Brad Farmerie has been wowing us for years, from his innovative antipodal cuisine at Public to his recent victory at New York City's Cochon 555. For tomorrow's Beard House dinner, he and his Double Crown team will celebrate the Chinese New Year with a feast of reimagined and refined Asian street food. Check out the menu below (and view the official event page here):
Hors d’Oeuvre
Abundance > Prawn Toasts with Chile Sambal
Fortune > Quail San Choi Bao
Luck > Mandarin Oranges with Minced Pork and Prawn Paste
Wealth > Slow-Braised Duck Spring Rolls with Double Crown XO Sauce
Pairings: Clover Hill Brut 2003; Plymouth Gin and Seasonal Jam Cocktails
Dinner
For the Table > Sichuan-Pickled Cucumbers and Black Shiitakes; Coconut Brioche with Black Sesame Seeds; Chile–Scallion Buns; and Soy–Mushroom Butter
Smoked Hamachi Sashimi with Pickled Daikon, Chinese Salted Black Beans, Lime Vinaigrette, and Crispy Taro
Pairing: Brooks Willamette Riesling 2007
Bak Kut Teh
Pork Bone–Tea Soup with Rice Noodles, Shiitakes, and Fried Tofu
Pairing: Bethel Heights Vineyard Pinot Gris 2009
Pan-Seared Wild Striped Bass with Kai-Lan, Lily Bulb–Water Chestnut Salad, Chile Oil, and Shaoxing Broth
Pairing: The Four Graces Pinot Blanc 2009
Eight-Jewel Duck > Roasted Duck Breast with Lap Cheong Sausage, Lotus Root, Bamboo Shoots, and Chinese Black Vinegar Dressing
Pairing: Soléna Grand Cuvée Pinot Noir 2008
Banana Chawan Mushi with Tangerine Sorbet and Coconut Jelly
Miso, Caramel, and Coconut Torte with Star Anise Ganache and Condensed Milk Ice Cream
Pairing: Elderton Golden Botrytis Semillon 2007
Brad Farmerie has been wowing us for years, from his innovative antipodal cuisine at Public to his recent victory at New York City's Cochon 555. For tomorrow's Beard House dinner, he and his Double Crown team will celebrate the Chinese New Year with a feast of reimagined and refined Asian street food. Check out the menu below (and view the official event page here):
Hors d’Oeuvre
Abundance > Prawn Toasts with Chile Sambal
Fortune > Quail San Choi Bao
Luck > Mandarin Oranges with Minced Pork and Prawn Paste
Wealth > Slow-Braised Duck Spring Rolls with Double Crown XO Sauce
Pairings: Clover Hill Brut 2003; Plymouth Gin and Seasonal Jam Cocktails
Dinner
For the Table > Sichuan-Pickled Cucumbers and Black Shiitakes; Coconut Brioche with Black Sesame Seeds; Chile–Scallion Buns; and Soy–Mushroom Butter
Smoked Hamachi Sashimi with Pickled Daikon, Chinese Salted Black Beans, Lime Vinaigrette, and Crispy Taro
Pairing: Brooks Willamette Riesling 2007
Bak Kut Teh
Pork Bone–Tea Soup with Rice Noodles, Shiitakes, and Fried Tofu
Pairing: Bethel Heights Vineyard Pinot Gris 2009
Pan-Seared Wild Striped Bass with Kai-Lan, Lily Bulb–Water Chestnut Salad, Chile Oil, and Shaoxing Broth
Pairing: The Four Graces Pinot Blanc 2009
Eight-Jewel Duck > Roasted Duck Breast with Lap Cheong Sausage, Lotus Root, Bamboo Shoots, and Chinese Black Vinegar Dressing
Pairing: Soléna Grand Cuvée Pinot Noir 2008
Banana Chawan Mushi with Tangerine Sorbet and Coconut Jelly
Miso, Caramel, and Coconut Torte with Star Anise Ganache and Condensed Milk Ice Cream
Pairing: Elderton Golden Botrytis Semillon 2007
