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Vip Tours | 1
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| American
Dream Cuisine™ |
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| City
Tavern |
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| Philadelphia, USA |
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Extraordinary -
Merit
September - 2006 |
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5 Stars
& 4 Stripes
Cuisine & Service |
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The
Ultimate Award:
Seven Stars and
Stripes® |
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It seemed very much like what an 18th century
‘movie opening’ must have been like if there were such a thing.
Arriving at the City Tavern Restaurant with the 21st century mode of
transportation instead of horse and buggy provided the necessary perspective
that allowed us to fully experience the transition into the historical past.
People were milling around in ‘period’ costumes elaborately festooned
with frilled ascots and ornate coattails as well as tri-angular hats. An
eighteenth
century harp player provided the soothing background music while costumed
servers busied themselves with fabulous
pass-a-round
treats. This was an
event
like no other but at the same time it carried the distinctive imaginative
signature of proprietor
Sir
Walter Staib and his Director of Marketing & Projects Mr.
Paul
Bauer working hard to carry on the remarkable tradition of such a
celebrated place.
Chef/Proprietor Walter Staib received his formal training
in a Black Forest hotel in Germany that was frequented by many very high
profile clientele including the infamous Napoleon Bonaparte in the 1800’s.
This experience was probably where the foundation was laid for his incredible
love of his recreations at the long-standing City Tavern. Like in his native
Germany, Staib uses only the freshest ingredients on the menu, grown and
purchased locally from the surrounding orchards, gardens and farms. Through the
years Staib has established himself and his restaurant as a sort of city icon
through which it seems he has accumulated one award and accolade after another.
Among the most prestigious is the Chevalier de l’Ordre du Mérite
Agricole de la République Français and his appointment as
Culinary Ambassador to the City of Philadelphia. |
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| Simone and I were thrilled to
be in the company of such an electrifying personality but more importantly we
were seriously prepared to sample Chef Staib’s legendary cuisine. We were
informed that Chef Staib had recorded all his favorite recipes in a series of
‘Old World’ cookbooks referring to his family’s concoctions that
have been held in place for years as closely guarded secretes. Now for the
first time they have become available to the cuisine-loving public and sales
have been phenomenal, confirming Chef Staib’s place in a sort of
‘gastronomic hall of fame’. |
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| As we prepared now to begin our dinner marathon, it
was now time to go to work and at the behest of Chef Staib we were to be seated
at the Chef’s own table. To start with, a delightful flute of Mumm
Cordon Rouge, Cuvée Limitée, Brut Millésimé, Reims
1990 was presented to go with the amuse bouche of Smoked Salmon Frittata
with Osetra Caviar Garni. The delicate tulip-shaped glass reflected a
fabulous Champagne with a fine tight structure and lots of rich, nutty flavor,
which in fact added support to the restrained smoky salmon and the unique clean
crisp delicate nut-like flavor of the rarest of caviars. |
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| Our first appetizer came as Chicken Wrapped Prawns
with Saffron-Herb Cream and this in turn was paired with a gorgeous herbal
Gewurztraminer, Château St. Jean, Sonoma 2004, which also served
as the accompaniment for the second appetizer of Pan Seared Foie Gras with
Calvados-Apple Gastrique. Our impression and anticipation of greatness rose
with every morsel, as the lead-up to the main event seemed quite unique and
on-course. I recall thinking how much work must go into the fine preparations
and plate presentations in order to put all this together for a successful
culinary demonstration. Next up was the Carrot & Tapioca Soup, Champagne
Garni followed by an intermezzo of Madeira Granité.
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“Simone and I were thrilled to be in the company of such an
electrifying personality but more
importantly we were seriously prepared to
sample Chef Staib’s legendary cuisine” ~ TB |
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Our first entrée of
Paupiette of Brook Trout, Crabmeat Farci and Salmon Roe arrived with a
glass of Puligny-Montrachet, Dom Gérard Chavy et Fils, Côte
d’Or, 1998 featuring good acidity and spicy, peppery fruit. Simone was
presented with an entrée of Sweet Breads of Veal with Sautéed
Fennel along with a glass of Pinot Noir, Beringer, Napa Valley 2002.
Although not a fan of sweet breads, Simone informed me that their mild flavor
and velvety texture were pleasantly tasty especially along with a sip of the
seductive medium-bodied oaky California Pinot Noir. |
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| Our evening was almost complete as Chef Staib sent out
a plate of Triple Crème & Roquefort Cheese with Raisin Date Bread
paired with Zinfandel, Grigich Hills, Napa 2002. Chef Staib followed suit
with a dessert of Chocolate Soufflé Crème Anglaise and Vanilla
Ice Cream this time served with a wonderful bottle of Barton &
Guestier Sauternes, Bordeaux 1996. Under the careful guidance of Chef
Walter Staib, his team of Chef De Cuisine William Sederman and Chef
Pâtissier John Burkart proved their worth during this incredible
‘Dégustation Menu’ featuring the best that City Tavern has to
offer. |
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| Our Seven Stars and Stripes ‘hats are off’
in recognition of the skill and originality with which Chef Staib has once
again guided us through this fabulous dining experience. |
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American Dream Man, Sir
Walter Staib:
- Culinary Ambassador of the
City of Philadelphia and the Commonwealth of Pennsylvania
- Advisory Board of
Seven Stars and Stripes®
- Ambassador of the Culinary
Institute of America
- Trustee of the Culinary
Institute of America
- Board Member of the
Caribbean Culinary Federation
- Vice President of North
America, International Food & Beverage Forum
- International Advisory
Board, Hotels Magazine
- Les Amis d`Escoffier
Society, Inc.
- National Board Advisors,
lÒrdre Mondial de Gourmet
- American Express
Restaurant Advisory Board
- Founding President,
Society for the Advancement of Gastronomic Excellence
- Founding Member, The
Society for American Cuisine
- l`Union
Interprofessionnelle des Vins du Beaujolais
- International Gold &
Silver Plate Society
- Professional Member,
Foodservice Consultants Society International
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by
Thorsten & Simone Buehrmann
Editor: John
Lomitola
Editor-in-Chief: Ingrid Lemme |
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| © 2006 ~ Seven Stars and Stripes, Inc. |
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Vip Tours | 1
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