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Thursday, June 15, 2017

Every Chinese-Italian fusion dish we ate at the 'Kyirisan Takeover' at Ravello

Posted By on Thu, Jun 15, 2017 at 2:03 PM

click to enlarge Chefs Tim Ma and Ryan Schelling
  • Chefs Tim Ma and Ryan Schelling
Washington, D.C. chef Tim Ma received a Bib Gourmand from the Michelin Guide for his Chinese-French fusion resto Kyirisan. Like the coveted Michelin star, the Bib Gourmand is bestowed on a restaurant by a Michelin inspector for being a good value.

On June 14, the "Kyirisan Takeover" went down at Ravello at the Four Seasons with Ma and Ravello executive sous chef Ryan Schelling devising a creative lineup of Chinese-Italian fusion. That's right...Chinese-Italian fusion.



Have a gander at the dishes:

click to enlarge Canapés (from L-R): Spring rolls (feuille de brick, yu choy tips, cured duck, hoisin) | tomato tartare (sesame, shiso, shallot) | beef cheeks (soy-braised, capicollo spiced), coconut risotto (scallop, creme fraiche, Thai basil ice cream)
  • Canapés (from L-R): Spring rolls (feuille de brick, yu choy tips, cured duck, hoisin) | tomato tartare (sesame, shiso, shallot) | beef cheeks (soy-braised, capicollo spiced), coconut risotto (scallop, creme fraiche, Thai basil ice cream)
click to enlarge Salted egg yolk ravioli with scallion and fermented black bean
  • Salted egg yolk ravioli with scallion and fermented black bean
click to enlarge Live scallop with black garlic, fish sauce, bagna cauda, radish
  • Live scallop with black garlic, fish sauce, bagna cauda, radish
click to enlarge Szechuan manzo (beef) with rapini, romanesco, lotus root, and rice noodle tagliatelle
  • Szechuan manzo (beef) with rapini, romanesco, lotus root, and rice noodle tagliatelle
click to enlarge Stuffed branzino with tofu, mushroom, cilantro, chili, muffaleta
  • Stuffed branzino with tofu, mushroom, cilantro, chili, muffaleta
click to enlarge Tian dolce (from L-R): Coconut tapioca pudding with limoncello-infused mango | basil-compressed watermelon with balsamic reduction | semolina wonton fritter stuffed with pineapple with passion fruit coulis | green tea cake with lemongrass-mascarpone cream
  • Tian dolce (from L-R): Coconut tapioca pudding with limoncello-infused mango | basil-compressed watermelon with balsamic reduction | semolina wonton fritter stuffed with pineapple with passion fruit coulis | green tea cake with lemongrass-mascarpone cream
click to enlarge Wines: Franciacorta Brut Satèn | 2012 Caparzo Brunello | 2015 Matteo Correggia  Roero Arneis
  • Wines: Franciacorta Brut Satèn | 2012 Caparzo Brunello | 2015 Matteo Correggia Roero Arneis

More Info:

Ravello at the Four Seasons Resort Orlando
10100 Dream Tree Blvd.
Orlando, FL 32836
(407) 313-7777

Kyirisan
1924 8th St NW
Washington, DC 20001
(202) 525-2383

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