Thursday, March 19, 2009

Atlanta chefs at NY James Beard event

When I lived in a NY, I was a member and huge fan of the James Beard House. As a member, you got discounted access to all sorts of amazing events. James Beard's old house in the West Village hosts world famous chefs for intimate multi-course dinners - not something you get access to at any old place!

If you're going to be in NY, I highly recommend checking out their upcoming schedule because even non-members can get access to these lavish events. You are seated at large round tables with other diners, so not only do you get to enjoy a top-notch dinner, but you also get to meet other foodies from all walks of life.

Coming up on March 29, Atlanta's own Anne Quatrano and Shaun (still on my sh*t-list) Doty will be joining a long list of America's top chefs in a James Beard event off-site at Chelsea Market. Prices are high, but when you see the incredible menu below, you'll see why. Here's the scoop:

On Sunday, March 29, Chef Anne Quatrano and Chef Shaun Doty will be joining industry peers at Chelsea Market in NYC for “Sunday Supper at the Chelsea Market.” The event will be an open-to-the-public fundraiser to support culinary scholarships for the residents of Chelsea’s Robert Fulton Houses and advance the mission of the James Beard Foundation. This first-ever event will transform Chelsea Market’s 400-foot concourse into one long “supper table” serving a farm-to-table, multi-course dinner for 250 guests.

Chef Quatrano will highlight her culinary philosophy, “simplicity with subtle complexities,” by contributing a salad of Butter Lettuce with D’Avignon Radishes, Fennel Spring Onions and Buttermilk Vinaigrette as well as Spring Greens and Young Leek Panade to the meal. Chef Doty will emphasize his passion for ingredient sourcing and perpetuating culinary heritage by preparing Warm Steen’s Cane Syrup Pudding, a dish that features products unique to the Southern region. ‘Sunday Supper” guests will share several family-style options paired with wines and spirits from sponsors Moët Hennessy USA, a Chelsea Market neighbor, and Chelsea Wine Vault, a Chelsea Market resident.

Sunday Supper at Chelsea Market” will take place from 7:00 p.m. to 11:00 p.m. and is open to the public. Reservations are $176.00 for James Beard Foundation members and $220.00 for non-members, and can be made by calling (212) 627-2308 or visiting:
Other chefs participating include:
Nate Appleman A16, San Francisco / JBF Award Winner Michelle Bernstein Michy’s, Miami / Sean Brock McCrady’s, Charleston, SC / Rebecca Charles Pearl Oyster Bar, NYC / Mary Cleaver and Brett Sims The Green Table, NYC / John M. Currence City Grocery/ Oxford, MS / Shaun Doty Shaun’s/ Atlanta / Justin Ernsberger Walter Foods, NYC / JBF Award Winner Gale Gand Tru, Chicago / Alexandra Guarnaschelli Butter Restaurant, NYC / Kurt Gutenbrunner Wallsé, NYC / Richard Hanson Cleonice Mediterranean Bistro, Ellsworth, ME / Patti Jackson Centovini, NYC / JBF Award Winner Anne Kearney Rue Dumaine, Centerville, OH / JBF Award Winner Melissa Kelly Primo, Rockland, ME / JBF Award Winner Sarabeth Levine Sarabeth’s, NYC / Anita Lo Annisa, NYC / Magaritte Malfy and Barbara Sibley La Palapa, NYC / JBF Award Winner Tony Mantuano Spiaggia, Chicago / Akhtar Nawab Elettaria, NYC / JBF Award Winner Ken Oringer Clio, Boston / Jesse Perrin Redbird Provisions, Northeast Harbor, ME / Nora Pouillon and Benjamin Lambert Nora, Washington, D.C. / JBF Award Winner Anne Quatrano Bacchanalia, Atlanta / Andrea Reusing and Pastry Chef Monica Segovia-Welsh Lantern, Chapel Hill, NC / Missy Robbins A Voce, NYC / Amy Scherber Amy’s Bread, NYC / Tryg Siverson Friedman’s Lunch, NYC / Ryan Skeen Irving Mill, NYC / JBF Award Winner Holly Smith Cafe Juanita, Seattle / Lon Symensma Buddakan, NYC / Ryan Tate Savoy, NYC / Bill Telepan Telepan, NYC / John Tesar / JBF Award Winner Allison Vines-Rushing MiLa, New Orleans
The full menu:
Hors d’Oeuvre:

Niman Ranch Lamb and Feta Burgers

Satur Farms Celeriac Soup

Niman Ranch Pork Barbecue with Housemade Biscuits

Tuna Spring Rolls

King Crab Siu Mai

Duck and Foie Gras Potstickers

First Course

Marinated Mushrooms

Marinated Tri-Color Cerignola Olives

Roasted Beets with Hibiscus and Chorizo

Spring Vegetables Salad with Ricotta

Grass-Fed House-Cured Bresaola with Hearts of Palm and Preserved Lemon Parsley

Corn Masa with Plantains and Goat Cheese

Duck Confit Salad with Dates, Parsnips, and Frisée

Smoked Catskill Trout Salad with Pea Greens, Caviar Cream, and Pickled Onions

Butter Lettuce with D'Avignon Radishes, Fennel, Spring Onions, and Buttermilk Vinaigrette

Entrées and Sides

Potato Pancakes with Maine Smoked Salmon, Crème Fraîche, and Chives

Aquaman's Diver Scallop Crudo with Meyer Lemon Confit and Maine Smoked Sea Salt

Pickled Sweet Gulf Shrimp with Marinated Corn Cole Slaw

Tea-Smoked Black Cod with Soy Glaze

Butter-Poached Lobster with Sauce Gribiche

Lobster Gratin with Braised Brussels Sprouts and Leeks

Marinated Calamari with Cocoa Beans and Pickled Ginger–Carrot Vinaigrette

Hearts of Palm with Gulf Shrimp, Toasted Walnuts, Belgian Endive, and Tarragon Emulsion

Short Ribs with Pickled Mushrooms and Périgueux Sauce

Beer-Braised Short Ribs

Duck Trio> Duck Cotechino with Currants, Shaved Duck Breast with Pickled Carrots and Fennel, and Duck Gizzard–Pancetta Spiedino

Sweet Tea–Brined Duck with Date Jus

Porchetta with Blood Sausage Panzanella

Smoked Pork Neck with Fresh Horseradish and Root Vegetables

White Corn Hominy with Mushrooms and Cornbread Crumbs

Semolina Gnocchi with Cardoon Honey

Heirloom Potato and Jerusalem Artichoke Gratin with Black Truffle Dressing

New Potatoes with Green Garlic and Pickled Ramps

Lemon, Chile, and Marjoram–Marinated Artichokes

Spring Greens and Young Leek Panade

Spring Succotash with Florida Zellwood Corn and Primo Spinach

Wheat Berry Ragoût with Spring Vegetables and Herbs


Chocolate Truffle Cake with Chocolate–Coffee Glaze

High Rock Farm Frozen Chestnut Custard with Coffee-Candied Chestnuts

Steen's Cane Syrup Pudding

Pavlova with Fresh Berries


Amy’s Bread Organic Miche

Amy’s Bread Organic Country White Batard

Amy’s Bread Organic Double Seeded Wheat Baguette


Wine By Moët Hennessy USA

SEI Water

Ninth Street Espresso

T Salon Tea

Ronnybrook Farms



Related Posts with Thumbnails