An Evening With James Beard

I was lucky enough this past week to attend a dinner at the James Beard House with a friend who is a member there. The multi-course meal featured the culinary workings of chef Bruce Kalman, who was in from the west coast to show us a bit of his SoCal POV in the dining room. We had a lovely cocktail hour followed by a five-course tasting and wine pairing that was immaculately presented and conceived. This is a link to the menu and event bio if you want to take a look (my advice: don’t do this if hungry), and I also listed the complete menu below for your viewing pleasure (wine pairings included in italics).

The sneaky surprise highlight of the evening, though, wasn’t the culinary genius or the perfectly-selected wine accompaniments. The dinner was served at round tables, wedding-style, and we were seated at random with perfect strangers. Getting to share this experience with like-minded folks who love food and wine and the art of it all was an incredible treat that I did not foresee what I first put this dinner date on my calendar. It was such a pleasure getting to know people from near and far whose connection to you was this beautiful shared experience. We left feeling like friends, not strangers, connected by something bigger and tastier than us. And that made the dinner and wine taste all the better.

Hors d’Oeuvre

Duck Prosciutto with Farinata and Fig Mostarda

Beet-Cured Wild King Salmon with Fermented Carrots and Caraway on Rye Crackers

Crostini with Stracciatella and Pacific Sun Olives

Potato–Leek Agnolotti with Parmigano-Reggiano and White Truffles

Bisson Glera Vino Frizzante 2015

 

Dinner

Bread Service with Giardiniere and Cultured Butter

Amuse Bouche > Smoked Sturgeon–Sunchoke Hash with Corn Flan, Crème Fraîche, Passmore Ranch Caviar, and Sorrel

Erste + Neue Müller Thurgau 2015

Roasted Octopus with Koda Farms Chickpea Conserva, Preserved Lemon Yogurt, and Dukkah

Cascina Feipu Dei Massaretti Rossese 2015

Bombolotti Cacio e Pepe with 63-Degree-Celsius Egg and White Alba Truffles

Luca Faccinelli Ortensio Lando Valtellina Superiore 2011

Lamb Osso Buco with Sicilian Pistachios, Capers, Currants, Mint Gremolata, and Abruzzi Rye Berry Porridge

D.M. Project La Encantada Vineyard Pinot Noir 2012

Torta della Nonna with Santa Monica Honeycomb

La Cappuccina Arzimo 2012

 

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One Comment Add yours

  1. Jane Solomon says:

    What a great night! Wonderful rendition of this very special dinner. It was a pleasure having dinner with you!!
    Regards,
    Jane & Larry

    Like

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