P L A Y B I L L ®

The Culinary Institute of AmericaHyde Park, NY

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Enamel Sense of Urgency Sign. Size is 11” x 2 ½” x 3/8” . Colors are French Laundry blue color match + white as print color. Color swatches to be supplied.

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© COPYRIGHT 2010 LEVEL LLC., CALISTOGA, CA

A Note From ChefI am honored to be here with all of you and my team, many of whom are CIA alumni. It’s a privilege, and I thank you for the opportunity.

You often hear it said that restaurants are like theater, with a front of the house, a behind-the-scenes crew, a colorful cast of characters, a creative script.

In many ways, it’s a fitting metaphor. But today we thought we’d take it literally.We thought about doing a demonstration. But how many cooking demonstra-tions have you seen? Dozens? Hundreds? Thousands? The point is: lots. You’ve watched. You’ve learned. You have practiced and refined.

Rather than subject you to more of the same-old, we thought we’d try to show you something real and different. Something that you might have never seen before in a theatrical setting. And so, for our demonstration, we offer you a play.

Our goal in the culinary theater is to present to you an intimate look at service in one of our restaurants. It’s a performance that involves a great number of actors: in the kitchen, in the dining room, and beyond.

So many people are a part of our restaurants. Not only by the stove and at your tableside but in the nearby farms and fields. They are the fishermen, farmers, foragers and gardeners who provide us with their finest meats and produce and furnish us with the day’s freshest catch. What they all share is a commitment to excellence that shines through in the ingredients they bring to our kitchen: the building blocks of the food we serve and eat.

The name of the performance Sense of Urgency, comes from the wording on a small plaque that hangs under the kitchen clock throughout all of our restaurants. A sense of urgency. It’s something I ask my team to come to work with each day, and it goes beyond just making sure we are prepared and ready to serve. It's about speed, but it also means investing what we do with a sense of importance. Great cooking is the accumulation of countless tiny tasks. Taken in isolation, these tasks might seem minimal. But each and every one of them is vital to the whole. And performing them with urgency heightens their significance even more.

So with that, I offer you our demonstration. A performance that, we hope, will seem very true to life.

I remain in your service.

With Special Thanks To:

Dr. Tim Ryan, Sharon Matyas, Andrew Spadaro, Ed Bakter, Stephan Hengst, Jeff Levine, Hans Zimmer, Chris Storer, Andrew Wehde, Whitehouse Post, GNS Group, NMR, the staff & faculty of the CIA, Antonio Begonja, the TKRG team, the cast & crew, AND most of all, the students of the CIA

WHO’S WHO IN THE CAST

Kitchen CastChef/Owner...................................................................Thomas KellerPastry Chef.................................................................Sébastien RouxelExecutive Sous Chef/SAS ..............................................Rory HerrmannChef de Partie Saucier .......................................................Grant Achatz Chef de Partie Poissonnier............................................Jonathan Benno Chef de Partie Canapé..........................................................Eli KaimehChef de Partie Salade et Fromage..........................................Devin KnellChef de Partie Pâtisserie....................................................Elwyn BoylesCIA Extern................................................................Kwame Onwuachi

Dining Room CastMaitre d’ .........................................................................Larry NadeauSommelier..................................................................Michel CouvreuxCaptain................................................................................Greg RyanCaptain.............................................................................Alicia Boyes Kitchen Server.................................................................Daniel GorlasExpeditor....................................................................... Brian Schmid

Farmer/Purveyor CastDiane St. Clair of Animal FarmRick Bishop of Mountain Sweet Berry FarmAaron Keefer of The French Laundry GardenIngrid Bengis of Ingrid Bengis SeafoodAriane Daguin of D’ArtagnanKeith Martin of Purebred LambMateo Kehler of Jasper Hill FarmRick & Michael Mast of Mast Brothers Chocolate

Sense of UrgencyA One Act Play by Thomas Keller

Directed by Rory Herrmann

A night in a three Michelin—star restaurant preparing for a busy service, the kitchen is in full swing, with Chef Thomas Keller leading his brigade. We observe the process of execution and the importance of relationships between the pur-veyors, farmers and craftsmen of the products these chefs will use to serve their guests.

c h e f ’ s t a s t i n g m e n u | 1 3 M a y 2 0 1 3

PRIX F IXE 270 .00 | SERVICE INCLUDED

6 6 4 0 W A S H I N G T O N S T R E E T , Y O U N T V I L L E C A 9 4 5 9 9 7 0 7 . 9 4 4 . 2 3 8 0

“OYSTERS AND PEARLS”

“Sabayon” of Pearl Tapioca with Island Creek Oysters and White Sturgeon Caviar

SALAD OF R ICK B ISHOP ’S SP IGARELLO BROCCOLI New Crop Potatoes, Sweet Garlic “Bavarois,” Aerated Parmesan,

Niçoise Olives and Arugula

GULF COAST COBIA “PASTRAMI” Green Tomato “Mostarda,” Pickled Young Beets, Caraway Seed Wafer

and Thousand Island “Mousseline”

“PEAS AND CARROTS” Sweet Butter-Poached Maine Lobster, French Laundry Garden Carrots,

Sugar Snap Peas and Sweet Carrot Emulsion

PERIGORD TRUFFLE-CRUSTED CAL IFORNIA SQUAB Sautéed Moulard Duck Foie Gras, Poached Bing Cherries

and Harukei Turnips

“SELLE ET PO ITR INE” OF ELYS IAN F IELDS FARM LAMB 24 Hour Morel Mushroom “Conserva,” Sunchoke “Pudding”

and Wild Ramps

JASPER H ILL FARM’S “WILLOUGHBY” Royal Blenheim Apricots, Young Fennel Bulb, Griddled “Pain d’Épices,”

Crispy Green Almonds and Whipped Napa Wildflower Honey

KENDALL FARMS CRÈME FRA ÎCHE SHERBET Yountville Strawberries and Wild Pepper Shortbread

SALTED CARAMEL “GANACHE” AND POPCORN PURÉE with Mast Brothers Chocolate Ice Cream

MIGNARDISES

THE CREW

Thomas KellerChef/Owner, The French Laundry,CIA Board MemberThomas Keller is an American chef, restaurateur, and award-winning cookbook author. His accolades include consecutive “Best Chef” awards from the James Beard Foundation and “Chef of the Year” by the Culinary Institute of America. He is also the only American-born chef to hold multiple three star ratings by the Michelin Guide. In March 2011, he was inducted into the Legion of Honor as a Chevalier by French President Nicolas Sarkozy.

Director Rory Herrmann

Chef de CuisineBouchon

Producer Sarah Adler

Director of Communications

TKRG

Culinary Producer

Devin KnellChef de Cuisine

TKRG

Assoc. Producer Gerald

San JoseCommunications

Manager TKRG

Set DesignerAngela Johnson

Culinary LiaisonBouchon

Production Asst.

Kim SuzukaManager

Bouchon BakeryCIA Alumna

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MEET THE CAST

Grant AchatzChef/Owner

Alinea, Next & The AviaryCIA Alumnus

Jonathan BennoExecutive Chef

Lincoln RistoranteCIA Alumnus

Sébastien RouxelExecutive Pastry Chef

TKRG

Eli Kaimeh Chef de Cuisine

Per SeCIA Alumnus

INSPIRING CULINARY EXCELLENCE

BocusedOrUSAFoundation BocusedOrUSA

www.BocusedOrUSA.org

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MEET THE CAST

Elwyn BoylesPastry Chef of Fine Dining

TKRG

Kwame OnwuachiCIA Extern

Larry NadeauMaitre d’

The French Laundry

Michel CouvreuxHead Sommelier

Per Se

MEET THE CAST

Greg RyanMaitre d'

Per Se

alicia BoyesConcierge

Per SeCIA Alumna

Daniel GorlasKitchen Server

Per SeCIA Alumnus

Brian SchmidDining Room Expeditor

Per SeCIA Alumnus

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Signature constitutes approval of color, copy, layout, & die.

NAC NORTH AMERICAN COLOR, INC. DATE: DATE:

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MEET THE CAST

Diane St. ClairAnimal Farm

Rick BishopMountain Sweet Berry Farm

Aaron KeeferCulinary Gardener

The French Laundry CIA Alumnus

Ingrid Bengis Ingrid Bengis Seafood

Keith MartinPurebred Lamb

Mateo Kehler Jasper Hill Farm

Ariane DaguinD’Artagnan

Rick & Michael Mast Mast Brothers Chocolate

MEET THE CAST

INSIDE BACK COVER

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C O R E VA L U E S

The Thomas Keller Restaurant Group is more than a group of restaurants dedicated to quality food and exemplary service. We are a group of individuals committed

to the common goal of creating fond memories for our guests and ourselves, elevating the standards and expectations of the restaurant industry and developing a secure and ideal work environment.

To achieve these goals we must all work at them tirelessly, fearlessly and with

the following values deeply imbued in our core.

M O D E S T Y

Work toward achieving greatness, but maintain humility.

I N T E G R I T Y

Use your best judgment; perform your work selflessly, honestly and caringly.

R E S P E C T

Show respect for our peers, our supervisors our industry and our guests.

R E S P O N S I B I L I T Y

Recognize and embrace the responsibility we have to our peers, our supervisors, our critics, our industry and ourselves to uphold the success we have achieved.

AWA R E N E S S

Keep an open mind. Recognize innovation and realize inspiration, which will result in evolution and growth.

I N I T I AT I V E

Have the courage to take initiative and the conviction to follow through. Search for new ideas and means of improvement.

C O L L A B O R AT I O N

Work together to achieve results that are greater than those you can achieve alone.

C O N S I S T E N C Y

Maintain our standards of quality moment to moment, day to day, and year to year.

I M PA C T

Make a positive difference in the experience of our guests and those around us.

S U C C E S S

Create fond memories for our guests and each other.

T R U S T

The confidence that we are all looking out for each other’s best interests.

L E G A C Y

Establish a benefit to the guest, the restaurant or the company that outlives us.

The Culinary Institute

of America

salutes theThomas Keller

Restaurant Group

FOLLOW US ON @CIACulinary & @CHEF_KELLER

FOLLOW US ON /CIAChef & /CHEFTHOMASKELLER