While the rest of foodie nation eagerly awaits the next helping of Top Chef, we're getting a between-seasons taste of the show's latest and greatest hitters. Tonight the Beard House is welcoming Top Chef host Tom Colicchio and the chefs who help keep his acclaimed empire humming, including Damon Wise of Craft and the folks at the just-launched Colicchio & Sons. Here's a peek at the menu:
Ricotta and Black Truffle Ravioli with Puntarelle and Slow-Cooked Egg
Halibut with Spring Onions, Black Garlic–Braised Mushrooms, and English Pea Purée
Stuffed Squid with Cavalo Nero, Black Risotto, Spicy Tomatoes and Cocoa Nibs
Suckling Pig with Fava Beans
Roasted and Braised Elysian Fields Lamb with Morels and Stinging Nettles
Meyer Lemon Napoleon
Milk Chocolate–Passion Fruit Panna Cotta with Salty Caramel and Sweet Milk Sorbet
But it doesn't stop there. Tomorrow night we're bringing in Michael Voltaggio and Bryan Voltaggio, the immensely talented brothers whose neck-and-neck fight to last season's finish made for some of the most thrilling cooking the show has ever seen. Unsurprisingly, their menu oozes with innovation and wit. (Pigeon pastrami? Genius.)
Shima Aji with Sea Sponge, Japanese Peach, and Finger Lime
Sturgeon with Salsify, Quinoa, and Morels
Pigeon Pastrami with Gruyère, Rye, and Mustard
Wagyu Beef Cheek with Roasted Peppers, Chickpeas, and Parsley
Baba au Rhum with Charred Pineapple Jelly and Pineapple Sorbet
Chocolate with Hazelnuts, Espresso, and Toasted Marshmallow
To view the full menus, click here and here.
While the rest of foodie nation eagerly awaits the next helping of Top Chef, we're getting a between-seasons taste of the show's latest and greatest hitters. Tonight the Beard House is welcoming Top Chef host Tom Colicchio and the chefs who help keep his acclaimed empire humming, including Damon Wise of Craft and the folks at the just-launched Colicchio & Sons. Here's a peek at the menu:
Ricotta and Black Truffle Ravioli with Puntarelle and Slow-Cooked Egg
Halibut with Spring Onions, Black Garlic–Braised Mushrooms, and English Pea Purée
Stuffed Squid with Cavalo Nero, Black Risotto, Spicy Tomatoes and Cocoa Nibs
Suckling Pig with Fava Beans
Roasted and Braised Elysian Fields Lamb with Morels and Stinging Nettles
Meyer Lemon Napoleon
Milk Chocolate–Passion Fruit Panna Cotta with Salty Caramel and Sweet Milk Sorbet
But it doesn't stop there. Tomorrow night we're bringing in Michael Voltaggio and Bryan Voltaggio, the immensely talented brothers whose neck-and-neck fight to last season's finish made for some of the most thrilling cooking the show has ever seen. Unsurprisingly, their menu oozes with innovation and wit. (Pigeon pastrami? Genius.)
Shima Aji with Sea Sponge, Japanese Peach, and Finger Lime
Sturgeon with Salsify, Quinoa, and Morels
Pigeon Pastrami with Gruyère, Rye, and Mustard
Wagyu Beef Cheek with Roasted Peppers, Chickpeas, and Parsley
Baba au Rhum with Charred Pineapple Jelly and Pineapple Sorbet
Chocolate with Hazelnuts, Espresso, and Toasted Marshmallow
To view the full menus, click here and here.
