Menu by Warhol Oct 2012

PRAXIS Conceptualized by Executive Chef Ross Warhol PRAXIS... Defined as the process by which a theory, lesson, or skill is enacted, practiced, embodied, or realized. Tonight's Praxis application..... "1884" A re-creation of an actual Athenaeum Hotel menu from 1884 recently gifted to the hotel by Jennifer Johnson of Johnson Estate Winery. Executive Chef Ross Warhol has recreated dishes from the menu and reinterpreted them with modern sensibilities and premium ingredients. Offering our guests an insight into the rich culinary history here at Chautauqua Institution, and an understanding of what ingredients and dishes were popular during the infancy of this special community based on the arts, education, religion and recreation. EXECUTIVE CHEF ROSS WARHOL BIO Ross began his career at the age of sixteen along side Chef Daniel Johenngen of Daniel's restaurant in Hamburg, NY. He is a graduate of both the Culinary Institute of America at Hyde Park and the Culinary Institute of America Greystone at St. Helena, California where he graduated at the top of his class receiving the Excellence in Baking and Pastry Award He was chosen to assist Chef Albert Adria at the World Pastry Forum during July of 2009 in Phoenix, Arizona and spent six months as a chef intern under the direction of Chef Ferran Adria from June. December 2010 at the world renowned elBulli in Roses Catalonia, Spain - an exclusive restaurant with a highly inventive take on modern cuisine. Warhol has also served under Chef Grant Achatz at Alinea in Chicago and studied under Chef Steven Durfee, former Head Pastry Chef at the French Laundry in Yountville, California. He also served under James Beard Award Nominee Chef Aaron London at the former Ubunto- Napa, California's foremost vegetarian restaurant where he studied the principles of biodynamic farming. Ross was voted Best Up and Coming Chef in Western NY 2011 by Buffalo Spree Magazine. He is an active member of the American Culinary Federation having recently presented on the practices of molecular gastronomy at the ACF Northeast Regional Conference in Niagara Falls. On June 20, 2012 he will compete along side numerous chefs from around the world in an Iron Chef style competition at the Hot & Spicy Food Festival in Toronto, Canada. On October 19, 2012 he will present dinner as a visiting chef at James Beard House in New York City.