Since 1931, the Waldorf Astoria New York has been inventing dishes that rocket into classics on menus around the world: ggs Benedict, Waldorf salad, Thousand Island dressing, andâ€”of courseâ€”red velvet cake, whose heavenly decadence is so beloved that it will seemingly forever be a source of inspiration forÂ everything from cocktails to pancakes.
Lest any of these dishes fall out of food-trend favor, Waldorf Astoria Hotels and Resorts has teamed with the James Beard Foundation to seek out the next Taste of Waldorf Astoria. The program, which began in mid-October, has dispatched five James Beard semi-finalists to Waldorf Astoria properties to apprentice with their executive chefs and collaborate on a signature recipe. In early 2015, the pairs will meet in New York and present their creations to a panel of food-world leaders, and the winning dish will be featured at 29 Waldorf Astorias around the world. One can only hope thereâ€™s a new, edible cult classic in the making.
- October 18â€“23: Chris Kajioka, previously of Honoluluâ€™s Vintage Cave, travels to Berlin to collaborate with Pierre Gagnaire
- October 20â€“24: David Posey, former chef de cuisine at Chicagoâ€™s renowned Blackbird restaurant, travels to Rome to collaborate with Heinz Beck
- November 17â€“21: Cara Stadler, who ran Beijingâ€™s Gourmet Underground dining club before moving to Maine to open the successful Tao Yuan and dumpling house BaoBao, heads to Edinburgh to join forces with brothers Chris and Jeff Galvin
- November 18â€“23: Eduardo Ruiz, one of L.A.â€™s chefs du jour, jets to La Quinta to work with Master Chef Jimmy Schmidt
- November 30â€“December 7: Marjorie Meek Bradley, known for herÂ locavore haute-cuisine in Washington D.C., goes to Shanghai to collaborate with Master Chef Jan Van Dyke
For more information, visit Waldorf Astoria Hotels and Resorts.