David Walford Executive Chef Spl

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					David Walford Executive Chef Splendido at the Chateau Born in Great Britain, David Walford grew up in Colorado and worked in Vail restaurants while ski bumming in the 1970's. When he became serious about his love of cooking and being a chef, he moved West and trained in the Napa Valley with Masa Kobayashi at Auberge du Soleil and with Udo Neschutneys at Miramonte. He then worked in France for a year with Roland Mazère at Le Centenaire in Les Eyzies and Bernard Loiseau at La Cote d'Or in Saulieu. He returned to San Francisco to work at Masa's. Returning to Colorado, Walford was the executive chef at Sweet Basil for 9 years and became the executive chef of Splendido at the Chateau in 1994. Soa Davies Chef de Cuisine Splendido at the Chateau A native Illinoian, Soa Davies began exploring her love for food and dining after attending New York University. She graduated from the French Culinary Institute in New York, and then moved to Beaver Creek to work at Splendido at the Chateau. Since then, Soa has been Splendido’s pastry chef, sous chef and most recently chef de cuisine. She has staged at many noted restaurants including Chanterelle, Le Bernardin and Alain Ducasse in New York and Masa’s in San Francisco. Parmesan Tortellini with Chanterelle Sauce Serves 8 as first course portions. Tortellini: 2 cups all purpose flour 2 whole eggs 1/4 tsp. salt 5 egg yolks Place the flour in a mixing bowl or on a work surface in a mound and make a well in the center. Break eggs into center and add salt. Mix eggs with a fork, slowly working the flour into the egg in a circular motion until the dough is no longer runny. Slowly knead remaining flour into the dough with your hands until it is not sticky but still fairly soft. You may not need all the flour. Wrap the dough in plastic wrap and rest at room temperature for about an hour. Parmesan Filling: 8 oz. mascarpone cheese, room temperature

10 oz. fresh grated Parmesan cheese 1/4 cup cream 1/4 tsp. ground white pepper 2 egg yolks Combine all ingredients in a mixing bowl with a wooden spoon. Divide dough into 2 pieces and knead on the widest setting in a pasta machine. Roll into thin sheets. Lay out the sheets and cut out rounds with a cookie cutter (3-3_-inch diameter). Keep pasta rounds covered with a damp towel to keep moist. Brush each round with a little beaten egg yolks and mound about a tablespoon of Parmesan filling in the middle. Fold over one edge of pasta and press together to seal and create a half moon. Bring both of the edges towards the middle, lap one edge over the other and press firmly together to form tortellini. Place tortellini on floured baking pan and cover with a damp towel. Refrigerate until ready to use. Chanterelle Sauce: 2 Tbs. butter 8 oz. fresh chanterelle mushrooms 5 sprigs fresh thyme 2 sprigs fresh rosemary 1 tsp. salt 1/4 tsp. ground black pepper 3 cloves garlic, sliced thin 3 Tbs. olive oil 1 cup tomato, peeled, seeded and diced 1 cup chicken stock 2 tbsp. parsley leaves, sliced thin Heat a large sauté pan over medium heat, add 2 Tbs. butter and sauté mushrooms and herbs. Season with salt and pepper. Remove mushrooms to a bowl and reserve. In the same sauté pan used for the chanterelles, carefully cook garlic in olive oil over low-medium heat until lightly browned. Immediately add diced tomato and chicken stock. Bring to a simmer, add sautéed chanterelles and simmer over low heat, about 5 minutes. Season with salt and pepper. Right before serving, finish sauce with parsley and 1 Tbs. butter. To Serve: Bring a large pot of water to a boil and cook tortellini a few at a time to avoid crowding until the pasta floats and filling is melted, about 1 minute. Add cooked tortellini to Chanterelle Sauce and bring to a simmer. Season to taste. Serve 3 tortellini with sauce per person as an appetizer. Bon Appétit Culinary Series is sponsored by Jenn-Air, Vanity Fair, Woodbridge (logos)

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