Tuesday, January 26, 2010

James Beard House Dinner Menu Saturday March 6, 2010

Spanish Wine Lovers Dinner
James Beard House NYC
March 6, 2010
Executive Chef Richard Garcia
Chef De Cuisine Matthew Maue
Jorge Ordonez

hors d'oeuvres
cold

Foie Gras Torchon/house cured bacon & cava vinaigrette
Golden Beet Root & Afuega’l Pitu Atroncau Blanco Terrine/ raspberry vinaigrette/ salted pistachio
 True Jamon Iberico “simply sliced”

hot
Blackbird Farm Beef Tongue Pastrami/manchego/rye
Crispy Veal Sweetbread Pintxo/smoked apple puree/guindilla peppers
Botani Dry Moscatel 2008
Atecca Garnacha 2008

First Course
Bombster Scallops (Stonington Ct.)
“Crudo”
whipped salsify root, blood orange, caramelized pears, lime & marcona almond gremolata
Bodega Shaya Old Vines Verdejo 2008

Second Course
Island Creek Oysters (Duxbury MA.)
“Poached”
godello dashi, green apple fluid gel, meyer lemon, Las Brisas extra virgin olive oil
Avanthia Godello Valdeorras 2008

Third Course
Lola Duck (Hudson Valley NY.)
“Smoked” & “Confit”
truffled pardinas lentils, gilfeather turnip puree
Alto Moncayo Garnacha 2007

Fourth Course
Sweet Grass Farms Lamb Belly (Vernon NY.)
“Braised”
foie gras sausage/Asturian fabada white beans/green harissa
Bodegas El Nido Clio Jumilla 2007

Dessert Course
"Frozen"
“Blood Orange & Rosemary”
Jorge Ordonez Co. Victoria #2 2007


to purchase seats to this amazing evening of food & wine please contact the James Beard House at
(800) 36-BEARD




Friday, January 22, 2010

Pro Start

I was invited to judge the state finals for the high school prostart culinary program today. 

ProStart is the career-building program for high school students who are interested in culinary arts and restaurant and foodservice management.  the kids study in the classroom, participate in mentored work experiences, and test their skills in local and national competitions.

I was taken back by the enthusiasm and dedication that these kids had for what they were doing. 5 teams competed for scholarships awarded by CIA, Johnson & Wales & New England Culinary Institute and a chance to compete in the nationals this coming April.

It was great seeing and tasting the work of young and inspired cooks. And Ill tell you that not only were the students a nervous wreck but their mentors and culinary instructors were even more nervous watching what they had been teaching for months finally come to be a reality.

The touch part was remembering that these students were just that.....students, and young students who most of have never even stepped foot in a commercial kitchen. Some did an amazing job, others not so amazing...but what was amazing to me was how calm each of these students were presenting their dishes to myself and 5 other judges including Andy Husbands of Tremont 647, Christopher Coombs of D-Bar and the Executive chefs from NECI & Le Cordon Bleu to name a few. They believed in what they were doing and they showed no fear....which is more than I can say if I were in their positions as a teenager.

It was rewarding to be part of possibly giving a young aspiring chef a few tips and pointers, constructive criticism and maybe even the confirmation that this is what they want to do for the rest of their lives....

Wednesday, January 13, 2010

Game Time

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Chef De Cusine Matt Maue and his  hand held camera extraordinaire  skills capture some of our dishes from the New Years Eve degustation menu.

 (check out Matts Blog for more pictures from the our kitchen, Matt has his camera attached at the hip and captures beautiful shots of the cuisine at Tastings on a daily basis)

Two of my favorite dishes from that night are pictured above

Roasted Red Leg Partridge
truffled french lentils, braised nappa cabbage

Cured Wild Venison Tenderloin
whole grain mustard & walnut cream

Tuesday, January 5, 2010

Tastings First Dishes




A look at the first items we offered at Tastings when we opened in 2008.......Small Plates Only

Photos By Matt Demers

Foie Gras/Pistachio & Bacon Fat Granola/Pickled Raspberries/Vanilla Balsamic

Local New England Family Farms All Natural Beef Tasting

Now in 2010 we want to compare how our cuisine has developed, for starters we no longer offer only small plates, hearing our guests we added full size entress and tasting menu options to our menu. In the next few weeks we will post some pictures of our latest culinary creations to compare how we have developed as chefs and as a team.