July 15, 2017 6:00 PM - 10:00 PM
Institute of Culinary Education
Two-time James Beard Award winner Chef David Waltuck, of Chanterelle fame, creates some of the uniquely French dishes that made his restaurant groundbreaking---with Asian influences to take each dish into a new realm of possibilities. He'll lead you through a fine-dining menu you won't find anywhere else: Sea Urchin Guacamole with Taro Root Chips; Seared Tea-and-Spice-Smoked Salmon with Sweet and Sour Vegetables and Vadouvan; Miso-Soy Braised Short Ribs with Scallion and Wasabi Mashed Potatoes; Crisp Curry Chicken Dumplings with Tamarind Ketchup; Sea Scallops with Chinese Black Beans and Sun-Dried Tomatoes; and "General Tso's" Sweetbreads.
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