20th Annual Guest Chef Series welcomes celebrity chef Craig Koketsu

Apr 16, 2009

Contact: Nancy Knowles, 607.255.8702, nsk2@cornell.edu

FOR IMMEDIATE RELEASE:

On Saturday, April 25, the School of Hotel Administration’s Guest Chef Series 2009 will welcome celebrity chef Craig Koketsu of New York City restaurants Quality Meats and Park Avenue Spring. The dinner will take place at Taverna Banfi in the Statler Hotel at 7:00 p.m. with a welcome reception at 6:00 p.m. in the Statler Ballroom Foyer.

The Guest Chef Series allows Hotel School students to work alongside nationally acclaimed chefs to create a unique dining experience. This year, Guest Chef featured an all-star lineup sure to excite the palate, concluding with the seasonal and unique cuisine of Koketsu.

California-raised Chef Craig Koketsu fostered his passion for precision, knowledge, and flavor by working with acclaimed chefs at some of America's top restaurants. Chef Koketsu was selected to re-create in Ithaca the concept and menu of Park Avenue Café. The transitional nature of Park Avenue’s menu allows Chef Koketsu to utilize diverse culinary techniques to illuminate each season’s offerings. Park Avenue was named among the top best new restaurants of 2007 by New York Times, New York Magazine and New York Observer. New York Magazine also named Chef Koketsu among New York’s top up-and-coming chefs.

The Guest Chef Series is excited to welcome Chef Koketsu back to Cornell. Please come and join us to celebrate the return of a valued member of the Cornell community.

Advanced reservations are required, and seating is limited. Visa, MasterCard, American Express, Diners Club, Statler Club, CornellCard, and personal check are accepted. For more information or to book your reservation today, call the special events line at (607) 254 - 2624.

Chef Craig Koketsu’s Menu

Passed Hors d’oeuvres
Peekytoe Crab, Avocado and Raspberry
Beet, Tapioca & Horseradish
Baked Potato, Goat Cheese, Morales, and Asparagus
Amuse Bouche: Parmesan Fritters with Preserved Lemon
First Course: Hamachi with Pineapple and Cucumbers
Second Course: Crispy Soft Shell Crab with Grilled Ramp Aioli and Radish Slaw
Third Course: Wild King Salmon with Fennel Cream
Fourth Course: Grilled Lamb Chops with Rosemary-Rhubarb Panzanella
Fifth Course: Caramelized Banana Panna Cotta