First Annual Queens Cooks

Menu

• Hors d’Oeuvre​​
• Jimmy Tu
  • Coconut–Sea Scallop Ceviche with Peanuts, Cilantro, Kaffir Lime, and Taro Chips
  • Roasted Red Wattle Pork Banh Mi Sandwiches with Pâté, Maple-Cured Ham, Head Cheese, Jalapeños, and Pickled Radishes
  • Local Grassfed Beef Tenderloin Pho with Basil, Bean Sprouts, Rice Noodles, and Shallot Oil
  • Rock Shrimp Spring Rolls with Bamboo Shoots, Wood Ear Mushrooms, and Glass Noodles
  • Local Organic Butter Lettuce, Grilled Sweet Potato, and Shiitake Mushroom Packets with Rice Vermicelli, Scallion Oil, and Peanut Sauce
    
• Cocktails by the Local NY 
  • Long Island City Iced Tea > Vodka with Crimson Berry Tea, Campari, Orange Bitters, and Lemon Juice
  • Anthony Nappa Anomaly 2014
  • Stella Artois, Leffe Blond, and Hoegaarden
• Dinner
• Alex Schindler
  • Hake with Delicata Squash, Arbequina Olives, and Brown Butter
  • Eve's Cidery Beckhorn Hollow Dry Sparkling Cider NV
• Alfonso Zhicay
  • Seafood Stew with Farmers’ Market Vegetables, Scallops, Shrimp, and Lemon and Basil Oil–Infused Squid 
  • Sherwood House Unoaked Chardonnay 2013
• Danny Brown
  • Braised Niman Ranch Beef Cheeks Bourguignon with Truffled Potatoes, Carrots, Onions, Mushrooms, and Red Wine 
  • Onabay Vineyards Cot-Fermented Cabernet Franc-Malbec 2013
• Hugue Dufours and George McKirdy
  • Dessert Duo
  • Wine pairings provided by Ernesto Vega, Table Wine.
  • Wines generously selected and donated by Table Wine
    

• No menu substitutions are available for this dinner.