“Top Chef” viewers will recognize Bryan and Michael Voltaggio as the brothers who spiked every dish with liberal doses of sibling rivalry. Now they come from their respective day jobs – Bryan, at Volt in Frederick, Md. and Michael at Pasadena, Calif.’s Langham Huntington Hotel Dining Room – to cook a lavish dinner at the James Beard House on March 9. And that dinner kicks off with foie gras-jelly doughnuts, which we’d submit as the official jumping of the shark on the high-low-contrast thing (right behind “porcini munchos” – do the Munchos™ people know about this?). Full menu below.
Foie Gras–Jelly Doughnuts
White Chocolate Caviar with Passion Fruit
Porcini Munchos
Sweet-and-Sour Macarons with Avocado and Soy
Maroon Carrots with Ginger and Whitefish Roe
Marvesta Farm Shrimp Crackers with Curry
Shima Aji with Sea Sponge, Japanese Peach, and Finger Lime
Sturgeon with Salsify, Quinoa, and Morels
Pigeon Pastrami with Gruyère, Rye, and Mustard
Wagyu Beef Cheek with Roasted Peppers, Chickpeas, and Parsley
Baba au Rhum with Charred Pineapple Jelly and Pineapple Sorbet
Chocolate with Hazelnuts, Espresso, and Toasted Marshmallow
Details
James Beard House Dinner: Bryan and Michael Voltaggio
Tuesday, March 9, 7PM
The Beard House, 167 West 12th Street; 212.627.2308
$165 (JBF Members $125)