After Alfred Portale wowed us with his braised artichoke ravioli at last year's gala auction, we've been counting down the days until the iconic chef's Beard House dinner. The highly anticipated meal is going down tomorrow night, for which Portale will round up his New York team (as well as the crew from his semi-new Miami outpost, Gotham Steak) to prepare this New American menu:
Cauliflower Custard with Santa Barbara Sea Urchin, Golden Osetra Caviar, and Aged Soy Sauce
Hamachi Sashimi with Asian Pear, Radishes, Honshimeji Mushrooms, and Soy–Yuzu Sauce
Truffle-Crusted Atlantic Halibut with Romanesco Cauliflower, Marcona Almonds, and Vermouth Emulsion
50-Day-Aged Niman Ranch Sirloin with Market Carrots, Vidalia Onion Rings, Bone Marrow, and Bordelaise
Meyer Lemon Pudding with Ruby Red Grapefruit Carpaccio, Bergamot, and Banana Torte
Creamy Chocolate Budino with Almond Praline, Salted Caramel Chantilly, and Espresso Gelato
After Alfred Portale wowed us with his braised artichoke ravioli at last year's gala auction, we've been counting down the days until the iconic chef's Beard House dinner. The highly anticipated meal is going down tomorrow night, for which Portale will round up his New York team (as well as the crew from his semi-new Miami outpost, Gotham Steak) to prepare this New American menu:
Cauliflower Custard with Santa Barbara Sea Urchin, Golden Osetra Caviar, and Aged Soy Sauce
Hamachi Sashimi with Asian Pear, Radishes, Honshimeji Mushrooms, and Soy–Yuzu Sauce
Truffle-Crusted Atlantic Halibut with Romanesco Cauliflower, Marcona Almonds, and Vermouth Emulsion
50-Day-Aged Niman Ranch Sirloin with Market Carrots, Vidalia Onion Rings, Bone Marrow, and Bordelaise
Meyer Lemon Pudding with Ruby Red Grapefruit Carpaccio, Bergamot, and Banana Torte
Creamy Chocolate Budino with Almond Praline, Salted Caramel Chantilly, and Espresso Gelato
