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
[...] San Francisco, Los Angeles, New York City, the Hudson Valley and Austin, Texas, will cook. The menu includes dishes such as milk-poached turnip with a sauce of cooking juices, turnip custard and sea [...]