William Bradley Celebrates Becoming Our New Culinary Master

  • Photo by Cordero Studios.
    Chef William Bradley in the kitchen. Photo by Cordero Studios.
  • Photo by Cordero Studios.
    Chef William Bradley in the kitchen. Photo by Cordero Studios.
  • Photo by Cordero Studios.
    Chef William Bradley in the kitchen. Photo by Cordero Studios.
  • Photo by Cordero Studios
    From left: David Arnold, Senior Vice President., Group Publisher of Robb Report; chef Thomas Keller; chef William Bradley Photo by Cordero Studios
  • Photo by Cordero Studios
    Chef Thomas Keller Photo by Cordero Studios
  • Photo by Cordero Studios
    From left: David Arnold, Senior Vice President, Group Publisher of Robb Report; Thomas J.W. Voss, President of Grand Del Mar; chef Thomas Keller; Marguarite Clark of Marguarite Clark Public Relations; Brett Anderson, Senior Vice President/Editor in Chief of Robb Report; chef William Bradley; William J. Curtis, Chairman & Chief Executive Officer of Robb Report. Photo by Cordero Studios
  • Photo by Cordero Studios
    From left: David Arnold, Senior Vice President, Group Publisher of Robb Report; chef Thomas Keller; chef William Bradley. Photo by Cordero Studios
  • Photo by Cordero Studios
    Private dining room at Addison restaurant in the Grand Del Mar. Photo by Cordero Studios
  • Photo by Cordero Studios.
    Addison restaurant in the Grand Del Mar. Photo by Cordero Studios.
  • Photo by Cordero Studios.
    Sake-cured kampachi with uni, lime, and Asian greens. Photo by Cordero Studios.
  • Photo by Cordero Studios.
    Alaskan king crab with coconut, cashews, and curried rice. Photo by Cordero Studios.
  • Photo by Cordero Studios.
    Coddled farm egg with Périgord black truffles and leeks. Photo by Cordero Studios.
  • Photo by Cordero Studios
    Lamb en persillade with chèvre, dates, and black olives. Photo by Cordero Studios
  • Photo by Cordero Studios
    Lamb en persillade with chèvre, dates, and black olives. Photo by Cordero Studios
  • Photo by Cordero Studios.
    Ardi Gasna with whipped quince, walnuts, and arugula. Photo by Cordero Studios.
  • Photop by Cordero Studios
    Ardi Gasna with whipped quince, walnuts, and arugula. Photop by Cordero Studios
  • Photo by Cordero Studios.
  • Photo by Cordero Studios.
  • Photo by Cordero Studios.
  • Photo by Cordero Studios
  • Photo by Cordero Studios
  • Photo by Cordero Studios
  • Photo by Cordero Studios
  • Photo by Cordero Studios
  • Photo by Cordero Studios.
  • Photo by Cordero Studios.
  • Photo by Cordero Studios.
  • Photo by Cordero Studios.
  • Photo by Cordero Studios
  • Photo by Cordero Studios
  • Photo by Cordero Studios.
  • Photop by Cordero Studios

To mark his victory as Robb Report’s 2014 New Culinary Master, chef William Bradley created a six-course celebration dinner in February at his restaurant, Addison, at the Grand Del Mar in San Diego. Forty-eight guests—including chef Thomas Keller, who nominated Bradley for the competition, and Robb Report readers and editors—enjoyed Dom Pérignon Épernay 2004 and pairings from wineries including Galerie and Cardinale in a private dining room overlooking the resort’s golf course. The contemporary French fare began with a series of canapés, including beef tartare and Bradley’s warm sherry-filled gougères. Several of the chef’s signature items followed, including a refreshing sake-cured kampachi with Chinese and Japanese greens, lime, and uni, as well as a plump piece of Alaskan king crab with coconut, cashews, and curried rice. A coddled farm egg with Périgord black truffles and leeks, which Keller said was his favorite dish of the evening, followed. The occasion concluded with a chocolate galette with mint ice cream and chocolate mousse served during an award ceremony in which Lalique 100 Points decanters were presented to both Bradley and his proud nominator.

Learn more about Robb Report's Culinary Masters Competition.

 

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