Podcast: how do you prepare to cook dinner at The James Beard House?

January 10, 2011

Dirk Flanigan is a busy guy these days.  Still overseeing the kitchen at

James Beard House
Preview Dinner

Wednesday, January 19th, 6:30 p.m.

 

PASSED HORS D’OEUVRES

Foie Gras and BBQ Eel Terrine
Sweet and Sour Lettuce

Lobster Wellington Duck Gastrique

Raw Oysters Pear Mignonette, Basil Buds, Areare

Goat Liver Paté Pickled Onion

Elk Tartare Gouda, Pickle

Adami Prosecco 'Garbel 13' Conegliano-Valdobbiadene
Veneto, Italy NV

PLATED

Chicken Fried Lobster Hot Sauce Vinaigrette
Bodegas Toro Albala Fino Sherry ‘Electrico’
Montilla-Moriles, Spain

Dover Sole Oyster, Caviar, Swan Creek Maple Syrup
Domaines Les Hautes Noelles Muscadet
Cotes de Grandlieu, Loire Valley, France 2009

Game Hen Brussels Sprouts, Salsify, Juniper Reduction
Domaine des Braves Regnie Beaujolais Burgundy, France 2009

Elk Beluga Lentils, Puntarelli,
Honey Truffle, House Made Sheep’s Milk Ricotta 
Fontanella Cabernet Sauvignon Mount Veeder, CA 2007

Banana Carpaccio Chocolate Creameux, Banana Florentine, Chocolate Crisps
Banana Cream, Chocolate–Bourbon Glacé
Willett Potstill Bourbon Whiskey