Thursday, February 11, 2016

Bearded

Look'it all the restaurants bound for the James Beard House in New York.

Bearded

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The James Beard House, the culinary mecca in New York, is really packing its schedule with Philadelphians.

Earlier this week, I told you about Le Bec-Fin's Nicholas Elmi and Georges Perrier going up for a Feb. 24 dinner.

Here are more:

Rich Landau and Kate Jacoby of Horizons at Seventh and Kater -- the very first vegetarian restaurant to cook at the Beard -- just learned that they're going back for a second meal. Date is June 9. Menu is not set.

David Katz of Meme in Rittenhouse Square will be there March 23. For apps, he'll send out tea sandwiches (duck liver mousse with radish and cornichon and wild mushroom with truffle cheese) and parsnip-apple soup with clove oil, along with Celler el Masroig Les Sorts Rosat 2008 (Montsant, Spain). First course: watercress-red cabbage salad, red grapefruit, crispy leeks (with Pares Balta Cava Brut NV, Penedes, Spain). Second: Anson Mills onion grits, braised pork belly, apple-celery salad, foie gras sauce (with Petit Metris Savennieres “Les Fougeraies” 2005, Loire, France. Third: slow-cooked Steel Head “au poivre,” Meyer lemon, brussel leaves, sea urchin (Rolly Gassmann Pinot Gris 2004, Alsace, France. Fourth: strip steak cooked “Pittsburgh,” broccoli puree, potato-blue cheese croquette, braised shallot (Meinert Synchronicity 2004, Stellenbosch, South Africa). Fifth: coffee gelee, almond cream, chocolate puffed rice, orange powder (Onyx Noble Late Harvest Chenin Blanc 2008, Darling, South Africa).

Carlo deMarco of Firecreek in Downingtown will be up there March 5. The starters will be mini Crum Creek Farm Doghouse sliders, Coca-Cola-glazed pork belly (sous vide), miniature grilled cheese and applewood bacon sandwiches, house-cured salmon gravlax, salt and pepper calamari; Peacock Cove oysters with a Bloody Mary mignonette (Iron Horse Classic Vintage Brut 2004 Russian River Valley, California). First course will be a composed plate including apple cider bisque with a crisp apple chip; green apple, bibb lettuce, and Maytag blue cheese salad with candied walnuts; and fresh chicken livers with spiced apple compote (Elk Cove Pinot Blanc Willamette Valley, Oregon 2007). Second course will be pan-seared Copper River salmon with warm black lentil salad with lobster tarragon sauce, and micro arugula (Mount Eden Chardonnay Wolff Vineyard Edna Valley, California 2007). Third course: coffee macadamia-crusted pork tenderloin with slow-roasted yams, mango, lime and ginger salsa (Elizabeth Spencer Grenache Mendocino, California 2007). Fourth: candied bacon-crusted breast of squab with Anson Mills stone-ground grits, molasses-spiked collard greens with natural jus (Row Eleven Pinot Noir Santa Maria Valley, California 2006). For dessert: apple cider doughnut bread pudding with cinnamon crème Anglaise (Pacific Rim Riesling ice wine 2007).

Michael Wei of Yangming in Bryn Mawr will return to do a French-Asian dinner on Jan. 21. Hors d'oeuvres: confit hamachi with pink soy spicy hamachi maki, pan-fried pheasant and mushroom dumplings, firecracker crabmeat cream cheese wontons, grilled spicy tamarind shrimp, and a combo of roasted venison tenderloin, shaved Brussels sprouts salad and Penn Noble organic cheddar (paired with Korbel, Natural, Russian River Valley, 2005). First course: Maine lobster risotto and pan-seared day-boat scallop with julienne snow peas, bull’s blood microgreens, winter mushroom ragout (wine: Viognier, Bonterra Vineyards, Organic Grapes, Mendocino, 2007). Second: roasted Japanese black cod with dill-pine nut crust, kimchi-striped bass cake, Chinese broccoli tips, saffron-pine nut-chardonnay sauce (Chardonnay, Bonterra Vineyards, Organic Grapes, Mendocino, 2007). Third: tea-smoked squab with duck foie gras and citrus sausage, roasted Kabocha Japanese pumpkin salad, spiced cashews and kumquat (Merlot, Bonterra Vineyards, Organic Grapes, Mendocino, 2006). Fourth: pan-seared filet mignon with panko-crusted Yukon Gold potato cake, baby zucchini, sunburst squash and wild Japanese mushrooms, cabernet-thyme-peppercorn reduction (The McNab, Cabernet Blend, Bonterra Vineyards, Biodynamic Grapes, Mendocino, 2005). Dessert: Valrhona white chocolate torte with yuzu curd and green tea mousse (Muscat, Bonterra Vineyards, Organic Grapes, Lake County, 2007).

Staff Writer
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About this blog
Michael Klein, the editor/producer of philly.com/Food, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here.

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