9.24.12

Yes, you read that right. This Sunday, September 29 we will cooking the first course of a dinner put on by the James Beard Foundation as part of their Greens series which highlights chefs and other members in the industry under the age of 40. We are thrilled to be a part of this alongside chefs from La Vara, Talde, Palo, Santo, Fort Reno, and Dough. The dinner will feature wines paired by JuiceBox, and if you are like me you will probably get there early for the single malt tasting.

Tickets are still available and the full rundown with wine pairings is below. Hope to see you there!

Reception

Eder Montero and Alex Raij, La Vara

  • Late Tomato and Bread with Olive Oil–Cured Cheese and Za’atar
  • Ajo Blanco> Andalusian Almond Gazpacho with Maine Sweet Shrimp
  • Croqueta de Puerro y Apio > Crispy Celery and Leek Croquettes
  • Pericana de Aloy > House-Cured Salt Cod with Cod Emulsion, Nora Peppers, and Jamon de Bellota XO Sauce
  • Pincho Moruno > Moorish Lamb Skewers
  • Papa Rugá > Canary Island-Style Salt-Baked Potatoes with Mojo Rojo and Mojo Verde

Dinner

Joseph Aponte, Littleneck

  • Steamed Littleneck Clams with Morcilla, Apple, and Shallot
  • Burgans Albarino 2011

Jacques Gautier, Palo Santo and Fort Reno

  • Barbecued Bunny with Hot Pickled Vegetables and Fried Green Tomatoes
  • Gassier Cercius Blanc Costieres de Nimes 2011

Dale Talde, Talde

  • Lamb Kare-Kare
  • Steltzner Vineyards Claret 2009

Fany Gerson, Dough

  • Assorted Doughnuts
  • Cossart Gordon 5-Year-Old Bual

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