Chicago Sun-Times
Tasty morsels about Chicago's food scene

Beard Awards: More post-party tidbits

| No Comments

By guest blogger and New York writer Seanan Forbes:

Nothing bears as powerful testimony to the talent of a chef as having
a crew that can maintain your standard. If your crew can do that and
keep smiling, then you're doing your job right.

To judge by the action behind Carrie Nahabedian's table at the 2009
James Beard Foundation Awards
, Chef Nahabedian excels at creating a team.

Her flight was delayed. She'd planned to be in New York at 3 p.m. At 7 in the evening, the chef was still in transit.

At work stations across Avery Fisher Hall's lobby and grand promenade,
preparations for the gala were underway. With no captain at their
help, Naha's cooks were keeping up the pace, and smiling as they did so.

Naha's contribution to the festivities: cured ice-caught Great Lakes
whitefish and Door County golden whitefish caviar with crème frâiche,
candied Meyer lemon, bull's blood greens and Lebanese-seeded fattoush.

On the page, it looks complicated, but every element is needed. The
dish had taste and texture and (joyfully, in a drippy New York City
evening) the scents and shades of spring.

It received a reception as enthusiastic as any concert ever played in
the hall. Ingredients, execution and a delighted audience - no wonder
Nahabedian, who got to gala with plenty of prep time to spare, was
smiling.

IMG_4078-Nahabedian.jpg

Leave a comment

About the blog

Janet Rausa Fuller

Sun-Times Food editor Janet Rausa Fuller is always thinking about her next meal.

Categories

Pages

About this Entry

This page contains a single entry by Janet Rausa Fuller published on May 5, 2009 3:25 PM.

Beard Awards: Post-party tidbits was the previous entry in this blog.

Must .... have ... burger is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.