Sunday, September 21, 2008

James Beard Update

I just wanted to give an update on the menu for my dinner this December at the "James Beard House". I have a conference call on Tuesday with the other chef's to discuss our ideas and concepts. I've put together an assortment of ideas that I would like to prepare for the dinner. This is going to be a really fun dinner because there are 5 chefs from all around the country partaking in the event whom I've never met. The best part is that it's an all expenses paid trip and the hotel has offered to fly my wife out with me for the event. I've attached my ideas for all of your viewing pleasures so you can experience the making of a gourmet dinner from start to finish. I will post an update after the call on Tuesday.

Hors D’oeuvres

Hudson Valley Foie Gras Stuffed Mission Figs
Candied Yam Filled Marshmallow
Spaghetti Squash and Pistachio Duck Rillettes
Winter Parsnip and Tahitian Vanilla Bean Shooter
Rabbit Terrine w/ Ginger Carrot Air


Lavender Scented Colorado Lamb
Salty Brioche Raisin Pudding, Caramel Glazed Turnip, Reduced Porcini Mushroom

Sweet Cacao Butter Maine Lobster
Anise Spiced Pears, Whipped Yukon Potato, Roasted Fennel

Caper Dusted Veal
Sour Cranberry Jam, Almond Crusted Brie, White Asparagus Salad

Buffalo Tenderloin
Gruyere Potato Leek Stack, Juniper Honey, Macerated Raspberries

1 comment:

Andrew said...

The meal sounds absolutely delicious. Let me know if you need someone to sample it. I will be glad to fly up to sample it.