Since making it to the finale on Top Chef, Bryan Voltaggio has been on fire, earning a 2010 JBF Best Chef nomination and the widespread praise of critics and diners. At tonight's Beard House dinner, chef Voltaggio will treat guests to a taste of his electrifying, modern cuisine. The event is booked solid, so we're left to only imagine what it will be like to feast on his menu, which is listed below:
Hors d’Oeuvre
Celeriac Macarons with Foie Gras and Cara Cara Orange
Lobster Crackers with California Estate Osetra Caviar, Chives, and Crème Fraîche
Chips and Dip > Ibérico Lomo and Barbecue Potato Chip
Edible Mojitos with Sea Foam
Crispy Hay–Smoked Oysters with Ramps
Pairing: Champagne Gardet Chigny-Les-Roses Brut Reserve NV
Dinner
Spring Garden > Beets with Timothy Hay–Smoked Carrots, Radishes, Soil, Fiddleheads, and Sheep’s-Milk Cheese
Pairing: Vigneau-Chevreau Vouvray 2009
Jonah Crab with Avocado, Yuzu, White Soy, and Coriander Blooms
Pairing: La Cana Albariño 2009
Arctic Char with Everything Bagel, Preserved Lemon, Sorrel, and Capers
Pairing: Domaine de la Collonge Pouilly-Fuissé 2007
Rabbit with Prosciutto, Eggplant, Olives, and Fennel
Pairing: EiEiO Pinot Noir 2007
Border Springs Farm Lamb with Green Garlic, Morels, and Fava Beans
Pairing: Ciacci Piccolomini d’Aragona Brunello di Montalcino 2004
Strawberry Shortcake with Tonka Bean, Aerated White Chocolate, and Garden Tarragon
Pairing: Torbreck The Bothie 2010
Since making it to the finale on Top Chef, Bryan Voltaggio has been on fire, earning a 2010 JBF Best Chef nomination and the widespread praise of critics and diners. At tonight's Beard House dinner, chef Voltaggio will treat guests to a taste of his electrifying, modern cuisine. The event is booked solid, so we're left to only imagine what it will be like to feast on his menu, which is listed below:
Hors d’Oeuvre
Celeriac Macarons with Foie Gras and Cara Cara Orange
Lobster Crackers with California Estate Osetra Caviar, Chives, and Crème Fraîche
Chips and Dip > Ibérico Lomo and Barbecue Potato Chip
Edible Mojitos with Sea Foam
Crispy Hay–Smoked Oysters with Ramps
Pairing: Champagne Gardet Chigny-Les-Roses Brut Reserve NV
Dinner
Spring Garden > Beets with Timothy Hay–Smoked Carrots, Radishes, Soil, Fiddleheads, and Sheep’s-Milk Cheese
Pairing: Vigneau-Chevreau Vouvray 2009
Jonah Crab with Avocado, Yuzu, White Soy, and Coriander Blooms
Pairing: La Cana Albariño 2009
Arctic Char with Everything Bagel, Preserved Lemon, Sorrel, and Capers
Pairing: Domaine de la Collonge Pouilly-Fuissé 2007
Rabbit with Prosciutto, Eggplant, Olives, and Fennel
Pairing: EiEiO Pinot Noir 2007
Border Springs Farm Lamb with Green Garlic, Morels, and Fava Beans
Pairing: Ciacci Piccolomini d’Aragona Brunello di Montalcino 2004
Strawberry Shortcake with Tonka Bean, Aerated White Chocolate, and Garden Tarragon
Pairing: Torbreck The Bothie 2010
