Keith D ~ Director of F&B aka Forager Extraordinaire!
I’ve always had a passion for food and cooking, even as a small child. I would rather help my mom cook dinner than play outside, and so it still continues as an adult. As a graduate of the CIA, or Culinary Institute of America, life is all about food, and when we have a Chef’s table at the hotel, it really becomes a special day. And if you are lucky enough to attend one at the Christiana Hilton, then you’re in for a treat. The following is a series of pictures of food and events for one of these Chef’s tables we recently did.
EXECUTICE CHEF ROBERT FRATTICCIOLI EXPLAINS THE PREPERATION AND LIST OF INGREDIENTS TO OUR GUESTS IN OUR PRIVATE DINING ROOM
FRESH LOCAL INGREDIENTS ARE KEY TO GREAT FOOD. IN OUR COURTYARD GARDEN, I SHOW THE GROUP THE HERBS WE GROW AND USE IN THE FOOD THAT THEY ARE ABOUT TO EAT.
LOCALLY FORAGED ELDERBERRIES, SWEET PUREED WATERMELLON, AND LEMONAIDE MAKE UP THIS REFRESHING SUMMER BEVERAGE. GARNISHED WITH A SPRIG OF PINAPPLE MINT FROM OUR HERB GARDEN.
FIRST COURSE: SAUTEED LUMP CRAB CAKE OVER LOBSTER QUINOA AND TOMATO SAFFRON LOBSTER REDUCTION. GARNISHED WITH FRESH BASIL AND RED AMARANTH
CHEF ROBERT AT WORK IN THE HILTON KITCHEN PLATING THE NEXT COURSE
SECOND COURSE: BABY HEIRLOOM TOMATO SALAD WITH BURRATA CHEESE AND A SUNDRIED TOMATO CRUSTINI. FINISHED WITH A DIJON OREGANO VINAIGRETTE AND GARNISHED WITH PEA SPROUTS AND RED AMARANTH.
THIRD COURSE: ROASTED MARINATED VEAL TENDERLOIN TOPPED WITH PORTABELLO MUSHROOMS AND VEAL DEMI; ON A BED OF SPINACH, LEEKS, AND FENNEL WITH BROCCOLINI AND ROASTED RED PEPPER SAUCE. SERVED WITH STUFFED CRISPY ASPARGUS GNOCCHI TOSSED IN PARMASIANA CHEESE AND TRUFFLE OIL.
FOURTH COURSE: FRESHLY MADE VANILLA CINNAMON CREPE STUFFED WITH GRILLED LOCAL PEACHES AND CHEESECAKE , DUSTED WITH POWDER SUGAR AND GARNISHED WITH MORE PEACHES, RED RASPBERRIES, PINEAPPLE MINT, LAVENDER , AND RASPBERRY SAUCE