“I want to cook on a couple of different levels so everyone leaves with a feeling of nostalgic experience. Everyone should have a dining experience with a distinct beginning and end.”
Chef James Corwell | Haddingtons
Haddingtons is one of the many top restaurants in Austin that are participating in the TRIBEZA Chef’s Table Series. Intimate multi-course dinners featuring dishes inspired by the summer season. Through the Chef’s Table Series you will have the opportunity to dine with your favorite chef in his restaurant, learning about his processes and inspirations, while enjoying a special meal he planned for the occasion.
|Grilled quail rissoto.|
Over a cup of delicious, warm broth, Chef Corwell told me about his inspirations for the Chef’s Table, how he started cooking, and why he is still cooking.
|Duck and foie gras meatballs.|
|Corn fritters and cured salmon.|
“The former executive chef at Le Foret, New Orleans” premier haute cuisine establishment, Chef Corwell was voted best new chef by New Orleans Magazine in 2010. Previously, he spent four years at the CIA at Greystone, one of Napa Valley’s top destination spots, where he worked as lead instructor and executive chef at Wine Spectator Greystone Restaurant.
Corwell was a national finalist in the prestigious Bocuse d’Or world cooking championship, a Chaine des Rotisseurs national winner, was honored by the Aspen Food and Wine Festival, and won both gold and silver medals on the national Culinary Olympics team.” [TRIBEZA website] All I have to say is, we are very lucky to have him in the Austin restaurant scene.
Someone of such prestigious culinary skill would make you wonder, what does he cook at home? “I actually don’t do much cooking. I love Whole Foods and the veggie wraps from Cafe Medici.”
|Broiled steak oysters.|