Top Chefs are going Mobile for Racing Cuisine
For Immediate Release Top Chefs are going Mobile for Racing Cuisine HARRISBURG, N.C., Tuesday, April 24, 2001 - Banana Fosters in Southern Florida, paella in Phoenix, medallions of tenderloin with shallot demi-glaze in Atlanta and fresh ahi tuna in Denver, Eddie Wilson has served it all. And now he serves racing sponsors, team and fans throughout the country. "I've catered both the Democratic and Republican conventions, 25 PGA golf tournaments and most recently, a private cocktail reception in Denver in honor of Mikhail Gorbachev," said Wilson, who has been in the food industry for more than 15 years. What was on the menu? "Salmon Mousse over oven-dried tomatoes. I think he enjoyed it," Wilson said. While many chefs stay confined to four walls and industrial cook tops at a designated location, Wilson, a graduate of California Culinary Academy in San Francisco, will create his masterpieces (more than 800 this weekend) in a single mobile unit located in the infield of Atlanta Motor Speedway April 27-28, for Kelley Racing's two Indy Racing Northern Light Series teams. "I met Tom Kelley at last year's Indy 500, and we hit it off," said Wilson. "I enjoy catering for large quantities of people and I like sporting events." Buttermilk white chocolate custard pie is on the menu for dessert this weekend. "The sponsors like a fascinating menu, we have a lot of fun with desserts. Presenting live -- in station format -- for our guests is entertainment just before the big show, the race, I mean," said Wilson. Wilson's favorite chefs are Julia Child and Jacques Pepain. "Both Child and Pepain have a knack for cooking Mediterranean, my favorite style. I love preparing French, Italian and Spanish cuisine. Mostly cooking live, made to order for our guests," Wilson said. His sous chef, Sean Reed, assists Wilson and his six-member culinary staff. "We leave for the track by Tuesday of race week and are set up by Thursday for the team," he says. "Our busy time starts once the sponsors arrive. I like to regionalize the menus and always prepare a special dessert. This race weekend, I'll bring out the ice cream bar. Its perfect for a hot night." Wilson has been contracted by Chicagoland Speedway to staff and schedule its corporate hospitality for the track's first event. "I'll coordinate 150 cooks and 200 suite and chalet workers, all working out of six mobile kitchens." Wilson will arrive only three days prior to the event. The next step in Wilson's culinary trackside career -- Formula 1 -- "I want to go all over the world. What better way to do it?" expressed Wilson. Media Contact: John Clark, (704) 455-4294, John.Clark@sfx.com Beth Agan, (317) 701-8460 cell, Bagan@indyracing.com World Wide Web: www.indyracing.com Aubree Foust Public Relations Specialist SFX/Cotter Group 6525 Hudspeth Road P.O. Box 900 Harrisburg, NC 28075 704-455-3500, ext. 231 704-455-3530 Aubree.Foust@SfX.com