Sunday, April 24, 2011

An Honor, a Privilige and A Delicious Event

Any chef worth their salt will tell you that to cook at the James Beard House is a major milestone in one's career. On Monday, May 2, Chef Dominique Filoni (Avenue, Long Branch) will man the Beard kitchen and prepare a  French-inspired seafood dinner that draws on his St. Tropez roots.

The Menu

Hors d’Oeuvres
Brandade Croquettes
Sea Urchin with Spicy Lardo and Fleur de Sel
Kusshi Oysters with Cucumber Spaghetti and Granny Smith Apples
Pissaladière with Humboldt Fog Goat Cheese
Compressed Melon with Prosciutto Cracklings
Parigot Crémant Rosé NV

Fluke Crudo with Fennel, Yuzu Emulsion, Radishes, and Celery
Domaine Bzikot Bourgogne Blanc 2008
Plancha-Seared Rouget with Zucchini, Spring Garlic, and Tapenade
Château Simone Palette Blanc 2006

Diver Sea Scallop with Pickled Ramps, Hearts of Palm, Carrots, and Ginger
Domaine Weinbach Cuvée Laurence Gewürztraminer 2007

Colorado Lamb Loin with Wild Asparagus, Morels, Ramps, Panissa, and Lamb Jus
Dominique Laurent Chambolle-Musigny Vieilles Vignes 2007

Pistachio Cake with Olive Oil, Roasted Strawberries, and Mascarpone Sorbet
Champagne Louis Roederer Carte Blanche Demi-Sec NV

Monday, May 2 at 7 PM
The Beard House
167 West 12th Street

Call 212.627.2308,
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