| The
Wilshire Grand Hotel, Los Angeles 1995-2003 - Executive Chef
Neuhold |
| Spiny
Rock Lobster Ravioli in Plum Wine Butter Sauce |
Ingredients
Makes 12 Pieces
1 Squid and 1 Egg Pasta Leaf
Filling: 8 once Rock Lobster,
1 small diced Shallot, 6 once diced Shitake Mushroom, 1 Teaspoon Soy
and Sesame Oil, little Ginger
Plum Wine Butter Sauce: 1 Cup each Chablis Wine and Plum Wine,
little Butter and 1 cup fresh cream, oregano leaves, salt and pepper
 |
Roll out Pasta Dough to 1/8 inch thick sheets. Place a
Spoon- full of Lobster filling at 3 inch intervals. Brush with Water.
Cover with opposite
 flavored Pasta
Leaf, press into shape (round or half moon) and cut into 3 inch
pieces. Cook in boiling Water for a bout 4 minutes - "al dente".
Sprinkle little Olive Oil over Cooked Ravioli, (don't stick together)
Set-aside on a warming platter.
Lobster Filling: Saute' Shallots, carrots and
Shitake Mushrooms, add Lobster Meat, season with Soy Sauce, Sesame
Oil, Fresh Ginger, Salt and Pepper. Chill well before using.
Plum Wine Butter Sauce: Saute' Shallots in
little Butter, add Cream, Oregano and reduce by half. Add Plum Wine
and Chablis, simmer for 2 minutes. Add Butter last - do not re-heat.
Beverage suggestion: Riesling,
Chardonnay Wine
Executive Chef Walter Neuhold
"Cook it and eat it." The Austrian-born Neuhold, 46, not only
presides over Wilshire Grand Hotel's Northern Italian restaurant, but
oversees three other eateries Downtown-the City Grill American
restaurant, Seoul Jung, and Kyoto, whose sushi has been hailed as some
of the city's finest. Impeccably turned out in chef whites-with nary a
spot or crumb in view-Neuhold explained how he rose from a three-year
apprenticeship at the Austrian ParkHotel in 1973 to cook virtually all
over the world. Drinking a Pellegrino, Neuhold recalls how he caught the
cooking bug. A Melting Pot Neuhold, who lives in Brea with his
wife and two young children, came to Los Angeles five and a half years
ago, after cooking in such disparate spots as Turkey's Hotel Kumbaba,
South Africa's Queen's Hotel and the Pluecker International, a catering
company in Asrah, Iraq. Though Neuhold may be soft-spoken, he is a
no-nonsense kind of guy who has cooked for Pope John II, Queen Elizabeth
and former President Ronald Reagan. Neuhold is one busy toque.
Neuhold returns time and again to his theme: Simple food well-prepared.
"We're not into trends," he says. "We cater to thousands of businessmen
here and it's what they want-food cooked as simply and freshly as
possible. We ask the waiters what people like. They're doors to our
customers. "Neuhold, who has created thousands of dishes over the years,
continues to experiment and "play with food. "When asked what the last
great meal he had was, Neuhold ponders a moment before answering: "You
must take into consideration the company, the lighting, the atmosphere,
the wine and the food. A great meal is a combination of everything and
your expectations are high or low depending on where you are going.
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