Dinner at the Beard House

Spring brings so many great traditions to the South- traps fill with crawfish, the humble blue crab drops it shell to show us it's soft side, peach blossoms give way to the the first fruit of the season- but the South's grandest tradition takes place not in the fields, nor the bay's or marshes. On the first Saturday in May, the finest thoroughbreds in the world gather under the twin spires that rise above the lush fields of Kentucky's bluegrass. As of late, Churchill Downs has become THE place to be when the ponies are running (just check US Weekly the week after the race).

Those you who can't make the trip this year, don't worry, Louisville is coming to New York City. On Saturday, May 3rd, I'm teaming up with my fellow chefs from the Insitiute of Culinary Education to put on a dinner at the James Beard House. Maker's Mark is jumping on board with us and crafting a special bourbon cocktail for each course.

Tickets for the dinner aren't available for sale yet, but the menu's ready. All my friends back, time to start looking for plane tickets...

Cornmeal and Country Ham Gougere with Bourbon Cream
Farm Egg Salad Sandwich with Asparagus
Foie Gras Brulee with Green Peach Chutney
Grilled Oyster and Pork Belly Brochette with Fresh Pickles
Maker’s Mark Mint Julep

Bourbon Cured and Smoked Wild King Salmon
Jicama and Beet Slaw, Yellow Mustard Seed Vinaigrette

Petit Farcis a la Sud
Vidalia Onion Shoots with Crab, Corn and Bacon Stuffing; Baby Tomatoes and Okra Hoppin John; Zucchini filled with Crawfish Hollandaise and Chive Blossoms

Head-on Port Royal Shrimp
Sunchoke Agnolotti, Morels, Bourbon and Cream

Lamb Two Ways
Seared Loin with Pulled Breast Stuffing, Sweet Pea Puree, Texas Onion and Truffle Jus

Bourbon Braised Veal Cheeks and Crisp Sweetbreads
Baby Turnip and Fava Bean Ragout, Crushed New Potatoes and Romaine Coulis

Tobacco Scented El Ray Chocolate Tart
Pecan Ice Cream, and Bourbon Sabayon

Paris, Redux

One of our favorite meals in Paris was at the restaurant Mon Vieil Ami. It's nestled on the kind of street that just feels like Paris- the road, not really wide enough for two cars (I doubt its designers ever dreamed of such a thing, nevermind two of them) and sidewalks that two people might be able to squeeze down side-by-side, if it weren't for the cars that park two of their wheels on the sidewalk. Throw a grey sky and the towers of the Notre Dame in the background... well, you the picture.

Chef Antoine Westermann hails from Strasbourg, which is significant- because of all the things Alsatians are known for- vegetables are phenomenally low on the list (except of course cabbage for the choucroute garni). However, at Mon Vieil Ami les legumes are brilliantly fresh and treated with great care. I was a bit surprised when my plat des legumes arrived in a bowl, though the tiniest sniff of the dish immediately erased any doubts. It was a gorgeous pile of winter vegetables surrounded by a vinegary pool vegetable broth that was heavily scented with cumin. The tender incarnations of young winter vegetables in the bowl were echoed on top with thin shavings of their raw counterparts.

Excuse the low light here, I wasn't about to turn my flash on in the restaurant.

My challenge (to myself): Get to the Greenmarket and recreate this dish . I'll hit the market in the morning and see what I can find, then get into the kitchen and see how I do...

...Paris, Redone