Chef Ulrich Koberstein from The American Club Resort Hotel in Kohler is one of four chefs from the National Trust Historic Hotels of America that will collaborate on a dinner at New York's prestigious James Beard House on March 2.
With the theme of "History is Hot," each chef will contribute a course to the gourmet meal. Chef Koberstein will prepare an hors d'oeuvre of Wisconsin raclette cheese, dried fig and truffle pasty and the second course of roast chestnut and winter truffle soup, game bird and foie gras terrine, quail egg toast.
The dinner will be presented in the Greenwich Village townhouse where James Beard, a champion of American cuisine, once lived.
The other three participating chefs are Abigail Hutchinson, executive chef at the Jekyll Island Club Hotel in Jekyll Island, Ga., Jon Dornbusch, executive chef at the Omni Shoreham Hotel in Washington D.C. and Jean-Claude Perennou, executive pastry chef at The Waldorf Astoria in New York.
