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David Chang Does Vegetables


David Chang Momofuku Noodle Bar, Momofuku Ssäm Bar, Momofuku Ko, and Momofuku Bakery & Milk Bar/ NYC

Andy Erickson and Annie Favia Favia Erickson Winegrowers/ Napa Valley, CA


That’s right, you read it correctly: David Chang, the chef who has famously refused to include vegetarian-friendly items on his restaurants’ menus, is cooking a meat-free meal at the Beard House. The multiple JBF Award winner has prepared an incredible menu featuring exotic vegetables—without a piece of pork in sight.

Event Details

Thu, 08.20.2009

07:00 PM, US/Eastern

  • JBF Members $200
  • General Public $250
  • Event Location:
The Beard House
167 West 12th Street
NYC
  • Call 212.627.2308 to reserve.

Hors d’Oeuvre

Smoked Potato Salad with Fines Herbes and Dill Granité

Salt-Pickled Celeriac Sheets with Squash Farce, Donburi, and Chervil

Red Ball Radishes with Butter, Poppy Seeds, and Black Sea Salt

Jonata La Flor de Jonata 2007


Dinner

Eckerton Hill Farm Cherry Tomatoes with Tofu, Shiso, and Sesame
Arietta On the White Keys 2007

Hawthorne Valley Buttermilk Salad with Chives, Carrots, Apple Juice, and Pine Nuts
Arietta On the White Keys 2007

Pea Soup with Dashi, Burnt Pea Tendrils, and Cucumber Balls
Favia Suize Viognier 2006

Migliorelli Farm Beets with Seaweed Threads, Quark Cheese, Sugar-Snap Peas, and Beet Jus
Favia La Josefina Pinot Noir 2004
Favia La Josefina Pinot Noir 2003

Roasted King Oyster Mushrooms with Pistachios, Icicle Radishes, and Daikon
Favia Cerro Sur 2006
Favia La Magdalena 2006

Sweet Corn Parfait with Chocolate and Sour Cream

Tristar Strawberry Sorbet with Celery Root and Yellow Cake
Jonata La Miel de Jonata NV


A selection of fine wines from Favia Winery and other exceptional wineries will be served with this dinner.
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