Phillip Lopez and his team at the James Beard House
Puffed Lobster Crackers with Tarragon Caviar, Lobster–Bergamot Mousse, and Wild Herbs; Grilled Ducks' Hearts with Roasted Anticucho Sauce, Charred Onions, Compressed Melon, and Crispy Funyuns; Pizzette di Nduja Sausage with Pumpkin Seed Ricotta, Za’atar Naan Crisps, and Pumpkin Preserves; Black Tea–Smoked Scallop Crudo with Satsuma Pearls and Pecan Leather
The Incredible Edible Egg > Marbled Rye–Pine Nut Picada with Warm Egg Yolk, Cauliflower Soubise, Crispy Pancetta Chip, and Wildflowers
Phillip Lopez at the James Beard House
Monkfish Liver Parfait with Lychee Gelée, Young Coconut Snow, Truffled Green Peaches, and Pickled Sea Beans
Black-Lacquered Duck Tortellini with Vanilla–Fennel Tapioca, Sichuan-Cured Beef Tendon, Black Duck–Tea Broth, and Charred Onion Ash Purée
Sablefish Véronique with Toasted Marcona Almond Purée, Compressed Celery, Pickled Grapes, Baby Fennel, and Grape Yeast Foam
Behind the scenes in the James Beard House kitchen
Sous Vide Lamb Loin with Peach Pit–Roasted Wheat-Berry Oatmeal, Celery Root Bark, Roasted Chicory, and Charred Saba Miso
Indian Falooda with Louisiana Citrus, Nitro-Pineapple, Blueberry Vermicelli, Puffed Rice, Rehydrated Basil Seeds, Wildflowers, and Geranium–Rose Milk
Dinner

Modern New Orleans Tradition

Phillip Lopez

Root, New Orleans

Following stints with industry icons Michel Richard and John Besh, chef Phillip Lopez opened his own New Orleans restaurant, Root. Since then, Lopez has been a progressive force for redefining preparation, techniques, and flavors in the Big Easy’s culinary landscape, earning Root a coveted spot on Bon Appétit’s 50 Best New Restaurants list.

Event photos taken by Phil Gross. 

Related Info:

MENU

  • Hors d’Oeuvre

    • Puffed Lobster Crackers with Tarragon Caviar, Lobster–Bergamot Mousse, and Wild Herbs
    • Black Tea–Smoked Scallop Crudo with Satsuma Pearls and Pecan Leather
    • Pizzette di Nduja Sausage with Pumpkin Seed Ricotta, Za’atar Naan Crisps, and Pumpkin Preserves
    • Grilled Ducks' Hearts with Roasted Anticucho Sauce, Charred Onions, Compressed Melon, and Crispy Funyuns
    • Stuffed Aloo Poori with Toasted Garam Masala, Sweet Potatoes, and Indian Lime Pickles
    • Velenosi Passerina Brut NV
  • Dinner

    • Smoked Oyster with Charentais Melon Mignonette, Buttermilk–Horseradish Ice, and Oyster Leaf
    • Peter Jakob Kühn Riesling Sekt Brut NV
    • The Incredible Edible Egg > Marbled Rye–Pine Nut Picada with Warm Egg Yolk, Cauliflower Soubise, Crispy Pancetta Chip, and Wildflowers
    • COS Ramí 2011
    • Monkfish Liver Parfait with Lychee Gelée, Young Coconut Snow, Truffled Green Peaches, and Pickled Sea Beans
    • Weingut Lagler Steinborz Grüner Veltliner 2011
    • Black-Lacquered Duck Tortellini with Vanilla–Fennel Tapioca, Sichuan-Cured Beef Tendon, Black Duck–Tea Broth, and Charred Onion Ash Purée
    • Giacomo Borgogno & Figli Barbera d'Alba 2011
    • Sablefish Véronique with Toasted Marcona Almond Purée, Compressed Celery, Pickled Grapes, Baby Fennel, and Grape Yeast Foam
    • J. Hofstätter Meczan Pinot Noir 2012
    • Sous Vide Lamb Loin with Peach Pit–Roasted Wheat-Berry Oatmeal, Celery Root Bark, Roasted Chicory, and Charred Saba Miso
    • Le Macchiole Bolgheri Rosso 2011
    • Indian Falooda with Louisiana Citrus, Nitro-Pineapple, Blueberry Vermicelli, Puffed Rice, Rehydrated Basil Seeds, Wildflowers, and Geranium–Rose Milk
    • Ansgar Clüsserath Trittenheimer Apotheke Riesling Kabinett 2011

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 11.20.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

April 2016

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