{"product_id":"nyc-cheese-wine-week-kreuther-vongerichten-godard","title":"NYC Cheese and Wine Week - Kreuther, Vongerichten, Godard","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWHO: Gabriel Kreuther\u003c\/strong\u003e\u003cspan\u003e is chef-owner of his award-winning \u003ca href=\"https:\/\/www.gknyc.com\/\" rel=\"noopener\" target=\"_blank\"\u003e\u003cstrong\u003eeponymous restaurant\u003c\/strong\u003e\u003c\/a\u003e and \u003c\/span\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/www.gknyc.com\/\" rel=\"noopener\" target=\"_blank\"\u003eKreuther Handcrafted Chocolate\u003c\/a\u003e \u003c\/strong\u003eas well as the new \u003ca href=\"https:\/\/www.savernenyc.com\/\" rel=\"noopener\" target=\"_blank\"\u003e\u003cstrong\u003eSaverne\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eCédric Vongerichten\u003c\/strong\u003e\u003cspan\u003e is the executive chef and owner of NYC restaurants \u003c\/span\u003e\u003ca href=\"https:\/\/www.wayan-restaurants.com\/\" rel=\"noopener\" target=\"_blank\"\u003e\u003cstrong\u003eWayan\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e, a modern French-Indonesian restaurant and its sister restaurant, \u003c\/span\u003e\u003ca href=\"https:\/\/www.ma-de-nyc.com\/\" rel=\"noopener\" target=\"_blank\"\u003e\u003cstrong\u003eMa•dé\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e, an Indonesian restaurant specializing in Padang-style dining. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eClaude Godard\u003c\/strong\u003e\u003cspan\u003e has the distinction of being a member of the \u003ca href=\"https:\/\/maitrescuisiniersdefrance.com\/fr\/\" rel=\"noopener\" target=\"_blank\"\u003eMaîtres Cuisiniers de France\u003c\/a\u003e. He is the executive chef at \u003ca href=\"https:\/\/theunionclub.com\/\" rel=\"noopener\" target=\"_blank\"\u003e\u003cstrong\u003eThe Union Club\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eABOUT:\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eCelebrating NYC Cheese and Wine Week presented by Chefs Gabriel Kreuther, Cédric Vongerichten and Claude Godard.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDuring the first decade of his career, \u003c\/span\u003e\u003cstrong\u003eGabriel Kreuther\u003c\/strong\u003e\u003cspan\u003e created culinary delights at \u003c\/span\u003e\u003cem\u003eMichelin\u003c\/em\u003e\u003cspan\u003e-starred kitchens throughout Germany, France and Switzerland before bringing his talent stateside. He joined the team at La Caravelle, had a leadership role at Restaurant Jean-Georges Central Park before becoming the executive chef of the much-lauded Atelier in the Ritz-Carlton, and The Modern. A long-standing member and mentor for the prestigious Bocuse d'Or USA Culinary Council, Team USA placed Silver in 2015 and won Gold in 2017 of the World Competition. Kreuther was named one of \u003c\/span\u003e\u003cem\u003eFood \u0026amp; Wine'\u003c\/em\u003e\u003cspan\u003e\u003cem\u003es\u003c\/em\u003e Best New Chefs in 2003 and received the \u003c\/span\u003e\u003cspan\u003e\u003cem\u003eJames Beard Award \u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003efor Best Chef: New York City in 2009.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn June 2015, Chef Kreuther opened his eponymous restaurant fusing his classic French training and Alsatian heritage with his love of New York City. Just a few of the accolades include The AAA 5 Diamond Award, Best New Restaurant of the Year by the \u003c\/span\u003e\u003cspan\u003e\u003cem\u003eVillage Voice\u003c\/em\u003e,\u003c\/span\u003e\u003cspan\u003e 3 Stars from the\u003c\/span\u003e\u003cspan\u003e \u003cem\u003eNY Times\u003c\/em\u003e, \u003c\/span\u003e\u003cspan\u003eTwo \u003c\/span\u003e\u003cem\u003eMichelin\u003c\/em\u003e\u003cspan\u003e stars, \u003c\/span\u003e\u003cem\u003eForbes Travel Guide\u003c\/em\u003e\u003cspan\u003e Five-Star Award Winner, \u003c\/span\u003e\u003cspan\u003e\u003cem\u003eWine Spectator\u003c\/em\u003e \u003c\/span\u003e\u003cspan\u003e2022 Grand Award Winner, and most recently, he was named one of the \u003c\/span\u003e\u003cspan\u003e\u003cem\u003eNew York Times\u003c\/em\u003e' \u003c\/span\u003e\u003cspan\u003e100 Best Restaurants in New York City in 2023. The restaurant is a member of the prestigious Relais \u0026amp; Châteaux Association, as well as part of the highly selective Les Grandes Tables du Monde. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn the fall of 2016, Kreuther opened\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eKreuther Handcrafted Chocolate\u003c\/span\u003e\u003cspan\u003e, combining New York inspired flavors with French techniques, quality ingredients and craftsmanship along with beautiful packaging to create unique chocolates and pastries. The company was named the best luxury chocolate by \u003c\/span\u003e\u003cem\u003eEsquire\u003c\/em\u003e\u003cspan\u003e in 2023 and one of the best gourmet chocolates of 2023 by \u003cem\u003eSpruce Eats\u003c\/em\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eKreuther and business partner Eben Dorros recently embarked on their latest venture, Saverne in The Spiral in Hudson Yards, a \u003c\/span\u003e\u003cspan\u003eFrench restaurant offering guests brasserie-style cuisine reimagined through the lens of live-fire cooking. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOriginally born in Bangkok, Thailand, \u003c\/span\u003e\u003cstrong\u003eCédric Vongerichten\u003c\/strong\u003e\u003cspan\u003e moved to New York at a young age, where he spent his early years learning from his celebrated chef and father, Jean-Georges Vongerichten, in kitchens around New York City and the world. A graduate of the Culinary Institute of America, \u003cmeta charset=\"utf-8\"\u003eCédric was recognized by \u003cem\u003eZagat\u003c\/em\u003e as one of the top 30 chefs under 30 and has worked in some of the most celebrated kitchens in the world, recently recognized by The Best Chef Awards 2024 for his culinary skills. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAfter stints at Hong Kong’s Mandarin Oriental and El Bulli in Barcelona, he is now Chef de Cuisine at the renowned Perry St. in New York City. In 2018, he opened Vong Kitchen and Le Burger in Jakarta, Indonesia with his wife Ochi. In 2019, the duo opened Wayan, meaning “first born” in Balinese, followed by Ma•dé, meaning “second born,” in 2022. Wayan and Ma•dé are the couple’s first independent restaurants in downtown Manhattan, and Wayan was named one of \u003c\/span\u003e\u003cem\u003eEsquire’s\u003c\/em\u003e\u003cspan\u003e 2019 Best New Restaurants in America and is currently the only Indonesian restaurant in the \u003c\/span\u003e\u003cem\u003eMichelin Guide\u003c\/em\u003e\u003cspan\u003e in America. The couple later opened Wayan in Aspen, Colorado, and maintain a Hamptons Wayan residency.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eClaude Godard\u003c\/strong\u003e\u003cspan\u003e has worked with some of Paris’ most renowned chefs, including Alain Dutournier and Jean-Pierre Vigato, and in some of Paris’ most renowned restaurants, including Lasserre. In 2003, he joined Les Maîtres Cuisiniers de France, and in 2010 he opened up Jeanne \u0026amp; Gaston in New York (named “Best French Bistro” by \u003cem\u003eZagat\u003c\/em\u003e). He is president of Master Chefs of France, Inc, North American delegation, and the Executive Chef of the prestigious The Union Club.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWHAT:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eJoin three celebrated toques — Gabriel Kreuther, Cédric Vongerichten, and Claude Godard — for a special evening in honor of NYC Cheese and Wine Week, which kicks off at De Gustibus. Together, we’ll explore dishes that include a variety of exceptional cheeses — EntreMont Comté, Jarlsberg, and Rogue Creamery — paired with transcendent Beaujolais wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThroughout the evening, guests will sample outstanding fromages from renowned purveyors and discover perfect wine pairings. Each chef will demonstrate and prepare a signature dish highlighting one of the featured cheeses, showcasing the remarkable depth, character, and culinary possibilities that make cheese an enduring source of inspiration in the kitchen. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWHEN: \u003c\/strong\u003eMonday, Nov 9, 6:00 PM - 8:00 PM EST\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWHERE: \u003c\/strong\u003e\u003ca href=\"https:\/\/degustibusnyc.com\/pages\/contact-us\" rel=\"noopener\" target=\"_blank\"\u003eDe Gustibus Culinary Studio\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"De Gustibus Culinary Studio","offers":[{"title":"In Person","offer_id":49719967940858,"sku":"2786517","price":175.0,"currency_code":"USD","in_stock":true},{"title":"Virtual Only","offer_id":49719967973626,"sku":"2786518","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0503\/4537\/7975\/files\/CheeseandWineWeekCard.jpg?v=1784404337","url":"https:\/\/degustibusnyc.com\/products\/nyc-cheese-wine-week-kreuther-vongerichten-godard","provider":"De Gustibus Culinary Studio","version":"1.0","type":"link"}