James Beard & Brasserie

Culinary Treat
and a local legend revealed

My friend and co-worker, Jeremy, works at the James Beard Foundation for his 'culinary' job. I was lucky to have him clue me in on this fabulous night's menu presented by the chefs from Brasserie and Brasserie 8 1/2 (Franklin Becker, Julian Alonzo, and Pastry Chef Martin Howard, pictures shown in this order). Meals are served in the intimate but fabulous home of James Beard at 167 W 12th St.. I almost missed the nondescript door given that it just serves as an entry to a home environment, not a marked, advertised restaurant. The home also houses the offices and workspace for foundation staff.

The Hors d'Oeuvres were served casually by waiters floating around the room. I had to strategically place myself near the kitchen to catch a wonderful tuna and pop-rocks creation served in a Won Ton spoon - my favorite surprise of the evening. Dinner and wines are served at table. The representative from the wine supplier was sitting next to me so I had a great lesson in the selections all provided in her lovely French accent. A wonder way to spend time a calories with folks who love food, all while getting a flavor of the famous James Beard style. The outdoor shower and mirrored bathroom threw me for a loop. Guess Mr. Beard had a free-spirited side.

MENU

Hors d’Oeuvre

Tuna Sashimi with Avocado and Preserved Lemon

Liquid Brandade with Codfish and Crispy Lovage

Black Olives and Arbequina Olive Oil

Hudson Valley Foie Gras Bonbons with Valrhona Xocopili and Manuka Raisins

Nantucket Bay Scallop Ceviche with Lemon-Truffle Essence

Roquefort Croutons with Spiced Walnuts and Green Apple

Hugel Pinot Blanc 2004
Nicolas Potel Bourgogne Pinot Noir 2004

Dinner

Sherry-Infused Oxtail Consommé with Caramelized Onion-Gruyère Dumplings
Domaine André et Mireille Tissot Les Bruyères Chardonnay 2003

Arctic Char and John Dory with Brussels Sprouts, Israeli Couscous, and Passion Fruit Caviar
Forstreiter Schiefer Grüner Veltliner 2005

Chatham Cod with Vanilla-Scented Butter, Fingerling Potatoes, Black Trumpet Mushrooms, and Lobster Emulsion
Backsberg Estate Chardonnay 2004

Rack of Pork and Pork Loin with Butternut Squash, Smoked Bacon, and Maple Jus
Nittnaus Zweigelt 2001

Tangy Baked Apple with Sour Cream Mousse, Cinnamon Pastry, and Hazelnut Crunch
Paul Jaboulet Aîné Muscat de Beaumes-de-Venise 2003

Wines generously provided by Frederick Wildman and Sons, Ltd.