He has cooked for three U.S. Presidents – Jimmy Carter, Gerald Ford and Ronald Reagan.
Robertson, of New Leaf Catering in Cathedral City, took the recipes of four dishes and prepared an Italian-esque luncheon complemented by wine selections from Kobrand Wines & Spirits.
Bradley opened the meal with an Amuse Bouche, an ocean carpaccio featuring salmon and halibut on a rosemary flatbread touched with sea salt and lobster oil.
“The lobster oil takes a week to reach its peak,” Robertson said.
The accompanying wine was Capasaldo Prosecco DOC out of Veneto, Italy. Mike Biagi, regional manager for Kobrand, said the sparkling wine boasted a flavoral mix of apple and pear with a hint of citrus.
Robertson and his staff spent the rest of the afternoon preparing the three other dishes demonstrated by a pair of James Beard award winning chefs (Bradley Ogden – salad, Luciano Pellegrini – entrée) and a James Beard nominee (Sara Moulton – dessert).
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