Last night, Chaya Brasserie kicked off a new guest-chef series with a dinner collaboration between its executive chef, Harutaka Kishi, and Top Chef-cum-Marcel’s Quantum Kitchen star Marcel Vigneron, with both chefs tuned into summer produce and Asian influences. Although there were a few daring dishes on hand, like a Thai lobster roll snaking along a protracted plate, simplicity and classic preparation won the night, with the more eccentric fare almost bland compared with the strengths of a miso-cured duck breast, a buttery olive-oil poached whitefish, and a nightcap of roasted peaches. The next event plans to feature cookbook author and vegan chef expert Ani Phyo cooking with Kishi, with the date still unannounced. In the meantime, check out our photos of everything the two chefs cooked last night at Chaya Brasserie.
New BFFs Kishi and Vigneron