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Continental Airlines International Restaurant Week, New York, May 1-10, 2009

From NYC Blog Wined and Dined: New York City is the site of the Signature Dish Contest. It’s part of the Continental Airlines International Restaurant Week in New York City from May 1-10th and hosted by Tom Colicchio. Click here to watch Tom present an overview of the Signature Dish Contest. Continental Airlines has assembled 12 different NYC restaurants that represent 12 different countries around the world. Each of the 12 restaurants will create a signature dish and serve it to diners between May 1-1oth (see each participating restaurant’s signature dish after the jump). After trying one or more of the signature dishes at participating restaurants, diners are encouraged to then visit the Continental Airlines International Restaurant Week website to provide their feedback and ratings. Chef Colicchio will then take all of the ratings and let us know the top 3 signature dishes voted on by diners. Continental has actually landed some pretty big name restaurants — Allen & Delancey, Boqueria, Del Posto, Nobu, and Tabla, to name a few. Also, this Restaurant Week offers diners behind the scenes access to some of the restaurants. For example, diners at Delmonico’s will get a personal tour of the kitchen, diners at Del Posto will get a tour of the extensive wine cellar, and diners at Tabla will get a tour of Floyd Cardoz’s kitchen. Here’s a list of the participating restaurants, and their offers.

Alfama (Portugal) – Diners will experience an authentic 5-course meal, ending with a glass of port from Alfama’s extensive collection, included with the meal. They’ll also take home a box of Pasteis de nata, traditional Portuguese custard cakes.

Signature Dish: Lombo de Veado Assado — Pan-roasted loin of venison, potatoes au gratin, asparagus and truffles in a Madeira reduction

Allen & Delancey (United Kingdom) – After enjoying Chef Kyle Bailey’s 5-course meal and specially designed signature dish, guests will be able to recreate the experience with Chef’s signature dish recipe and a package of couscous.

Signature Dish: Diver Scallops — Pan-seared diver scallops, Israeli couscous, lemon confit, and cauliflower

Avra (Greece) – For a truly personalized experience, a manager will help design a menu for each reservation, providing insight into the menu and wine pairings. Guests will take home some Greek delicacies chosen by the Avra team.

Signature Dish: Avra Santorini Shrimp, scallops, and clams baked in tomato and herbs with kataifi filo and feta cheese

Boqueria (Spain) – While there, diners will get to know Chef Seamus Mullen as they enjoy his specially designed shared tasting menus - for lunch or dinner. Each diner will receive a complimentary bag of house-made candied Marcona almonds.

Signature Dish: Beicon de Cordero y Menestra de Verduras — House-made lamb bacon, “menestra” of spring vegetables, and mustard jus

China Grill (China) – Guests will enjoy an exclusive 5-course tasting menu created by Chef Jamie Knott, with a specially paired cocktail included in the meal. Each diner will also take home a box of delicious ginger and almond cookies.

Signature Dish: Lobster and Crab Stuffed Black Bass — Served with baby bok choy, tempura enoki mushrooms and ponzu sauce

Delmonico’s (United States) – After enjoying an exclusively designed menu featuring Delmonico’s most famous dishes, diners will take a personal tour of the restaurant, a National Historic Landmark, and take home a complimentary signed copy of the cookbook Dining at Delmonico’s.

Signature Dish: Lobster Newburg – A Delmonico’s original since 1876: lobster with creamy sauce a la Wenberg

Del Posto (Italy) – Diners will be invited to tour Del Posto’s extensive wine cellar and bring a taste of the restaurant home with a special gift bag filled with the chef’s favorite Italian delicacies.

Signature Dish: Veal Chop For Two — Grilled and slow-roasted medium temperature veal chop with a salad of grilled tongue, porcini mushrooms and watercress

L’Ecole (France) – Guests will begin the evening with a behind the scenes look at L’Ecole’s teaching kitchens. After, they’ll indulge in a unique dessert and cocktail featuring rare Grapefruit Thai Basil Tea, included with the meal. Diners will take home a sample of the exotic tea along with the recipe, to recreate the experience at home.

Signature Dish: Scallop and Sea Urchin Seared scallop and sea urchin with smoked potato cream and an apple curry vinaigrette

Maya (Mexico) – Chef Sandoval offers a uniquely designed 3-course Cinco de Mayo menu with special beverage pairings. Diners will be gifted with a complimentary signed copy of his cookbook Modern Mexican Flavors.

Signature Dish:  Pechuga Adobada Adobo — marinated grilled chicken breast, huitlacoche dumplings, warm pico de gallo and cilantro pesto

Nobu (Japan) – Nobu’s talented chefs will kick start the meal with a complimentary Chef’s Selection Amuse-Gueule. Diners will finish on a sweet note too, with a signature fruit sake or shochu, included with the meal.

Signature Dish: Black Cod with Miso – Broiled black cod marinated in miso, sake and mirin

Plataforma (Brazil) – Guests will go behind the scenes on a tour of the kitchen with one of Plataforma’s Master Carvers. Everyone at the table will be gifted a complimentary cairpirinha making kit to bring home a taste of this traditional Brazilian cocktail.

Signature Dish: Picanha — Top sirloin served on a skewer cooked to individual preference

Tabla (India) – Guests will be invited to take a personally guided tour of Tabla’s kitchen. After savoring an exclusively designed 4-course prix fixe menu with an optional wine pairing to match, they’ll take home one of Pastry Chef Melissa Walnock’s uniquely designed desserts, packaged along with the recipe.

Signature Dish: Halibut with Watermelon Curry Rice flaked halibut with fresh watermelon curry, watercress and lime

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