What Would Wolfgang Puck Make for an Ambassador?

June 23 2010 - 12:09 PM

Stolen from Politico:

WOLFGANG PUCK is in town from Beverly Hills to cook for YOUSEF AL
OTAIBA, ambassador from the United Arab Emirates, where more U.S. Navy
ships are ported than any other foreign country. The ambassador (who
was G’town classmates with Norah O’Donnell and knows the Morrells)
hosted 14 young Washingtonians for dinner and convo at his McLean home,
followed by Game 7 (and a life-size Kobe) on his 103-inch TV screen.
What Puck whipped up: 1) terrine of foie gras with toasted brioche,
seared foie gras with cherry chutney, and mousse on apricot tartlet
(Riesling, Hirtzberger, “Singerriedel,” Austria 2004); 2) seared wild
salmon with cucumber raita and sweet pea puree (Chardonnay, Littorai,
“Mays Canyon,” California 2006); 3) risotto with porcini mushrooms
(pinot noir, Clos De Tart, “Grand Cru,” Burgundy 1995); 4) veal
Milanese (Barolo, Oddero, Italy 2000); 5) slow braised Kobe short ribs
and grilled Kobe New York (cabernet sauvignon, Beaulieu Vineyard,
“Georges de Latour,” Napa 2001); 6) strawberry shortcake, chocolate
raspberry soufflé and peach cobbler (Grüner Veltliner Eiswein, Anton
Bauer, Austria).