PARK Magazine

SOCIAL SAFARI
Xavier Herit
The Event
CUISINE SOLUTIONS:
INTERNATIONAL
SOUS VIDE DAY
Gerard Bertholon & Daniel Boulud
The Story
Chef Daniel Boulud welcomed Cuisine Solutions (CS) to his namesake
restaurant to celebrate International Sous Vide Day. Erik Bottcher, 3rd
District City Council Member, issued an NYC proclamation to Cuisine
Solutions, the leading manufacturer and distributor of sous vide foods,
and its chief scientist Dr. Bruno Goussault for their contributions to the
culinary arts and their donations of meals to City Harvest. The night
also marked the 80th birthday of Dr. Goussault. The companies CMO
Thomas Donohoe and Chef Gerard Bertholon greeted guests including
Grand Marnier Ambassador Xavier Herit, who created a series of specialty
cocktails for the reception. . Among those sipping and nibbling on Daniel’s
Sous Vide Day dishes were Chef John Karangis, Kevin and Elaine Levett,
Gottfried Menge, Peter Bjorkefall-Davis and AJ Schaller, Executive Chef for
CREA, the research and education arm of CS. For the events grand finale,
Chefs Boulud and Bertholon presented a Bourbon Flambe Beef Shank
with winter root and Einkorn croquettes in a Kentucky Michter emulsion.
Yummy! cuisinesolutions.com
Left: Sarah
Toland
Right: Micah
McLaurin