Our Test Kitchen has hosted many chefs over the years, and we have seen incredible food. Melissa Kelly once made amazing Ricotta ravioli; Bradley Ogden's lamb loin was spectacular; Eric Ripert took a break from fish with his grandmother's roast chicken; and countless of our own chefs have graced our stoves.
While with Laurent Tourondel a few months back, the LT of BLT Restaurants, I invited the famed chef to join me in the test kitchen. "Let's just cook lunch, we'll invite Mr Marriott and fire up the stoves" was my pitch, and he graciously and enthusiastically agreed.
No one is busier than Laurent these days, as is evident by his recent appearance as Top Judge on Top Chef, in addition to operating 6 concepts covering 16 great restaurants. Which concept did he choose to represent? None other than BLT Burger. The two outposts, New York and Las Vegas, offer innovative burgers, great sides, and amazing shakes. I blogged about my visit to the New York store earlier this year.
The menu for this day started with a few appetizers, some of which were just ideas Laurent was working on as ideas for BLT Steak and BLT Market. Beautiful Burratta cheese wrapped in prosciutto, Heirloom tomato salad, Ahi tuna and giant head on prawns grilled with a subtle light curry aioli. All great, all simple yet expertly crafted.
The main course was all burgers. Three were offered, from the BLT with balsamic onions and Great Hills blue cheese, to a turkey burger with great flavor. Laurent likes to have fun with food, like with the Campfire Milkshake. Who knew burnt marshmallows, ice cream, and milk could taste so good when poured from a blender!
A great day, a great lunch, and a great chef. Check out the Flicker site for more pictures of our day in the kitchen with Laurent.
What's on YOUR plate today?