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




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