If you wanted a meal Saturday night, May 10, cooked by Cincinnati’s finest chefs, your best bet was to fly into New York City.
Seven of Cincinnati’s most celebrated chefs took over the kitchen of the famed James Beard House . Their appearance was part of “Cincy in New York City ” week. There were only 80 dinner settings for the evening. Patrons paid between $125 and $165 for dinner, and many came from Cincinnati for the privilege.
In this video, we bring you inside the kitchen for the chefs' early prep work and talk with a few of the chefs about what it means to cook at one of their profession's most storied locales.
THE CHEFS AND THEIR CREATIONS
Here are the main courses each chef whipped up for the May 10 dinner:
Jose Salazar • Salazar Restaurant
Fluke crudo with green strawberries
Jean-Robert de Cavel • Jean-Robert's Table
Maine lobster with Big Fish Farms local caviar
David Falk • Boca Restaurant
Robiola Cappelletti with house-cured guanciale
Stephen Williams • Boquet Restaurant
Pistachio relish-crusted halibut with rhubarb
David Cook • Daveed's Next Restaurant
Hickory-smoked duck breast with crisp goose goetta
Julie Francis • Nectar Restaurant
Kentucky rack of lamb with ful, morels and asparagus
Jean Phillipe Solnom • French Crust Cafe
Composition of chocolates and strawberries