Foie Gras-Jelly Doughnuts

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

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    NEWSLETTERS

    TK
    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