Home cooking in the USA
New Yorkers last week sampled the delights of mushy peas, black pudding and bubble and squeak at a dinner designed to boost awareness of British food.
Taking part in preparing the dinner were Michael Coaker, executive chef at the May Fair Inter-Continental, London, and David Dorricott, executive chef at the House of Commons, seen here putting their culinary talents together to prepare Scotch eggs.
Some 180 guests gathered at the Waldorf Astoria hotel for a five-course feast. Other chefs taking part were Murdo MacSween, chef-director of Boulter's Lock, Maidenhead; Claire Clark, head of pastry at Le Cordon Bleu Culinary Institute, London; Paul Gayler, executive chef at the Lanesborough, London; Bruce Sangster, executive chef at Lehman Bros, London, and Brian Turner, chef-patron of Turner's, London.
The event, sponsored by American Express, was the brainchild of the Earl of Bradford as president of the Master Chefs Association of Great Britain. For a behind-the-scenes report, see Caterer, 3 November.
