On the Menu: Daniel Boulud
Tonight's Beard House dinner is hosted by New York chef and restaurateur extraordinaire Daniel Boulud. Chefs from Daniel, Daniel Boulud Brasserie at Wynn Las Vegas, and Café Boulud will be in the kitchen, including the winner of last year's Rising Star award, Gavin Kaysen. Check out the mouthwatering menu below:
Hors d’Oeuvre:
Tomato Gazpacho
Pickled Green Tomatoes with Head Cheese
Tomato and Basil Arancini
Tomato Tarts with Burrata and Red Onion Marmalade
Olive and Tomato Compote–Stuffed Zucchini Flowers
Dinner:
Rabbit Porchetta with Satur Farms Vegetables, Purple Mustard, Frisée, and Hazelnut Vinaigrette
Sweet Corn Agnolotti with Chanterelles, Rillons, and Thai Basil
Butter-Poached Dover Sole with Sunchoke Purée, Citrus-Braised Endive, Red Pearl Onions, and Sauce Américaine
Scottish Grouse with Foie Gras
Wine Wisdom: Daniel Johnnes's Wine Picks
The beauteous hills of peaches and corn at the farmers' stands won't be around much longer, so make the most of the last summer produce by introducing some great wine pairings to your market haul. JBF Award winner Daniel Johnnes of the Dinex Group recommends some bottles to go with this end-of-summer menu of James Beard dishes (and you can find all of the recipes on our website!)
Recipe: Our Labor Day Menu
Labor Day: for many of us, it's the last hurrah of summer. We've got recipes that will help make the best of the long weekend.
Mint Julep – The Kentucky Derby is long over, but JBF Award winners Matt Lee and Ted Lee's recipe for this classic Southern cocktail is a great way to cool off all summer.
Vegetables a la Grecque – James Beard's solution to late summer's "bounty of glistening vegetables," this simple recipe can be made in advance.
Barbecued Shrimp with Pineapple Chutney – Chutney adds an unexpected burst of flavor to this grilled seafood dish.
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