Past Events

The Drake Hotel: A Journey of Sensory Perception — Event Menu


Chef Gee Cuyugan
Hudson Valley Foie Gras
pickled turnip, caraway soil
brown butter pear
verjus gastrique
1989 Château Suduiraut Sauternes


Chef Herve Cuyeu
Vanilla Butter Poached Maine Lobster
celery root mousseline, apple matchstick
leek, osetra caviar, fennel
2009 Ken Forrester The FMC Chenin Blanc


Chef Mark Lagges
Cocoa Braised Veal Cheek
kale frisée salad
smoked rhubarb
parsnip parsley foam
1990 Château Gruaud-Larose, Saint-Julien


Chef Rene Luna
Venison Loin
sunchoke truffled crema
smoked maitake mushrooms
juniper pickled yellow beets, huckleberry gastrique
1988 Château Pichon Longueville Baron


Chef Christina Schubert
Bittersweet Chocolate Petit Gateaux
salted caramel crunch, bacon maple ice cream, candied grapefruit
1991 Graham’s Vintage Port

Chef Herve Cuyeu
Food Commentator

Manfred W. Raiser
Wine Commentator

Herve Cuyeu
Executive Chef

Ann O’Riordan
Director of Catering and Events

Damien McArdle
General Manager