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The menu and wine list have been set for “Taste of Louisville” at James Beard House, a culinary event that will bring five of Louisville’s top chefs to the New York culinary mecca on April 3. Cooking as a team will be Chefs Peng Looi (Asiatique and August Moon) and Anoosh Shariat (Park Place and Brownings), who are organizing the event, joined by Chefs Dean Corbett (Equus and Jack’s), Daniel Stage (Le Relais) and Shawn Ward (Jack Fry’s).
Thanks to Peng Looi for passing along the bill of fare, which looks to be a spectacular array of some of our city’s most innovative cooking. The wines seem well-chosen given that choices were apparently limited to selections distributed by event co-sponsor Brown-Forman.
Hors d’oeuvres
* Kentucky bison, Gividen shiitake, and Kenny’s gouda cheese wellington with port wine essence
* Puff pastry with Kentucky country ham, mushroom duxelles and Kenny’s country cheese aged swiss
* Vietnamese-style seviche w/ shrimp and sesame-rice chip
– Foie gras linzer tart
– Tempura oyster mushroom and tamarind sauce
Wine: Durbanville Hills, Sauvignon Blanc, South Africa 2005
Menu
Pan-seared scallops with Kentucky spoonfish caviar, roasted fennel lobster broth reduction.
by Chef Daniel Stage, Le Relais
Wine: Bonterra, Viognier, Mendocino 2004
Sauteed Kentucky farm-raised striped bass atop salsify, French fingerlings, cippolini onion and pear timbale presented in Kentucky late-harvest Riesling cream topped with Grateful Greens micro-cauliflower.
by Chef Dean Corbett, Equus and Jack’s Lounge
Wine: Jekel, Riesling, Monterey 2004
Roasted Colorado lamb with Kentucky grown Sheltowee Farm wild mushrooms, golden raisin compote with a rosemary Dijon veal reduction and potato gratin
by Chef Shawn Ward, Jack Fry’s
Wine: Mariah Zinfandel Mendocino 2002
Roasted lemongrass-scented Kentucky beef tenderloin, grilled baby bok choy and espresso reduction
by Chef Peng S. Looi, Asiatique and August Moon Chinese Bistro
Wine: Bonterra Cabernet Sauvignon, North Coast 2002
Trio of Bourbon mocha shooter, Southern berry cobbler and Kentucky pie
by Chef Anoosh Shariat, Park Place on Main
Liqueur: Amarula
Coffee service by Consumer’s Choice Coffee.
Event sponsors include the Kentucky State Department of Agriculture, Kentucky Cattlemen’s Association, Consumer’s Choice Coffee and Brown-Forman.
The event is not yet listed on the James Beard House calendar, which is currently active only through the end of March, but if you’re thinking of going, you’ll want to get in your reservations early. James Beard House is at 167 W. 12th Street in New York, (212) 627-2308, http://www.jamesbeard.org/.
The event will mark Anoosh Shariat’s second trip to James Beard House in a two-week span, as he’s also slated for a March 20 visit, a Persian New Year dinner featuring wines from Darioush Winery in Napa.
Beard House announcement here.
Items from the James Beard menu will be offered as specials at Park Place on Main through the month of March. Specials, changing daily, will feature such items as tamarind baked fish on toast points; grilled shrimp in a saffron and Seville orange sauce; sumac and mint-roasted lamb chop; and pomegranate-marinated grilled veal loin. Desserts include saffron rice pudding and cardamom cake with pistachio and saffron ice cream. Jerry Slater has created a cocktail called the Sharizad, made with rose water vodka and saffron-infused Quantro in a pistachio-rimmed martini glass. It will be available at the bar.
Meanwhile, Chef Anthony Lamas of Seviche is just back from his latest visit to Beard House, having cooked a Latino Amor dinner there on Valentine’s Eve, Feb. 13.
Beard House announcement here.
