VENUE:
10 Arts Bistro & Lounge
by Eric Ripert
10 Avenue of the Arts
Philadelphia, PA 19102
215-523-8273


DATE:
October 5, 2011


Time:
6:00 PM

Adam Sobel's culinary curiosity began at the tender age of five when he began cooking with his grandmother. He was barely tall enough to reach the counters, but that didn't stop him from helping to roll out classic Italian-American dishes such as gnocchi, meatballs and stuffed peppers.

As he grew older, food continued to play a huge role in Sobel's life, and he began his formal culinary training as a 15-year-old high school student at the Votech School for Culinary Arts in Long Island, New York. He later worked under certified master chef John Johnstone before leaving to hone his skills at the Culinary Institute of America in Hyde Park, NY.

Soon after his graduation from culinary school, Las Vegas came calling. Sobel recognized the opportunity to make an impact on the food scene and moved to the West Coast to be part of renowned chef Bradley Ogden's opening team at Ogden's eponymous restaurant in Caesar's Palace. During his tenure there, the restaurant won the 2004 James Beard award for best new restaurant in the country and received Mobil four stars.

He also worked as Chef de Cuisine at Restaurant Guy Savoy, located in Caesar's Palace. During his tenure at Restaurant Guy Savoy, the restaurant won two Michelin stars and was listed as one of the top new restaurants of 2006 by Esquire and Travel + Leisure.

Sobel most recently served as Executive Chef at sustainable seafood advocate and award-winning chef Rick Moonen's RM Seafood at Mandalay Bay Resort and Casino in Las Vegas.

At BOURBON STEAK, Sobel intends to uphold the restaurant's philosophy of using the freshest local produce and will continue to tend to the restaurant's 500-square foot vegetable and herb garden. "One of the most exciting things for me is having that resource and I look forward to learning how to nurture it and getting the most out of it," says Sobel.

Vibrant flavors and lighter dishes incorporating more vegetables will be part of Sobel's new menu at BOURBON STEAK, which will reflect his evolving culinary style and current inspirations.

Sobel also plans on expanding the concepts introduced by Chefs David Varley and Michael Mina by developing strong relationships with local farmers, showcasing sustainable ingredients and upholding the high standards of service and cuisine for which the restaurant is now known.

GUEST CELEBRITY CHEF Eli Kirshtein
RESTAURANT

"Top Chef 6: Las Vegas" was born in Atlanta and trained in classic French and modern American cuisines. Eli Kirshtein follows a simple cooking philosophy of using the best ingredients in the most fitting techniques. While previously training and working in several restaurants with varying styles, Chef Eli Kirshtein has cultivated his own unique cooking technique. Chef Eli says his favorite thing to make is "anything with good friends and some heart put into it."

GUEST CELEBRITY CHEF Michael Ginor
co-founder, co-owner, and President of Hudson Valley Foie Gras and New York State Foie Gras

Michael Aeyal Ginor is co-founder, co-owner, and President of Hudson Valley Foie Gras and New York State Foie Gras, the most comprehensive Foie Gras producer in the world. Michael, with his partner Izzy Yanay, modernized the ancient delicacy known to Pharos and kings by utilizing the hi-tech and scientifically advanced production techniques of the twentieth century. No longer defined by individual farming efforts, and given to a chancy game of guess and hope, production is now a unified, controlled and consistent operation based on nature, nurturing, and computer technology. It is a closed, independent production system where the duck and the egg are bred and processed, where both come first…

Michael was born in Seattle, Washington, in 1963. He is a graduate of Brandeis University and holds an MBA from New York University. After four years on Wall Street as a Senior Vice-President with David Lerner Associates (at 23, the youngest in the history of the firm), he decided to take a revolutionary step: having been born to Israeli expatriates living in America, in 1988 Michael chose to join the Israeli Defense Forces. He served as a Captain in the Gaza Strip, as a patrol commander and as the Israeli Defense Forces spokesman. It was in Israel that Michael discovered the potential of modern-age Foie Gras processing and the possibilities of total and comprehensive production. Michael aggressively pursued his dream by establishing what is today the major Foie Gras producer in the world. By 1998, the company distributed its moulard duck products through a network of 75 domestic distributors extending throughout the United States, and beyond to Argentina, Canada, Hong Kong, Japan, Singapore and Venezuela. Hudson Valley Foie Gras has received the 1993 Gold Merit Award from Chefs in America and the 1996 Award for Excellence from The James Beard Foundation. In 1996, Hudson Valley received the Five Star Diamond Award from the American Academy of Hospitality Sciences and the 1998 Award of Excellence from the American Tasting Institute. Michael has served as Honorary Event Chairman for the Spinazzola Foundation and the Cystic Fibrosis Fund. In May 1996, Michael received the first Olive Branch Award from the Jewish National Fund for humanitarian and professional achievements. He was honored with the 1997 Angel Award from The James Beard Foundation for dedication, contribution and foresight and in 1998, Michael received the American Master Taster Award from the American Tasting Institute. Both Michael and Izzy Yanay were inducted into the James Beard Foundation 2001 Who's Who of Food and Beverage.

While Hudson Valley Foie Gras is the bedrock of Michael's pursuits, since 1990, Michael has dedicated his time to the many facets of the culinary world, including product development, creating and organizing gourmet and charitable events, workshops and demonstrations. All is geared to the enhancement of good taste, good deeds and good cheer. Thus, Hudson Valley Foie Gras is committed to and is associated with: The James Beard Foundation, where Michael serves as a member of the National advisory Board, The Culinary Institute of America, New England Culinary Institute, Meals on Wheels, Share Our Strength, The Robert Mondavi Master Chefs Program, The Television Food Network, The Masters of Food and Wine, Taste of the Hudson Valley Festival, the Zurich Food & Wine Festival; among numerous others.

In addition to Michael's commitment to Hudson Valley, he is also part of Culinary Brainwaves. As the founder, Michael plays the part of a consultant to the gourmet food industry. He is currently working with Rio Suite Hotel & Casino, Las Vegas; Hyatt International; The Regent Group; The Four Seasons Group; Shangri-La Sheraton International; Inter-Continental and the Disney Corporation. In 1994, he inaugurated the Food and Wine Festivals for Club-Med International.

Moreover, Michael organizes culinary events and festivals worldwide. By bringing together celebrated American chefs and local chefs, Michael helps to create an intercultural culinary exchange program which introduces American concepts and ideas to world markets. Recently, such events have been organized in Argentina, Canada, Chile, Great Britain, Finland, Hong Kong, Israel, Mexico, Russia, Singapore, and Thailand, just to name a few!

When not traipsing around the world, cooking up a storm, or just spreading the foie gras gospel, Michael finds time to contribute food articles to such stellar publications as Food Arts Magazine; The James Beard Magazine; Art Culinaire; Seattle's Coffee & Cuisine; Singapore's Cuisine Scene and Great Britain's Great Hospitality. He has completed his first cookbook, the internationally acclaimed Foie Gras…A Passion, published in September, 1999. The 300-page comprehensive reference book accompanied by 84 recipes from renowned chefs worldwide received the prestigious 1999 Prix la Mazille for best international cookbook of the year from the International Cookbook Revue in Versailles. Chef Michael's restaurants include Tel Aviv which opened in 2006 and Lola which opened in 2009.

Michael's culinary involvement has also forayed into the retail gift market. Michael is no stranger to leaving an imprint, in this case through his Culinary Brainstorms, a company which conceives, produces and markets chefs' signature creations. Michael resides in Great Neck, New York, with his wife Laurie and their three children.

GUEST CELEBRITY CHEF Scott Drewno
RESTAURANT Wolfgang Puck's The Source, Washington DC

At the recent media reception to announce chef and restaurant finalists in this year's Restaurant Association of Metropolitan Washington awards, journalists and members of the hospitality business were treated to little tastes of the finalists' cuisines. There was a scrum around the table of one of them, Scott Drewno of The Source by Wolfgang Puck. World had circulated among local gourmands shortly after the restaurant's opening last October in the Newseum building in Penn Quarter about one of his signature appetizers, a two-bite, fine filigree ginger-snap cone studded with black sesame seeds and filled with beads of tuna tartar under a tousled toupee of shaved bonito. And there it was, on his table.

It's not been easy to find the kind of high-end Asian-American cooking common to New York and California here in Washington. But it looks like The Source might change that. Drewno comes to it as executive chef with an extensive background in this exhilarating cuisine. He's learned alongside the best of its practitioners. He began as a line cook at Chinois, Wolfgang Puck's Las Vegas restaurant that applies French technique to Asian ingredients, and was quickly promoted to executive sous chef at Spago, the celebrity spot on Sunset Strip, with its more contemporary international food focus.

Yet Drewno had no originally planned to become a chef. He fully intended once he graduated from high school to pursue a career in the criminal justic system. Once he'd started on his studies, though, it didn't take him long to see he'd made the wrong choice. "I knew it was foolish to continue to pursue this. I decided to do what I wanted to do."

Which was cook. He had loved being in the kitchen at home and had cooked all the way through grade school from the time when he could only reach the knees of his grandmothers. Along with his mother he says they were both exceptional cooks. His father's parents were Polish. "We had big family gatherings, big Polish feasts with pies and galumpki and kapusta." He learned from both sides of the family, big on canning fresh produce for the leaner months, to respect seasonal produce. "You find a value in fresh products. There's such a big difference in a tomato from a summer plant and a winter-grown one. And that first ripe melon from the farm stand! You appreciate that, you look back at it as a significant moment."

He gave up his studies and spent a couple of years honing his skills at various restaurants as a line cook - "A couple of Italian restaurants, a Ruth's Chris Steak House." In 1998 he landed the job at Chinois and knew right away how lucky he was. "Seeing other restaurants, I realized I was in the right place at the right time with the right mentor." He means David Robins. "He needed some people at that time and he invested time in me." Drewno speaks equally appreciatively of Lee Hefter, Spago's executive chef.

But in 2001, his wife Allison Maggart who was a graduate of Cornell University School of Hotel Administration, decided to go into spychology and got a place to do a Masters in New York. "She was my high school sweetheart. It's coming up to our eighteenth anniversary since we started dating." Drewno, who had grown up in New York's Finger Lakes wine region had always wanted to be closer to home. So he packed up and followed the woman he calls "a great source of strength who is also fascinated by food and wine" to NewYork. He discovered it was a move that benefited his career. "If you're young and you haven't worked in New TYork you don't get a lot of respect," he explains.

Working under Jean-Georges Vongerichten at Vong Drewno developed even further the Asian side of his cooking experience. He followed with a move as executive sous chef to Ruby Foo's, where Steve Hanson was wooing the crowds on Broadway with his take on dim sum, noodles and other Pan-Asian favorites. Within four months he was promoted to executive chef and there he stayed until Wolfgang Puck offered him the chance to open The Source, Puck's first restaurant in Washington. Drewno went back into the fold and while construction work was going on to turn tow floors of the space at the new Newseum building on Pennsylvania Ave into the restaurant, Drewno cooked at several Puck locations across the U.S., including the flagship Spago in Beverly Hills and worked on developing the menu for The Source's fine dining room on the second floor. The first floor serves small plates and Puck pizzas to the cocktail crowd.

GUEST CELEBRITY CHEF Victor Albisu
RESTAURANT BLT Steak

With quiet consistency and explosive energy, award-winning Executive Chef, Victor Albisu, leads the kitchen at BLT Steak in the nation's capital. Since December 2007, Chef Albisu has aimed to alter the status quo in the District and re-imagine the American steakhouse. And he is on the right track: Washingtonian magazine honored BLT Steak with a three-star review in February 2009 and continues to herald top honors. Graduating from the prestigious Le Cordon Bleu School in Paris in 2001, where he received his basic, intermediate and superior diplomas in Cuisine, Pastry and Wine, Chef Albisu taps into the French roots of BLT Restaurant Group while adding a dash of spice lent by his Cuban and Peruvian family.

From early on, Chef Victor Albisu knew the impact of an exquisite meal. As a young child, his grandfather once cooked him an expertly prepared salmon, so good he ate the foil it was wrapped in. Before the meal began, his grandfather said to him, "You'll never forget this salmon." And he never has. It was at that moment he understood the true meaning of a memorable dining experience. Combining family history with world-renowned training has become the mark of this talented chef.

Albisu has cooked in a professional kitchen since the age of seven and was training as a butcher by his 12th birthday. Following generations before him, Albisu developed a love (cultivated by his family) for the culinary arts. His culinary journey has led him to such prestigious establishments as Michelin three-star restaurant L'Arpege in Paris as well as Marcel's and Ceiba, both located in downtown Washington, DC. His passion and dedication to the industry serve as fodder for greatness in his kitchen.

A true Washingtonian, Chef Albisu uniquely combines extensive knowledge of the tastes and bounty of the District with a sophisticated appreciation of his rich Cuban and Peruvian heritage and his extensive global travels. Specifically, his immersion in the distinctive meat culture of South America educated this young chef to the varied and honored art of the butcher; an invaluable skill he brings to this bistro steakhouse.

His dedication to informing and teaching guests ingredient-based cooking has made his cooking demonstration classes a top demand amongst foodies. Launched in 2009, Albisu hosts six classes annually at the restaurant, each one themed: Pork Degustation, Carne Asado Cooking, All Marinades and Grass-Fed Cooking, to name a few. Hosted both indoors and on the patio, the class is a demonstration of both indoor cooking and when in season, grilling.

Honored as a Rising Culinary Star for both his culinary position and dedication to the cause, Albisu went on to be a part of the White House and First Lady's "Let's Move" initiative, to end childhood hunger and improve food quality in schools across the United States. Alongside colleagues and long time friend, Assistant White House Chef Sam Kass, Albisu helped be a part of history by pledging dedication to a school in Virginia that he would personally assist throughout the school year.

GUEST CELEBRITY CHEF Akiko Moorman
2nd St Festival

Born in Juneau, Alaska, Akiko Moorman is a chef, restaurant consultant, food stylist, and planner of kick-ass food events. She's worked at Manhattan restaurants like Momofuku and Freemans, food styled for Seasons 1 &: 2 of IFC's Dinner with the Band and appeared on the Cooking Channel's Foodography with Mo Rocca. She is also the co-founder of Hapa Kitchen, a pop-up restaurant and supper club that explores multiracialism via food. She enjoys serving dinners on farms, at museums and on rooftops, retrofitting all kinds of Home Depot products into smokers, and cooking whole animals on a spit. A long time New Yorker, Akiko moved to Philadelphia in 2010 to be the chef de cuisine at Speck; she's currently consulting for three restaurants, as well as running Philly's annual 2nd St Festival.

GUEST CELEBRITY CHEF David Katz
RESTAURANT Mémé, Philadelphia

For some chefs, living is the best training. Just ask David Katz, chef /owner of Philadelphia's Mémé Restaurant. Katz grew up in a Moroccan Jewish family, whose table overflowed with wonderful food and whose home was warmed by the spirit of hospitality. But good eating became an important part of his life even outside the house. At 11, he spent his summers accompanying his mother to work at Menz, a restaurant in Cape May County, NJ.

The restaurant's executive chef noticed the boy's burgeoning curiosity, so he taught young David how to shuck clams, peel shrimp, and bread fish. By 13, David was washing dishes. By 14, he was a line cook. He stayed at Menz until he was 17. On his journey toward becoming a chef, Katz learned to put money in his pocket and passion in his soul by seeking out great places to cook under mentors that inspired. In Squaw Valley, California, David cooked at Plumpjack under the tutelage of Chef Joe Lakavage. Then it was back to Philadelphia, just in time to launch Salt, a short-lived but highly acclaimed hotspot run by Chef Vernon Moralis.

There were a few more stops along the way, including a stint at Pollo Rosso under the inspired Chef Corbin Evans before he was lured to helm the launch of M in Philadelphia's Morris House Hotel. That's where he was finally recognized by Philadelphia Inquirer Restaurant Critic Craig Laban, "Katz's approach is minimalist but very effective. He presents a New American menu that changes with the seasons. The flavors aren't overly exotic. The compositions aren't contrived. But Katz's food shows the value of focus, distilling a pair of good ideas on each plate into vivid flavors that put the spotlight on good ingredients".

On September 29th, David opened Mémé(pronounced MAY-may), a casual restaurant, located at 22nd and Spruce Streets in Philadelphia. Named for his grandmother, the restaurant will allow him to welcome his guests the way his family welcomed theirs. Intimate and warm, with just 40 seats, David wants Mémé to offer the warmth and personality you might feel dining in his home. This seems appropriate, since David, his wife Catherine, and their son Ezra will be living in the neighborhood.

GUEST CELEBRITY CHEF Jeff Michaud
RESTAURANT Osteria, Philadelphia

The Executive chef/owner of Osteria Restaurant and Amis Restaurant, began his cooking career at the age of 13 in a pizza shop in New Hampshire, where he was raised.  Inspired by the cooking and beautiful wedding cakes made by his grandmother Jeff attended the Culinary Institute of America and graduated in 1998.  

Upon graduation, Jeff moved to Aspen, Co to join the kitchen staff at the Caribou Club, where he worked his way up to Executive Sous Chef.  After he completed his tenure in Aspen, Jeff moved to Philadelphia to work for critically acclaimed Chef Marc Vetri at Ristorante Vetri as the Sous Chef.  Discovering his love for Italian cooking in Marc's kitchen, Jeff decided to further hone his skills by moving to Bergamo, Lombardia, Italy.

His first stop was working at a family owned butcher shop, Mangilli, in the province to refine his skills in meat fabrication, sausage, and salame making. Over the next three years Jeff worked his way through the top restaurants of Bergamo including Michelin starred Frosio and La Lucanda as well as La Brugheria, Ristorante Loro, Ol Fa Pasticceria.  His travel through Bergamo culminated with the position of Executive Chef at Locanda del Biancospino a small Inn in the foothills of the Alps.  After serving as the opening chef, Jeff returned to the states and took several chef's positions throughout New England before returning to Philadelphia and rejoining the Vetri team to open Osteria, which, at just 5 months old, has already been named "Best New Restaurant" by Philadelphia magazine.

Amis Restaurant opened in January 2010 with partners Jeff Michaud, Marc Vetri and Jeff Benjamin. Amis is a Roman style Trattoria and just after 3 months of being opened it received 3 bells from the Philadelphia Inquirer. In May of 2010 Jeff won the James Beard Award for Best Mid-Atlantic Chef.

CELEBRITY HOST PASTRY CHEF Monica Glass
RESTAURANT 10 Arts Bistro & Lounge by Eric Ripert

From her childhood in West Chester, Pa, to her college career at Penn State University, Monica Glass has always enjoyed playing with sugar. Wanting to improve her culinary skills, she found herself working for Deborah Racicot, executive pastry chef at Gotham Bar and Grill. Her aspirations to always learn from the best led Monica next to Le Bernardin, where she continued to develop and refine her skills under executive pastry chef Michael Laiskonis. Monica also pursues freelance food writing and is the Gilded Fork's official Pastry Princess. At 10 Arts, Monica's desserts are creative yet approachable; modern takes on traditional pastry dishes. From homemade ice creams, like her Tastykake flavor that tops the chocolate peanut confection on the restaurant's menu, to her light-as-air warm beignets, her dishes make it as important as ever to save room for dessert. After all, as is Monica's philosophy, "a day without love, laughter or dessert is a day wasted."

HOST CELEBRITY CHEF Jennifer Carroll
RESTAURANT 10 Arts Bistro & Lounge by Eric Ripert

Jennifer Carroll is the celebrated chef de cuisine of the award winning 10 Arts Bistro & Lounge by Eric Ripert in Philadelphia, Pa. Carroll is also well-known for starring on Bravo's Emmy and James Beard Award winning television show Top Chef. She was a finalist and fan favorite on the sixth season of the popular series.

Born and raised in the Somerton section of Northeast Philadelphia, Carroll's notion of meals consisted of protein, starch and canned vegatables. "My Dad was a steak and potatoes guy," said Carroll. "My Mom took cooking classes and read about cuisine, but my Dad would have none of it. So our meals were pretty basic."

Carroll's passion for restaurant work, service and the art of cooking led her to attend Philadelphia's Restaurant School. Upon graduation, Carroll worked at Derek Davis' Sonoma and Arroyo Grill, as well as Neil Stein's Avenue B, under Chef Patrick Feury. She also spent time in San Francisco, where she was sous chef at Julia and Cafe Kati. Carroll's aspiration to work in a classic European kitchen led to her role as sous chef at Eric Ripert's prestigious Le Bernardin in New York City.

When 10 Arts Bistro and Lounge opened in May 2008, inside the Ritz-Carlton, Philadelphia, Carroll was personally selected by Ripert to lead the kitchen. Carroll brings a wealth of experience to her position, where she combines her knowledge of West Coast cuisine, international fare and classic European fine dining. Her work in a three star Michelin-rated restaurant has allowed her to grow into a well-rounded culinary professional with an impressive command of simple, high quaility flavors prepared with pristine ingredients.

At 10 Arts Bistro and Lounge, Carroll creates menus of modern American cuisine with an emphasis on local ingredients. The restaurant is a AAA Four-diamond award winner, and in 2009, was bestowed the Event of the Year award from the Philadelphia chapter of La Chaine des Rotisseur, the oldest gastronomic association in the world.

Carroll also contributes her culinary talents to many charitable causes, including Philabundance, Alex's Lemonade Stand and Slow Food USA. She is the winner of the 2009 Dish It Up! cook-off for Women Against Abuse and is the Chef Chair for Share our Strength's 2010 Taste of the Nation in Philadelphia.

"To be in my 'city' is so great, especially being close to my friends and family," says Carroll. "The city and its restaurant scene have evolved in a positive way over the last decade, and I'm thrilled to be a part of it as the chef of 10 Arts Bistro and Lounge.

HEAD BARTENDER / BAR MANAGER Phoebe Esmon
RESTAURANT The Farmer's Cabinet, Philadelphia

GUEST CELEBRITY MIXOLOGIST Katie Loeb
RESTAURANT Oyster House, Philadelphia

Katie Loeb is a sommelier, creator of craft cocktails and author of numerous articles and cocktail recipes which have been published in Bon Apetít, the Los Angeles Times, Imbibe, Philadelphia Magazine, Inside and Food & Wine Magazine cocktail books. She is currently writing her own cocktail book focusing on fresh home made ingredients which will be published by Quarry Books in Spring 2012. She has been a consultant for numerous restaurant groups and spirit brands.

GUEST CELEBRITY MIXOLOGIST Cristina Tessaro
RESTAURANT London Grill, Philadelphia

Pittsburg native, Cristina Tessaro is a restaurant brat -- after a childhood spent running around her parents' famed neighborhood establishment, Tessaro's, she went on to major in art history at Goucher College, but she never stopped pursuing the culinary arts . Her creativity and passion led her to her to the London Grill where she has been whizzing around the dining room and bar since 2005, spreading her enthusiasm for great food paired with craft beer, fine wines, and artfully constructed cocktails. Cristina has streamlined her lifetime of experience into creating cutting-edge beverage menus for Philadelphia's beloved institution -- the London Grill.

HOST CELEBRITY MIXOLOGIST Ryan Reigel
RESTAURANT 10 Arts Bistro and Lounge, Philadelphia

Ryan Reigel is a 17 year veteran to Eastern Pennsylvania's restaurant scene, working in culinary, management and mixology roles in a wide variety of restaurants both refined and high volume. He spent three years in the wine and spirits industry, creating cutting edge cocktail lists and hosting events in the Philadelphia area's most prestigious bars and restaurants. There, he expanded his knowledge of wines and spirits through various training classes and tastings. Although has developed an advanced palate and embraced a love of whiskeys and absinthes, he admits that wines will always be what needs to be most frequently tasted. Reigel joined the 10 Arts staff in 2010, developing the Perfect Ten cocktail list and working on a diverse wine menu featured in Wine Spectator's Best Restaurants for Wine Lovers. This list has received the Award of Excellence two years running.

HOST CELEBRITY MIXOLOGIST John Connor
RESTAURANT 10 Arts Bistro and Lounge, Philadelphia

John Connor, born in Atlantic City, has worked at various high end restaurants, night clubs, and hotels up and down the east coast. Currently bartender at the Ritz Carlton Philadelphia.

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