Last Friday, we were invited for an evening that was part of the Greatest New York Chefs series at the James Beard Foundation by our dear friends (and Beard House regulars) - Dr. Bill Shay and Jim Hood. Seated from left to right: Melissa Joachim (fork), Bill Shay, Lisa Goldman (fork) and Jim Hood.
The featured chef for this evening was Andrew Karasz from Django in New York City. Meet the smiling chef below.
The evening starts with champagne and assorted canapes. My favorites were the Foi Gras Mousse with Mango Chutney and the Curried Potato Croquettes with Minted Yogurt. Then we sit at our table to indulge further. We were so lucky to be the only table in the front room. It was like we had our own private party. The standouts from a four-course tasting dinner was the Seared Maine Diver Scallops with Cauliflower and Black Truffle Vinaigrette and the Cider-Braised Short Ribs served with spiced parsnip, broccoli rabe and parmesan foam. The wine served with this course was great.
As shown below, this was Norton Ridge Cabernet Sauvignon 2003.
An evening at the James Beard House is always quite special. You should try it at least once if not often. Here's where to get more info: http://www.jamesbeard.org/
You can also enjoy one of Andrew Karasz's meals at Django at East 46th St. and Lexington Ave. on the Northwest corner. Check out the website at http://www.djangorestaurant.com
We hope that your weekend was as yummy as ours.
All our best,
the Forks
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