Next week, Tom Colicchio's landmark New York restaurant Craft turns ten. To honor the occasion, Colicchio has gathered a group of distinguished Craft alums to prepare dishes for a 10-course dinner at the restaurant on Monday, March 7. Want to go? Pay $500 per ticket, or win two freebies from The Feast. (UPDATE: And we have a winner! Congrats to Lee Jeske of NYC. Thanks to everyone who participated in our Craft anniversary dinner contest)
To compete, watch the five Craft alum video interviews we've run over the past couple of days. There's one with David Chang, Marco Canora, Ahktar Nawab, Karen DeMasco, and Jonathan Benno—and they can all be found on our 'Watch to Win' page.
After, attribute each of the quotes below to its corresponding chef. The first person to email (newyork@thefeast.com) or tweet (@thefeastNY) all five correct answers wins the pair of tickets to Monday's dinner (which starts at 6:30pm, more details below). Godspeed!
1. “Tom pulled me aside and said ‘Nobody wants to do a bad job. You have to let people know what your expectations are.' It was really smart.”
2. “Those chefs [Boulud, Keller, Colicchio] foster talent. That’s a challenge that I’m faced with today—staff.”
3. “[Tom’s] a very down to earth kind of guy. He’s hands off in a way where he’d let you operate and perform. He really trusted people to do the work. He has an ability to listen, compared to other chefs.”
4. “I think I just choked. I was extraordinarily embarrassed, because my gnocchi-making ability that day was horrifically bad.”
5. "He would often hear me on his way down the stairs, he'd pull me aside and say, 'You know what? You need to calm down a little bit.'"
Party Details:
Monday, March 7; Reception: 6:30pm; Dinner: 7pm. $500/pp (for non-winners)
Craft: 47 East 19th Street (between Park & Broadway)
For reservations, email Kate Gardiner at kgardiner@craftrestaurant.com
Evening benefits City Harvest
The Food:
Marinated Sea Urchin, Sea Bean, Fennel & Smoked Turkish Pepper. Trebbiano, Valentini, 2002, Abruzzo, Italy - Damon Wise, Craft Corporate Executive Chef
Smoked Soft Cooked Egg, Black Truffle, Caviar, Potato & Soubise. Rioja Blanco, Vina Tondonia, Lopez de Heredia, 1993, Rioja, Spain - David Chang, Momofuku Chef-Owner
Lugaw - Rice Porridge with Porcini Mushroom Sabayon, Cured Spanish Mackerel, Crispy Garlic & Star Anise. Riesling, Wehlener Sonnenuhr, Joh. Jos. Prum, 2007, Mosel-Saar-Ruwer, Germany - Akhtar Nawab, La Esquina Executive Chef
Monkfish with Braised Artichokes, Fingerling Potatoes, Black Olives & Mint. Meursault, Meix Chaveux, Roulot, 2005, France - Jonathan Benno, Lincoln, Executive Chef
Pappardelle with Rabbit, Olives & Rosemary. Pinot Noir, Craft, 2008, Oregon - Marco Canora, Hearth and Terroir Chef-Owner
Squab with Honey-glazed Onions, Chanterelles, Vadouvan and Licorice. Chateau Musar, 2000, Bekka Valley, Lebanon - Tom Colicchio
Corned Wagyu Brisket, Root Vegetable, Mustard Consomme. Hermitage Rouge, Betts & Scholl, 2005, Rhone Valley, France - James Tracey, Craft Chef de Cuisine
Creme Fraiche Panna Cotta with Celery Soda & Lemon Sorbet. - Jennifer McCoy, Craft Pastry Chef
Chocolate Babka Bread Pudding, Stout Poached Pear, & Malt Gelato. Madiera, Sercial, 1969, Portugal - Karen DeMasco, Locanda Verde Executive Pastry Chef
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NO PURCHASE NECESSARY. Void where prohibited. Open only to legal U.S. residents who are 18 or older as of March 2, 2011. Commencing on March 2, 2011 at 10 AM Eastern Time (“ET”) and continuing through March 6th, 2011 at 4 PM, TheFeast.com ("Sponsor") will give away up to two (2) tickets to Craft's 10th Anniversary Party. Tickets will only be available while supplies last. Tickets are subject to certain terms and conditions as specified thereon. Location of seating (if any) shall be determined by Sponsor in its sole discretion. Attendees agree to comply with all applicable arena regulations in connection with prize. Total Actual Retail Value for all prizes, including shipping and handling, $1,000.
