Eddy Leroux with his team and Tama Matsuoka Wong at the Beard House
Japanese Knotweed with Crisp Pork Belly
Homemade Za’atar with Frogs’ Leg Lollipops
Sheep Sorrel with Baby Abalone and Broccolis
Cattails with Smoked Sable Spring Roll
Wisteria Flower–Asparagus Salad with Cinco Jotas Jamón Ibérico and Montegrato Aged Sherry Vinegar
Yarrow–Ricotta Gnocchi with Cured Roe, Smoked Salmon, and Grey Goose Vodka Beurre Blanc
Artemesia with Crispy Sweetbreads, Carrot–Orange Reduction, and Mustard Seeds
Nettles and Daylilies with Oregon Porcini–Stuffed Guinea Hen, Fava Beans, and Poached Quail Egg
Spruce Tip Soup with Ataúlfo Mango and Tapioca
Melilot Ice Cream and Crémeux with Bing Cherries and Salted Butter Biscuit
Dinner

Foraged Flavor

Ever since Tama Matsuoka Wong brought her foraged finds to the kitchen at Daniel, she and executive chef Eddy Leroux have shared a special partnership. Their collaboration eventually led to a how-to book on gathering wild edibles called Foraged Flavor, which will serve as the inspiration for this event’s menu.

Event Photos by Geoff Mottram.

Related Info:

MENU

  • Hors d’Oeuvre

    • Japanese Knotweed with Crisp Pork Belly
    • Pawpaw with Foie Gras
    • Homemade Za’atar with Frogs’ Leg Lollipops
    • Sheep Sorrel with Baby Abalone and Broccolis
    • Cattails with Smoked Sable
    • Huguet Reserva Cava 2007
  • Dinner

    • Anise Hyssop Verrine with Peekytoe Crab, Burrata, Tomatoes, and Avocado
    • Patient Cottat Le Grand Caillou Sauvignon Blanc 2011
    • Wisteria Flower–Asparagus Salad with Cinco Jotas Jamón Ibérico and Montegrato Aged Sherry Vinegar
    • Au Bon Climat Santa Barbara County Chardonnay 2011
    • Yarrow–Ricotta Gnocchi with Cured Roe, Smoked Salmon, and Grey Goose Vodka Beurre Blanc
    • Can Feixes Blanc Selecció 2011
    • Artemesia with Crispy Sweetbreads, Carrot–Orange Reduction, and Mustard Seeds
    • Henry Marionnet Touraine Gamay 2010
    • Nettles and Daylilies with Oregon Porcini–Stuffed Guinea Hen, Fava Beans, and Poached Quail Egg
    • Carminucci Via Bore Rosso Piceno 2011
    • Spruce Tip Soup with Ataúlfo Mango and Tapioca
    • Château Fontaine Sauternes 2009
    • Melilot Ice Cream and Crémeux with Bing Cherries and Salted Butter Biscuit
    • Château Fontaine Sauternes 2009
    • Petits Fours > Chocolate-Covered Wild Mint, Dandelion Flower Beignets, Wild Rose Marshmallows, and Ground Ivy Brownies

 

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 05.16.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

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