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The Iconoclast Dinner

Honorary Event Chair; Tamron Hall, Award Winning Journalist

Honorary Iconoclast Dinner Event Chair
Condola Rashad, Pulitzer-Prize Winning Actress

SATURDAY, JUNE 8th 2019

TIME        VIP Reception              6:30  PM
                 General Reception      7:15  PM
                 Dinner                           8:00 PM

The James Beard House
167 West 12th Street
New York, NY 10011

ADMISSION

LEADER
VIP Reception, Seven Course Dinner, VIP item in Gift Tote
$1250

PATRON
General Reception, Seven Course Dinner, Gift Tote
$1000

FRIEND
Seven Course Dinner, Gift Tote
$500

 

VIP RECEPTION

Reem Assil
Hibaar; Squid, Bulgur, Dill

Selassie Atadika
Peri Peri Shrimp, Rum Kelewele Puree

George Azar
Rare Beef, Aged Nouc Mam

Paxx Caraballo Moll
Snapper Crudo, Watermelon, Serrano

Geoff Davis
Sea Island Pea Falafel, Sacramento Caviar

GENERAL RECEPTION

Reem Assil
Shish Barak; Lamb Dumpling, Yogurt, Mint

Selassie Atadika
Duck Confit Bastilla

George Azar
Bắp Xào; BBQ Corn, Rau Mau, Lemongrass

Paxx Caraballo Moll
Seared Tuna, Yucca, Cucumber

Geoff Davis
Chilled Rhubarb Soup

WINE

Giulio Ferrari “Riserva del Fondatore”, Brut, Trento, Italy 2007

Rêve de la Mer Rosé, Corsica, France 2016

The Withers Winery “English Hill” Pinot Noir, Sonoma Coast, California 2017



SPIRITS

Adult SnoCone

PAMA ice, Meyer Lemon, René Briand Sparkling Blanc de Blancs Brut

I Believe I Know You, Very Well

Reposado Tequila, Domaine de Canton, Sherry, Spent Coffee,

Melancia For Marielle

Watermelon + Fennel Shrub, Cachacha, Domaine de Canton, Skinos

All That Lies between Persia and Mexjico

Mezcal, PAMA, Turmeric Honey Soda

WINES CURATED BY ICONOCLAST DINNER WINE HONOREE CASSANDRA FELIX
SPIRITS CURATED BY ICONOCLAST DINNER SPIRITS HONOREES ASHTIN BERRY


DINNER
 

Apéritif

Stolen Credits

Elijah Craig, Domaine de Canton, Charred Pineapple, Hella Bitters

Eater America’s Best New Restaurants, Geoff Davis, True Laurel, San Francisco

Scallop Carpaccio, Favas, Pickled Cherries

Argyros Assyrtiko, Santorini, Greece, 2016
 

James Beard Foundation Best Chef Semifinalist: West, Reem Assil, Reem’s California + Dyafa, Oakland

Mulukhiyah; Halibut, Jute Mallow, Fennel Broth

L'Avenir "Single Block" Chenin Blanc, Stellenbosch, South Africa 2017

Food & Wine Magazine’s 2019 Best New Chef, Paxx Caraballo Moll, JungleBird Bar, San Juan, Puerto Rico

Plantain Gnocchi, Pork, Coconut

CVNE “Imperial” Gran Reserva, Rioja, Spain 2011

EAT Foundation + CIA’s Plant-Forward Global 50 Chefs, Selassie Atadika, Midunu, Accra, Ghana

Duck Yassa, Fonio, Dried Mango + Jackfruit

Château de la Nerthe, Châteauneuf-du-Pape, Rhône Valley, France 2015

Zagat’s 30 Under 30 Rock Stars Redefining the Industry, George Azar, Flowers of Vietnam, Detroit

Bò Lúc Lắc A5 “Shaking Beef”; Muoi Tieu Chanh

Schrader Cellars “Double Diamond” Cabernet Sauvignon, Oakville, California 2016

 

Executive Pasty Chef,  Erika Chan, The Publican, Chicago

Pre-dessert
Jasmine Kombucha Foam, Strawberry Sherbet

Finale
Blackberry Sorrel Posset

Laurent-Perrier “Harmony” Demi-Sec, Tours-sur-Marne N/V

Digestif

Laissez les Bon Temps Rouler

Basil Infused PAMA, Cognac, Rye, Rhubarb Strawberry Syrup

 

Wine pairings by 2019 Iconoclast Dinner Wine Honoree, Cassandra Felix, The Breakers Palm Beach

Spirits curated by 2019 Iconoclast Dinner Spirits Honoree, Ashtin Berry, The Cooks Club, New Orleans

 

 

No one under 21 admitted

Partners

Premier

 

 

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Prestige

 
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Supporting

 
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Domaine.jpg
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Official Apparel

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Pouring

 
 
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Ingredient

 
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Media

 
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