With 15 chefs cooking 15 courses for Clio's 15th Anniversary dinner, if food is really the new rock (as some claim it to be) and chefs the new rockstars, this was like the Bonnaroo of meals. That would make me the roadie of the meal, lending a hand here and there, mostly just honored to work with such talent. Take a behind-the-scenes look at all the action and the food.
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JBF LTD's 27 days of programming at Chelsea Market wraps up this Saturday, May 14th, and those who were lucky enough to snag tickets to the last three evenings of special dinners at the James Beard Foundation's pop-up will be treated to French and Catalan-inspired four-course prix-fixe meals prepared by David Kinch and John Paul Carmona of Manresa in Los Gatos, CA. Yesterday we were fortunate to be invited to one of the first seatings, where we dined on an amazingly tender abalone salad, succulent crisp-skinned suckling porcelet with creamy goat whey polenta, and a fresh, garden green gazpacho.