I’m sure you’ve all been holding your breath to know whether or not “The Seven Species” won the competition! Well, here’s the update.
The second annual Taste of Waldorf competition (organized by the Waldorf Astoria group in partnership with James Beard Foundation) wrapped up this week in New York as chefs from Amsterdam, Beijing, Jerusalem, New Orleans and Orlando competed for the honour of adding to the hotel chain’s signature dishes.
A few weeks ago I offered my take on Jerusalem chef Itzik Barak’s dish, which spun on the seven sacred plant species of the bible. In the end, the competition went to Beijing chef Benoit Chargy and his partner JBF Rising Star Semi-Finalist Chef Erik Bruner-Yang for their dish entitled “Jing roll”. The plate presented comprised Wagyu beef wrapped in Chinese cabbage and served with a fried black mushroom, hoisin sauce and salted duck eggs.
Funnily enough, I made cabbage wraps this week as well, though it was before I knew about the competition winner. Watch this spot for my take on cabbage wraps (no mushrooms or salted duck eggs, though).
Jing roll dish will soon be featured on menus at 25 Waldorf Astoria hotels around the globe. For more information about the competition, contestants and winner, click here.