Widjiono “Yono” Purnomo and his team at the James Beard House
Aneka Macam Saté > Chicken, Beef, and Lamb Saté with Spicy Foie Gras–Peanut Sauce
Pergedel Jagung > Shrimp–Corn Fritters with Scallions and Sweet Soy Sauce
Pangsit > Crispy Wontons with Sweet-and-Spicy Sambal Sauce
Karé Udang > Poached Shrimp with Curry–Coconut Milk Sauce
Babi Kecap > Crispy Braised Pork Belly with Orange, Ginger, and Coconut Milk Sauce
Live entertainment at the James Beard dinner
Sop Ikan Pelangi > Poached Chatham Cod with Galangal, Cilantro, and Chile Fumet, Rice Noodles, Mizuna, and Micro-Lemongrass
Nasi Goreng > Indonesian Fried Rice with Shrimp, Salted Fish, Mussels, Sweet Soy Sauce, Sambal, Coddled Feather Ridge Farm Egg, and Red Ribbon Sorrel
Opor Bebek > Pan-Roasted Long Island Duck Breast with Opor Sauce, Coriander–Sunchoke Purée, and Lucky Sorrel
Daging Rendang > 24-Hour-Braised Short Ribs with Short Rib–Filled Lumpia, Crispy Compressed Rice, Acar, and Coriander Blossoms
Colenak > Grilled Sweetened-and-Fermented Cassava, Spiced Layer Cake, Coconut Custard, and Gula Jawa Ice Cream
Mignardises​ > Durian Macaroons, Chocolate–Pandan Truffles, Miniature Bika Ambon, and Gula Merah–Peanut Brittle
Chef Purnomo behind the scenes at the James Beard House, making fried rice
Dinner

Flavors of Indonesia

Widjiono "Yono" Purnomo

dp, An American Brasserie and Yono's, Albany, NY

Jakarta native Widjiono “Yono” Purnomo creates his singular style of cuisine by seamlessly blending his homeland’s exotic flavors with American ingredients and masterful French technique. Join us to find out why upstate residents have flocked to his kitchens for over 20 years.

Event photos taken by Geoff Mottram. 

MENU

  • Hors d’Oeuvre    

    • Aneka Macam Saté > Chicken, Beef, and Lamb Saté with Spicy Foie Gras–Peanut Sauce
    • Pergedel Jagung > Shrimp–Corn Fritters with Scallions and Sweet Soy Sauce
    • Pangsit > Crispy Wontons with Sweet-and-Spicy Sambal Sauce
    • Karé Udang > Poached Shrimp with Curry–Coconut Milk Sauce
    • Babi Kecap > Crispy Braised Pork Belly with Orange, Ginger, and Coconut Milk Sauce
    • Pierre Gimonnet Blanc de Blancs 1er Cru NV
  • Dinner

    • Sop Ikan Pelangi > Poached Chatham Cod with Galangal, Cilantro, and Chile Fumet, Rice Noodles, Mizuna, and Micro-Lemongrass
    • Darting Dürkheimer Fronhof Scheurebe Kabinett 2012
    • Nasi Goreng > Indonesian Fried Rice with Shrimp, Salted Fish, Mussels, Sweet Soy Sauce, Sambal, Coddled Feather Ridge Farm Egg, and Red Ribbon Sorrel
    • Dönnhoff Estate Riesling 2012
    • Opor Bebek > Pan-Roasted Long Island Duck Breast with Opor Sauce, Coriander–Sunchoke Purée, and Lucky Sorrel
    • joseph Carr Pinot Noir 2009
    • Daging Rendang > 24-Hour-Braised Short Ribs with Short Rib–Filled Lumpia, Crispy Compressed Rice, Acar, and Coriander Blossoms
    • Morgan Wright Hell Hollow Proprietary Red 2010
    • Kaffir Lime Sorbet
    • Colenak > Grilled Sweetened-and-Fermented Cassava, Spiced Layer Cake, Coconut Custard, and Gula Jawa Ice Cream
    • Joh. Jos. Erben Christoffel Ürziger Würzgarten Riesling Auslese 2011
    • Mignardises​ > Durian Macaroons, Chocolate–Pandan Truffles, Miniature Bika Ambon, and Gula Merah–Peanut Brittle 

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 09.17.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

October 2014

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JBF Kitchen Cam