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SIGNATURE CHEF INVITATIONAL

GRAND GALA RECEPTION
& 6 COURSE DINNER

RECEPTION PRESENTED BY Honest Weight Food Co-op

DINNER PRESENTED BY WNYT Newschannel 13

SATURDAY : JANUARY 19 : 2019
EMPIRE STATE PLAZA : RECEPTION: 6:00PM : DINNER: 7:00PM

A six course culinary masterpiece, the 10th Anniversary dinner will be prepared by the Festival Signature Chefs: Aj Jayapal, Brian Molino, Jaime Ortiz, Jim Rua, Marla Ortega, & Yono Purnomo – paired with premium wines selected and provided by Empire Merchants North.

2018 GRAND GALA MENU

WE ARE DELIGHTED TO WELCOME, AND WORK SIDE-BY-SIDE WITH OUR 2018 HONORARY CHEFS FROM INDONESIA
CHEF SISCA SOEWITOMO   |   CHEF HENRY ALEXIE BLOEM
CHEF NOVIA RIZKIHADIYANTI   |   CHEF GALIHK BASKORON


Indonesian Hors D’oeuvre Station
CHEF YONO PURNOMO & CHEF JIM RUA
Pangsit   |   Bakmi Goreng

BUTLER PASSED HORS D’OEUVRES   |   CHEF BRIAN MOLINO
Kroket Daging: Beef & Potato   |   Pergedel Jagung: Shrimp & Corn Tempura
Lumpia: Carrot, Scallion, Bean Sprout   |   Saté Ayam: Chicken with Peanut Sauce

AMUSE: PRE-SET ON TABLE   |   CHEF JOAN DEMBINSKI
Kue Lumpur

FIRST COURSE   |   CHEF MARLA ORTEGA
Kare’ikan: Shrimp, Snapper, & Shrimp over a Coconut Cake with Keffir Lime, Curry Cream, Parsnip en Frico, topped with a Mango Chutney
WINE PAIRING: SCHMITT COLLECTION RIESLING KABINET ESTATE   |   2015

SECOND COURSE   |   CHEF RIC ORLANDO
Shrimp Nasi Goreng Istemewa: Thin Omelet rolled & filled with fried rice. Ketjap Manis
WINE PAIRING: ROSENBLUM ZINFANDEL ROCKPILE RD VINEYARD   |   2013

THIRD COURSE   |   CHEF MARK D. GRAHAM
Opor Bebek: Duck braised in Coconut Milk, Candlenuts, Lemongrass and Coriander finished with Foie Gras
WINE PAIRING: WILLAMETTE ESTATE PINOT NOIR

ENTRÉE   |   CHEF JAIME ORTIZ
Rendang: Seared Beef Tenderloin, Oxtail Rendang, Crispy Lontong Rice Cake, Vegetable Saté
WINE PAIRING: PENFOLD’S MAX CAB/SHIRAZ

DESSERT   |   CHEF RACHEL MABB
Coconut Milk & Pandan Panna Cotta: Coconut Tuile, Candied Orange Zest, and Caramelized Banana
WINE PAIRING: MIA DOLCEA MOSCATO D’ASTI

VEGETARIAN GALA MENU

CHEF COURTNEY WITHEY
Vegetarian Gala Menu is provided only for guests with dietary restrictions.
WINE PAIRING: SAME FOR EACH COURSE AS LISTED ABOVE

AMUSE   |   CHEF JOAN DEMBINSKI

FIRST COURSE
Steamed Vegetable Dumpling, Lemongrass Riesling Broth, Crispy Garlic Chips

SECOND COURSE
Charred Bok Choy and Eggplant, Toasted Sesame Yogurt, Ginger Scallion Relish, Chile Garlic Aioli

THIRD COURSE
Potato Coconut Croquette, Tomato Chili Broth, Cilantro Raita, Root Vegetable and Garbanzo

FORTH COURSE
Sweet Soy Glazed Maitake Mushroom, Roasted Squash, Kale and Turnip, Black Lentils, Kare Sauce

FIFTH COURSE   |   CHEF RACHEL MABB

Certain vegetables subject to change based on availability.
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