James Beard Foundation dinner showcases Louisville chefs

James Beard Foundation dinner showcases Louisville chefs

Honolulu Fish Hawaiian Ahi Tuna Tartare with Pickled Watermelon, Blackberry-Jalapeno Emulsion, Heirloom Tomatoes, Micro-Cilantro, Fried Quail Egg, Avocado, and Soda Cracker

Print
Email
|

by jamesbearlouisville.com

WHAS11.com

Posted on September 14, 2012 at 9:20 PM

Updated Friday, Sep 14 at 10:50 PM

(jamesbearlouisville.com) -- The Friends of James Beard benefit dinner was Friday at the Brown Hotel.

The lavish seven course meal was prepared by 16 nationally celebrated Louisville chefs, benefiting the James Beard Foundation and Sullivan University’s National Center For Hospitality Studies scholarship fund.


Participating chefs included: Laurent Geroli of the Brown Hotel, John Castro of Winston's, Mike Cunha of Sullivan University, Agostino Gabriele of Vincenzo’s, J.J. Kingery of Wild Eggs, John Varanese of Varanese, Peng Looi of Asiatique and August Moon, Shawn Ward of Jack Fry’s, Anthony Lamas of Seviche, Anoosh Shariat of Shariat Catering, Kathy Cary of Lilly’s, Dean Corbett of Corbett’s and Equus/Jack's Lounge, Joe Castro of General Electric, Jim Gerhardt of Limestone, Dallas McGarity of Theater Square Marketplace, Ghyslain Maurais of Ghyslain on Market and Julian Van Winkle of Old Rip Van Winkle Distillery.

The menu:

Hors d'Oeuvres
Assortment of Canapes: Noisette of Baby New Potatoes with Shuckman's Kentucky Paddlefish Caviar and Creme Fraiche; Crispy Sour Mash Blinis with Bison Sirloin and Eastern Kentucky Style Chow Chow; Bourbon and Brown Sugar Cured Skuna Bay Salmon Gravlax with Capriole Farms Goat Cheese Cheesecake; Apple Crostini with Domestic Lamb and a Mint Sauce.
OLD RIP VAN WINKLE DISTILLERY 10-YEAR 107 PROOF BOURBON & PEACH COCKTAIL

Dinner
Honolulu Fish Hawaiian Ahi Tuna Tartare with Pickled Watermelon, Blackberry-Jalapeno Emulsion, Heirloom Tomatoes, Micro-Cilantro, Fried Quail Egg, Avocado, and Soda Cracker
STAGS' LEAP WINERY VIOGNIER 2011 - NAPA VALLEY, CALIFORNIA

Seared OceansFleet Fisheries Diver Scallops on Weisenberger Grits with Autumn Tomato Jam, Bourbon Cream, and Crispy Newsom's Prosciutto
NOBILO ICON SAUVIGNON BLANC 2011 - MARLBOROUGH, NEW ZEALAND

Bourbon Barrel Foods Kentucky Sorghum-Glazed Manchester Farms Quail with Chayote, Sun-Dried Cherries, and Walnut Slaw
DOÑA PAULA ESTATE MALBEC 2010 - MENZOZA, ARGENTINA

Eden Farms Pork Tenderloin Two Ways: Southern-Style Confit of Pork with Smoked Fingerling Potatoes and Buttermilk-Dressed Sprouts; Cantonese-Style Char Siu with Edamame-Wasabi Puree
THE CALLING RIO LAGO VINEYARD CABERNET SAUVIGNON 2009 - ALEXANDER VALLEY, CALIFORNIA

Prime Beef Filet Mignon and Oxtail with Vegetable Salpicon and Poivrade and Bordelaise Sauces
BEAULIEU VINEYARD BEAUROUGE 2009 - NAPA VALLEY, CALIFORNIA

Housemade Ricotta and White Cheddar Popcorn Powder on Crisp Green Apple Slices with an Assortment of Kentucky Ripened Cheeses, Gethsemani Fruit Cake Crisps and Marcona Almonds
FONTANA CANDIDA LUNA MATER FRASCATI SUPERIORE 2009 - LAZIO, ITALY

Yuzu-Lemon Curd with Coconut Dacquoise and Pineapple Compote
CHATEAU STE. MICHELLE HORSE HEAVEN HILLS LATE HARVEST CHENIN BLANC 2006 - COLUMBIA VALLEY, WASHINGTON

Print
Email
|