Friday, December 26, 2008

James Beard House Dinner Menu

We have the final menu ready to go..... The dinner will be Saturday April 4th, 2009 at the James Beard House in New York City. The cost of the dinner is $150 for JBF members (become a member) & $200 for NON-members. We truly hope that we will be able to have a great turnout from all our friends and followers from the Boston area. Here is the menu for this wonderful evening!!!

James Beard House Dinner


We are proud and honored to present to the James Beard House an evening of fine contemporary cuisine inspired by the worlds finest offerings and focusing on the use of some of New Englands premium sustainable agriculture.

Passed Hors‘dourves
2007 Duckhorn Vineyards Napa Valley Sauvignon Blanc

Soy Cured Organic Scottish Salmon/ Chive & Green Apple Slaw/Crème Fraiche
Sorrel Wrapped Vermont Ash Ripened Goat Cheese/ Red Beet “Caviar”

Foie Gras French Toast / Charred Green Onion/ Champagne & Bacon Vinaigrette
Cream Of Asparagus Soup/ Black Flying Fish Roe

Dinner Menu

Pan Seared Nantucket Bay Scallops
black truffles/meyer lemon “ceviche” dressing
2003 Duckhorn Vineyards Napa Valley Sauvignon Blanc

Guinea Hen Loin
spring peas/lavender/chive blossoms
2005 Goldeneye Anderson Valley Pinot Noir

House Smoked Hudson Valley Duck Ham
great hill blue cheese foam/merlot glaze/rye toast
2006 Duckhorn Vineyards Napa Valley Merlot

Braised All Natural Veal Cheeks
artisan Vermont chevre polenta / king oyster mushroom/ natural jus
1998 Duckhorn Vineyards Estate Grown Napa Valley Cabernet Sauvignon
2005 Duckhorn Vineyards Estate Grown Napa Valley Cabernet Sauvignon

“Chocolate & Blackberries”
2006 Paraduxx Napa Valley Red Wine

Executive Chef Richard Garcia
Chef De Cuisine Matt Maue
Frank Barbagallo of Duckhorn Wine Company