Even though we've finally come to terms with fall's arrival, tomorrow's Beard House event, which features the Hawaiian-inspired cuisine of Carol Wallack and Aleksiy Shalev, will be as welcome as a warm summer breeze. Check out the menu after the jump (and click here to reserve your seat):
Hors d’Oeuvre
Unagi with Banana, Bacon, and Avocado
Seared Wagyu Beef with Caviar and Truffle Cream on Crackers
Beef Carpaccio–Wrapped Oysters
Pairing: Champagne Duval-Leroy Brut NV
Dinner
Sashimi Trio > Hawaiian Big-Eye Tuna, Wagyu Beef Strip Loin, and Hamachi; Served with Jalapeño, Soy, and Grapeseed Oil
Pairing: Adelsheim Pinot Blanc 2008
Braised Rabbit and Crab with Japanese Sweet Potato Gnocchi, Tatsoi, Ginger, Leeks, and Chile Oil
Pairing: Substance Riesling 2008
Seared Duck Breast with Grilled Hawaiian Blue Prawn and Duck Confit; Served with Foie Gras–Kabocha Squash Purée, Kumquats, Parsnips, Mustard Greens, and Five-Spice Jus
Pairing: Truchard Pinot Noir 2007
Grilled Lamb Rack and Vanilla Butter–Poached Lobster with Beet–Tamarind Purée, Long Beans, Baby Fennel, Coconut Creamed Spinach, Fingerling Potatoes, and Lamb Jus
Pairing: Klinker Brick Winery Farráh Syrah 2007
Maple-Confited Kabocha Squash with Adzuki Bean Cake, Candied Sea Beans, Bacon–Praline Brittle, and Vanilla–Miso Ice Cream
Pairing: Moscadoro Moscato NV
Even though we've finally come to terms with fall's arrival, tomorrow's Beard House event, which features the Hawaiian-inspired cuisine of Carol Wallack and Aleksiy Shalev, will be as welcome as a warm summer breeze. Check out the menu after the jump (and click here to reserve your seat):
Hors d’Oeuvre
Unagi with Banana, Bacon, and Avocado
Seared Wagyu Beef with Caviar and Truffle Cream on Crackers
Beef Carpaccio–Wrapped Oysters
Pairing: Champagne Duval-Leroy Brut NV
Dinner
Sashimi Trio > Hawaiian Big-Eye Tuna, Wagyu Beef Strip Loin, and Hamachi; Served with Jalapeño, Soy, and Grapeseed Oil
Pairing: Adelsheim Pinot Blanc 2008
Braised Rabbit and Crab with Japanese Sweet Potato Gnocchi, Tatsoi, Ginger, Leeks, and Chile Oil
Pairing: Substance Riesling 2008
Seared Duck Breast with Grilled Hawaiian Blue Prawn and Duck Confit; Served with Foie Gras–Kabocha Squash Purée, Kumquats, Parsnips, Mustard Greens, and Five-Spice Jus
Pairing: Truchard Pinot Noir 2007
Grilled Lamb Rack and Vanilla Butter–Poached Lobster with Beet–Tamarind Purée, Long Beans, Baby Fennel, Coconut Creamed Spinach, Fingerling Potatoes, and Lamb Jus
Pairing: Klinker Brick Winery Farráh Syrah 2007
Maple-Confited Kabocha Squash with Adzuki Bean Cake, Candied Sea Beans, Bacon–Praline Brittle, and Vanilla–Miso Ice Cream
Pairing: Moscadoro Moscato NV
