Background
The James Beard House is the former home of the famous foodie, James Beard. His house is located in the Chelsea neighborhood of Manhattan and is now home to the James Beard Foundation. The foundation is best known for the James Beard Awards, where the best chefs and restaurants in the country are recognized annually. In addition to the awards, the house hosts multiple dinners a week with famous chefs from around the country. Here is an overview of my amazing dinner at the James Beard House with chef Sujan Sarkar of ROOH in San Francisco and Baar Baar in New York City.
The Experience
When we arrived, we walked into a building that looks just like all of the other townhouses in the West Village. We checked in and were guided through an extravagant kitchen into a small foyer that also led to an outdoor patio. A trendy bartender was making two different craft cocktails, one with bourbon and one with gin. After selecting our cocktails, all of the other diners for the night mingled and were served a selection of delicious, unique, and colorful canapés. About half an hour later, we were guided to our table for the night. At our table was another couple who were also major “foodies.” This dinner was one of the most delicious, unique, and memorable dining experiences of my life.
The Menu
Canapés:
Lamb Keema – Potato Mousse
San Marzano Acahar – Kori Roti Crisp
Beetroot Papad – Goat Cheese, Podi
Jhal-Muri Bar – Avocado, Tamarind, Mint
First Course:
Pani Puri – Feuillie de brick Tart, Passion Fruit Water
Chickpea Cake – Caviar, Gold
Second Course:
Liquid Egg Bhurji – Garlic Thecha, Sel Roti
Paired With: NV Champagne Gosset Brut Excellence
Third Course:
Melon Rasam – Avocado, Sea Buckthorn, West Coast Oyster
Paired With: 2017 Domaine Huet Sec “Clos du Bourg”
Fourth Course:
Duck Kebab – Foiegras Galouti, 100% Cocoa, Masala Hazel Nut
Pao – with Duck fat and Cracklings
Paired With: 2015 Château de Meursault “Clos de Château” Monopole
Fifth Course:
Wild Ecuadorian Prawn – Uni Malai Curry
Paired With: 2014 DeLoach Estate Pinot Noir
Sixth Course:
Short Ribs Curry – Baby Turnip, Masala Marrow Croquette
Paired With: 2015 Medici Ermete Concerto Lambrusco
Finale:
Cashew Cake – Texture of Coconut, Coconut Water Caramel
Paired With: 2015 Jules Taylor Late Harvest Sauvignon Blanc
