January 20, 2016 at James Beard Foundation in New York.
The Land and Sea dinner menu will feature:
Bites by Chef Bryan Gregg
Our Sourdough, Whipped Farm Cheese, Pickled Truffles and Dill Weed
Lightly-Charred Ostrich Tartare, Burnt Onion Gelée, Sweet Onion Juice and Blossoms
Bites by Chef Evan Hennessey
Puffed Pollock Cracker, Autumn Olive Tapenade, Smoked Crème Fraiche, Lemon Balm
Sulfur Bean Panisse, Sweet Potato Mostarda, Pickled Yellow Carrots
First Course – Chef Evan Hennessey
Ocean Water Poached Cusk, Cured & Smoked Cusk, Aerated Oyster Crisp with Bay Powder, Oyster Sauce, Sea Urchin-Miso Puree, Chicken-of-the-Woods, Green Crab ‘Noodle’
Second Course – Chef Evan Hennessey
Rye & Wheat Berry Porridge, Slow-Cooked Duck Egg Yolk, Cabbage, Sunchoke, Thai Basil, Winter Squash
Third Course – Chef Bryan Gregg
Warm Rabbit Sausage, Hen-of-the-Woods Mushrooms and Creamed Sprouted Farro
Fourth Course – Chef Bryan Gregg
Dry-Aged Venison, Ash-Cooked Beets, Clove and Smoked Bleu Purée
Dessert Course – Chefs Collaboration
Foamed Parsnip Milk, Apple Sponge, Cider Candy, Honey Pollen – Chef Bryan Gregg
Candied Parsnip, Parsnip-Almond ‘Cheese’, Apple Curd, Whipped Cider, Smoked Caramel Sorbet – Chef Evan Hennessey
Cost: $130 for James Beard House members and $170 for the general public.
Friends and fans of Escape can access a limited number of $130 discounted tickets and should call Escape at 973-744-0712 for details.
Please contact the James Beard House to reserve a seat: 212-627-2308.