Podcast: how do you prepare to cook dinner at The James Beard House?
By Steve DolinskyPodcast: how do you prepare to cook dinner at The James Beard House?
By Steve DolinskyDirk 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