James Beard Dinner Menu

We’re excited to finally announce The Friends of James Beard Dinner Menu.  Seating is very limited for this amazing dinner and with a menu and chef line up like this it’s sure to sell out!  Please call today to make a reservation 816-545-8001

James Beard Foundation Dinner Menu 2012

Matsutake Meshi-yuzu, clams, koshi hikari

Paul Qui-Uchiko, Austin

Boutari Assyrtiko Santorini AOSQ Greece 2009   Major Brands

Milk Poached Turnip-sauce of cooking juices, turnip custard,  sea urchin cured in it’s seawater.

Joshua Skenes-Saison, San Francisco 

Höpler Grüner Veltliner, Burgenland  Austria 2011            Pinnacle Distributors

Torchon of Hudson Valley Foie Gras, Rhubarb and Duck Prosciutto

Michael Ginor-Hudson Valley

Strother Ridge Vignoles, Augusta AVA Missouri (Governor’s Cup Winner 2012) 2011        Stonehaus

Cold Smoked Wild King Salmon- buckwheat, red ogo, nama nori, roasted chicken juices

Michael Cimarusti-Providence, Los Angeles

Chateau Carbonnieux , Pessac-Leognan Blanc AOP 2007                Glazers

Squab “deux façons” -onion soubise, cardamom, Swiss Chard, porcini, natural jus

Gavin Kaysen-Cafe Boulud, New York City

Domaine Eden Pinot Noir, Santa Cruz Mountains AVA 2010          Vintegrity

Hand-Pulled Stracciatella with Sweet Olive Oil Croutons and Chewy Fruit Macedonia

Petit fours

Brooks Headley- Del Posto, New York City

Il Silenzio by Ryan Maybee of Manifesto

Grappa, Cardamaro, Coffee Liqueur, Vanilla

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