Four Leading Chefs .. A Montage of Taste. Part 1

Hosted by the Globe Restaurant in Al Faisaliah Towers, an event that is promising a spectacular firework of tastes, that will leave your taste buds satisfied for a long time. Four world renowned Chefs are invited to bring this event into reality From the 13th to the 18th of February 2011. For an informing interview about event, as well as a good overview visit this link at Oasis Magazine's official website.

PART 1:
14th Feb 2011 California Coastline
Peter Rudolph

Executive Chef at Madera, Rosewood San Hill in Menlo Park, California. A graduate of California Culinary Academy. Started his career in the Ritz Carlton Marina Del Ray, Ca and then to Atlanta he continued his journey where he became the Sous Chef at The Dining Room and Chef De Cuisine at Jer-ne, The Ritz Carlton. Couple of years later he became the Executive chef at Novito, Ritz Carlton, California. At Novito Chef Rudolph started to shine as a new and promising chef in the Coastal Region of California . Two years later he was named one of Starchefs.com rising stars. His final step before his current job was at the famous Campton Palace in San where he served as the Executive Chef .
Chef Rudolph is well known for his unique cooking style, which is playful as well as sustainable. Squid risotto is one of many dishes the Chef has done in the past. Amazingly it has no rice! it is actually rice size pieces of squid, cooked in their own sauce. At the present I've read that the Chef is leaning towards American Style Gourmet food, that concentrates on Bold notes and smoky wood fire grill undertones.

Seafood, Birds or meats; the Chef seemed to be able to deliver it all. But will he be able to deliver here in Riyadh where the seas are hours away and the pronounced organic movement of California, is just starting to appear!


Update:
We at artofdining.net got our hands on served menu for lunch and dinner for that day... Have a peek at the taste bud festival Chef Rudolph is preparing:

Studio Lunch 14th February 2011
(Prepared by Guest Chef Mauerner)
295 SR
1:00 PM - 3:00 PM

Guanaja dark chocolate 70%
Foie gras, banyulus- green apple jelly and olive oil emulsion

Blackberry dark choclate sauce 65%
Roasted pigeon, black elderflower and kohlrabi

Sage chocolate and Gorgonzola cheese
Crunchy black olive bread, olive marmalade and rocket cress

Warm Chocolate Pastries
Stuffed with Kalamansi citrus fruit


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Gala Dinner 14th February 2011
650 SR
8:00 PM - 10:00 PM

Dungeness Crab Salad
With Sea Urchin. Osetra Caviar, Celery

Marinated Shellfish Salad
With Avocado, Citrus and Pepper Cress

Roasted Driver Scallops

WithHearts of Palm, Carrot Uni Sauce, Horseradish

California White Bass
With Swiss Chard, Artichoke, Sun chokes,
Veal Sweetbreads and caper tarragon sauce

Roasted Prime Beef
With Foie Gras Mousse, Black Trumpet Mushrooms,
Bulger wheat and Huckleberry Sauce

Coffee Tart
With Chocolate Sorbet, Anise Cream

For reservations feel free to visit : Artofdining.net