On this past Wednesday, September 12th, we attended a wonderful dinner at the James Beard House in NYC prepared by our client, chef/owner Brian Lewis of elm in New Canaan, CT. We were honored to a part of this memorable evening.
The sold-out event, themed as Luscious Locavore Cuisine, began with passed hors d’oeuvres in the lovely patio, and was followed by an outstanding 6-course dinner with wine pairings.
Check out the menu below, and if it makes you hungry (as it should!), make plans to visit elm. Trust me, it’s worth the trip!
B a Guest Chef,
Shari
JAMES BEARD DINNER
september 12, 2012
hors d’oeuvres
shiso-miso, togarashi
bacon & eggs, chanterelles, robiola fondutta, maple
zuca di napoli, hazelnut-mangalica ham crumble
sea urchin toasts, cippolini, lardo, salted peach
osetra caviar brioche, beets, mandarin
yuzu sours – st. george gin with yuzu juice and ginger–mint simple syrup
collalto conegliano valdobbiadene brut prosecco superiore nv
menu
crudo of hand-harvested maine diver scallops
millstone farm radish flowers, pickled plum, yuzu–habanero vinaigrette
aizpurua txakoli, getaria, es 2011
westcover farm heirloom tomato hearts
buttermilk, basil, black olive, frescobaldi estate olive oil
guido marsella fiano di avellino, campania, it 2009
riverbank farm sweet corn tortelloni
nasturtium leaves, sheep’s milk yogurt, chanterelles, almond
jean-marc bernhard gewurztraminer grand cru mambourg, alsace, fr 2008
grilled octopus & just dug potatoes
guanciale, black garlic aioli, pea shoots, pimento
mamete prevostini nebbiolo rose, valtellina, it 2010
four story hill farm beef short ribs
anson mills grits, dried cherries, candied bacon, gruyere, pumpernickel
elian da ros cabernet franc-merlot-abouriou, marmandais, fr 2010
drunken peach shortbread
pinot poached peaches, wheat beer, vanilla ice cream
domaine berthoumieu pacherenc du vic bilh, madiran, fr 2007
petits fours
tomato–basil marshmallows
chef/owner Brian Lewis, pastry chef Caryn Stabinsky, sous chef Mike Paez
