On June 5, a regionally inspired lunch created by executive chef Philip Campanella of Liberty House Restaurant, Jersey City, will be served at the James Beard House, 167 West 12th Street, New York City. The following menu will be served.
Hors d’oeuvres: salt cod and Yukon gold potato cakes with saffron aioli; slow-cooked Long Island duck crostini with strawberry–rhubarb chutney; Maytag blue cheese with green apples and Nueske’s bacon on truffle-scented Saratoga chips(2007 Avinyó Vi D’Agulla)
Roasted heirloom beets with Hudson Valley goat cheese, American black walnut vinaigrette, and micro-herbs(2002 Château de Chamboureau Savennières Roches aux Moines Cuvée d’Avant)
Crispy sea bass with fava bean tortelloni, sautéed pea tendrils, and carrot emulsion(2006 Cascin a Ca Rossa Langhe Nebbiolo)
Barbecued short ribs with warm new potato and lobster medallion salad(2006 DeLille Cellars D2 Red)
Dessert trio: whipped cream cheese napoleon with crispy almond tuiles and balsamic reduction; berry shortcake with lemon-scented cream; chocolate mousse and hazelnut lollipop(Casa de Santa Eufemia 10-Year-Old Tawny Port)
Noon; $90; James Beard Foundation members $75. For reservations call 212-627-2308.
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