Five emerging James Beard Foundation chefs headed to Waldorf Astoria properties in Edinburgh, Rome, Berlin, La Quinta and Shanghai, where they each collaborated with a Waldorf Master Chef to create a signature recipe they hoped would become the new 'Taste of Waldorf'.
Our clients, The Galvin Brothers, were joined by Maine chef Cara Stadler last November when they created a wonderful Venison Scotch Egg inspired by a trip to an estate in Angus - the film above follows their journey.
Last night, their dish was presented to a panel of esteemed culinary luminaries, including world-renowned chefs, editors and industry experts at the Waldorf Astoria New York.
Unfortunately, the Scotch Egg wasn't triumphant, but it was enjoyed by all guests on the night and may well be making an appearance on the menus at the Waldorf Astoria Edinburgh in the near future.
A 'Celery Risotto Alla Waldorf' from Heinz Beck of Waldorf Astoria Rome and JBF chef David Posey was crowned 'The Taste of Waldorf' and will be served at 29 Waldorf Astoria properties worldwide.