Foie Gras-Jelly Doughnuts

Park a plate for dinner from “Top Chef”’s Voltaggio sibs at Beard House on March 9

By Elizabeth Bougerol
|  Tuesday, Feb 2, 2010  |  Updated 4:55 PM EDT
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Foie Gras-Jelly Doughnuts

cathepsut (l.), ciyy (r.)/Flickr Creative Commons 2.0

Foie gras-jelly doughnuts on the menu at the Beard House.

“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.

 

Hors d’Oeuvre

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

Champagne Delamotte Brut NV
Graham Beck Brut Rosé 2007

Dinner

Shima Aji with Sea Sponge, Japanese Peach, and Finger Lime
Kamoizumi Komekome-Shu Sake

Sturgeon with Salsify, Quinoa, and Morels
Sanford Santa Rita Hills Pinot Noir 2007

Pigeon Pastrami with Gruyère, Rye, and Mustard
Duchesse de Bourgogne Flemish Red Ale

Wagyu Beef Cheek with Roasted Peppers, Chickpeas, and Parsley
Lamadrid Reserva Malbec 2006

Baba au Rhum with Charred Pineapple Jelly and Pineapple Sorbet
Rosenhof Trockenbeerenauslese Chardonnay 2004

Chocolate with Hazelnuts, Espresso, and Toasted Marshmallow
Castellare S. Niccolò Vin Santo del Chianti Classico 2000

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)

More information and reservations here

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