Meatballs Chaud-Froid
Pairing: Champagne Henriot Brut Souverain
Dinner
An Egg with Breakfast Flavors
Pairing: Trimbach Cuvée Frédéric Émile Riesling 2004
Spanish Mackerel Crudo with Fried Chicken and Sesame Seed Ice Cream
Pairing: Hubert Lamy Les Tremblots Puligny-Montrachet 2007
Border Spring Farms Lamb with Aromatic Yogurt and Kaffir Lime
Pairing: Château Mongravey Margaux 2006
Wagyu Veal Short Rib with Braised Ketchup and Bone Marrownaise
Pairing: Vieux Télégraphe Châteauneuf-du-Pape 2005
Banana Bread with Rice Cream and Pistachio Caramel
Pairing: Château Laribotte Sauternes 2003
Fans of Top Chef know Richard Blais for his hyper-modern technique and creative reinventing of classic cuisine. For tonight's unique event, the superstar chef will stay true to form, serving a menu of elegant dishes inspired by the haute hamburgers offered at his renowned Flip Burger Boutique. Here's the menu:
Hors d’Oeuvre
Scotch Eggs with Chorizo and Pimentón
Spanish Mackerel Tartare with Passion Fruit
Thai-bouleh
Swedish Meatballs Chaud-Froid
Pairing: Champagne Henriot Brut Souverain
Dinner
An Egg with Breakfast Flavors
Pairing: Trimbach Cuvée Frédéric Émile Riesling 2004
Spanish Mackerel Crudo with Fried Chicken and Sesame Seed Ice Cream
Pairing: Hubert Lamy Les Tremblots Puligny-Montrachet 2007
Border Spring Farms Lamb with Aromatic Yogurt and Kaffir Lime
Pairing: Château Mongravey Margaux 2006
Wagyu Veal Short Rib with Braised Ketchup and Bone Marrownaise
Pairing: Vieux Télégraphe Châteauneuf-du-Pape 2005
Banana Bread with Rice Cream and Pistachio Caramel
Pairing: Château Laribotte Sauternes 2003
