Celebrity Chef Tour Dinner Series with Host Chef Craig Deihl at Cypress in Charleston, South Carolina – February 6, 2013

Chef David Varley, Mina’s corporate executive chef, took us through the second course with a decadent and rich Chestnut and Foie Gras Soup, served with a smear of toasted sorghum marshmallow, black truffles, and a chestnut aigre-doux.  Chef Varley wanted to create a soup that had layers of flavor rather than one consistent flavor.  The contrast of the sweet marshmallow was offset by the tart chestnut while the rich texture of the foie gras added a smooth consistency combined with the earthiness of the black truffle.  Mission accomplished.

Chef David Varley

Chef David Varley preparing his appetizer course, Border Springs Farm Lamb Heart Tartare, Fermented Garlic, Anson Mills Green Farro

Appetizer courses and Crawisf Boil

Appetizer courses and the first course – Creole Crawfish Boil

The third course was prepared by Chef Trevor Kunk of Blue Hill in New York.  Blue Hill was just nominated as Best Restaurant by the James Beard Foundation. Chef Kunk chose to incorporate some of their own farm raised pig and combined an immature egg (also from their farm), crushed potatoes, and pickled onions, in what resembled a rustic potato hash.  The video below shows Chef Kunk explaining his dish and the ingredients to the servers prior to service.

Chefs Trevor Kunk and Craig Deihl

Chefs Trevor Kunk and Craig Deihl

James Beard Award-Winning Chef, Andrea Reusing of Lantern in Chapel Hill, North Carolina, prepared the fourth course blending the sweet and sour notes of Asian flavors as she created a Roasted Hudson Valley Moulard Duck with sake kasu, white sweet potato, and pickled apples that were reminiscent of Jolly Rancher apple candy.

Chef Andrea Reusing

Chef Andrea Reusing

Looking down at the kitchen from the lounge area above

Looking down at the kitchen from the lounge area above

Chef Craig Deihl, who has just received his third James Beard nomination, completed the menu with the final entree and dessert.  Chef Deihl prepared Dry Aged Ribeye with Carolina shrimp pierogi, fermented fennel, and a red wine-beet reduction.  The refreshing finale of Meyer Lemon Pudding Cake with Florida citrus, Anise Hyssop, and lemon balm was the perfect ending to a very special and memorable evening.

Chef Craig Deihl with his Meyer Lemon Pudding

Chef Craig Deihl with his Meyer Lemon Pudding Cake

It is not often that this many talented chefs are under one roof to showcase their creativity and create a beautifully prepared multi-course dinner with wine pairings.  While it may not be the same as sitting in James Beard’s dining room at the James Beard House in New York, these dinners offer an extraordinary opportunity to dine on some of the best food in the country close to home.  You can check the Celebrity Chefs Tour Dinner Series calendar for events near you.

Chef Craig Deihl's photos from Instagram

Chef Craig Deihl’s photos from Instagram

You can follow Chef Deihl on Instagram.  His photos are impressive and have been named one of the top chefs to follow on Instagram.

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