Eye Candy: Cooking for Haiti
Eric Hara of the Oak Room served this lemon pavlova, lemon sorbet, and rose water syrup dessert at last week's Beard House benefit for Haiti. The dinner raised over $4,000 for the International Rescue Committee and its support of the country's earthquake victims.
See more photos from the evening here.
(Photo by Bobbi Lin)
On the Menu: JBF Haiti Benefit with the Oak Room
Hungry to make a difference? This Thursday's Beard House dinner, which features David Burke alum Eric Hara of the Oak Room, will benefit victims of the earthquake in Haiti. All event proceeds will go toward the International Rescue Committee and its efforts on the island.
Here's what's on the menu:
Kumamoto Oysters2 > Warm with Osetra Caviar and Truffle Glaçage; and Cold with Pineapple–Vanilla Emulsion
Sautéed Foie Gras with Chestnut–Celery Soup and Roasted Bosc Pears
Lobster and Sweetbread Potpie with Périgord Truffle–Lobster Sauce
Short Rib Pot-au-Feu with Crayfish Dumplings, Bone Marrow Custard, Gremolata, and Shellfish Consommé
Lemon Pavlova with Lemon Sorbet and Rose Water
Click here to view the full menu and reserve a seat.
Ask a Chef: What is your favorite Halloween candy?
“Candy corn.” –Eric Hara, The Oak Room, NYC “Candy corn.” –Akhtar Nawab, formerly of Elettaria, NYC “Candy corn. Candy corn is a good time.” –Marc Forgione, Marc Forgione, NYCMemorEATS: Eric Hara
“I was in the middle of service on a Saturday night at David Burke & Donatella and our hood system went off. Then all the electricity and gas also shut down, so we ended up cooking salmon in the dishwasher. The whole dining room had already been sat and we had to feed them with salmon from the dishwasher.” –Eric Hara, The Oak Room, NYCCategories
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