JAMES BEARD HOUSE
167 WEST 12TH ST
NEW YORK, NY 10011                           

 

Host Chef
Joseph "JJ" Johnson

VIP Reception
Nyesha J. Arrington
Saffron Sweet Corn Volute, Pistachio Espuma, Rose Water

Paul Carmichael
Lobster, Cassava, Tomato

Preston Clark
Seared Diver Scallop, American Caviar, Black Truffle Vinaigrette

Ebow Dadzie
Caramelized Pineapple Mango Compote, D'USSÉ VSOP Cognac Pipette

Joseph "JJ" Johnson
Shaved Benton's Bacon, Dehydrated Peach, Benne Seed Oil

Kwame Onwuachi
White Chocolate and Miso Panisse, Chanterelle, Caramelized Sauce Soubise

Wines
Highberry Sauvignon Blanc 2014 Stellenbosch, South Africa
JCB No. 69 Crémant de Bourgogne Rose, France

                                                       

                                                       

General Reception
Nyesha J. Arrington
Smoked Trout, Spring Peas, Avocado

Paul Carmichael
Foie Gras, Plantain, Guava

Preston Clark
Hamachi Crudo, Marinated Cucumber, Lily Bulbs, Thai Chili 

Ebow Dadzie
Strawberry Vanilla Bean Mousseline Cream

Joseph "JJ" Johnson
Braised Goat Dumpling, Peanut Piri Piri

Kwame Onwuachi
Potato Espuma, Uni, Caviar

Spirits
Saber
D'USSÉ VSOP Cognac, St. Germain, Martini Prosecco

Haiku Fizz
D'USSÉ VSOP Cognac, Calpico Peach, Lemongrass Syrup, Fresh Lemon

Kobe Club
D'USSÉ VSOP Cognac, Benedictine, Raspberry Syrup, Fresh Lemon, Peychaud Bitters

After Dark
D'USSÉ VSOP Cognac, Plum Wine, Espresso-Chili-Chocolate Shrub

Wines
Theopolis Vineyards Symphony 2014 Yorkville Highlands, Mendocino, USA
JCB No. 21 Crémant de Bourgogne Brut, France

 

DINNER

 James Beard Foundation Best Chef Award Semifinalist: New York City,  Paul Carmichael, Momofuku Seiōbo, Sydney

 Crab, Fermented Taro, Native Australian Pepperberry

 Mouton Noir Wines "Oregogne" Chardonnay 2013 Willamette Valley, USA

 

James Beard Foundation Rising Star Award Nominee,  Preston Clark, Lure Fishbar, NYC

 Slow Baked Artic Char, Preserved Lemon, Sumac, Rosemary

 Brown Estate Chaos Theory 2013 Napa Valley, USA

 

Eater Los Angeles' Chef of The Year,  Nyesha J. Arrington, LEONA, Venice (CA)

Chicken Pave, Stone Fruit, Pepper Crest

LVE Chardonnay 2014 Napa Valley, USA
 

Iconoclast NextGen, Kwame Onwuachi, The Shaw Bijou, Washington D.C.

Duck, Beet Mole, Parsnip Fondue, New Zealand Spinach

Mouton Noir Wines "Oregogne" Pinot Noir 2013 Willamette Valley, USA
 

James Beard Foundation Rising Star Award Semifinalist,  Joseph “JJ” Johnson, The Cecil and Minton’s, NYC

Tabil Lamb, Eggplant, Carrot Tips, Dates, Birdseye Chili

LVE Cabernet Sauvignon 2014, Napa Valley, USA

Dessert Professional’s Top Ten Best Pastry Chefs in America, Ebow Dadzie, Marriott Marquis, NYC

Pre-dessert

Sugar Cane Consommé, Sorrel Sorbet, Caribbean Fruit Vapor

Dessert

Deconstructed Entremet, Dark Chocolate, Madagascan Vanilla, Passion Fruit, Raspberry

Rosso del Palazzone NV, Montalcino, Italy

Digestif
D'USSÉ XO

Wine pairings by Chaîne des Rôtisseurs’ Best Young Sommelier South Africa, Luvo Ntezo, One&Only Cape Town

Spirits curated by Colin Asare-Appiah, Senior Portfolio Ambassador, BACARDI

Special Thanks to 4th & Heart, Lavazza Coffee and Tea Forté