Matt Danzer and Ann Redding and their team in the James Beard Kitchen
Ma Haw > Caramelized Pork and Prawns on Pineapple
Smoked Catfish Nam Prik on Crispy Pork Skin
Kai Luek Keuh > Son-in-Law Eggs > Crispy Quail Eggs with Caramelized Fish Sauce and Chiles
Banana Blossoms with Rock Shrimp and Cashews
Lime-Marinated Scallops with Pomelo, Lemongrass, Mint, and Toasted Coconut
Behind the scenes in the Beard House kitchen
Oyster–Coconut Milk Soup with Galangal, Lemongrass, and Kaffir Lime Leaf
Crispy Noodle Salad with Sawtooth Herb, Pork Belly, and Prawns
Lobster Kanom Jin Noodles with Acacia Leaf
Wild Boar Massaman Curry with Green Peppercorns
Jasmine Flower–Scented Tapioca Pudding
Dinner

Royal Thai Fare

Matt Danzer

Uncle Boons, NYC

Ann Redding

Uncle Boons, NYC

“A Jolt of Electricity Courses Through the Kitchen,” read the headline of Pete Wells’s rave two-star New York Times review of Uncle Boons last summer. Husband-and-wife co-chefs Matt Danzer and Ann Redding are Per Se alums, and their attention to detail and bold yet nuanced sensibility shines through in their vivid Thai cuisine.

Event photos taken by Lena Shamoun.

Related Info:

MENU

  • Hors d’Oeuvre

    • Ma Haw > Caramelized Pork and Prawns on Pineapple
    • Smoked Catfish Nam Prik on Crispy Pork Skin
    • Kai Luek Keuh > Son-in-Law Eggs > Crispy Quail Eggs with Caramelized Fish Sauce and Chiles
    • Tod Mun Plaa > Red Curry Fish Mousse Crisps 
    • Banana Blossoms with Rock Shrimp and Cashews
    • Hi-So Cocktail > Sparkling Galangal–Kaffir Leaf Cocktail
  • Dinner

    • Pla Dong 
    • Lime-Marinated Scallops with Pomelo, Lemongrass, Mint, and Toasted Coconut
    • Anko Torrentes 2012
    • Oyster Tom Khaa 
    • Oyster–Coconut Milk Soup with Galangal, Lemongrass, and Kaffir Lime Leaf
    • Caravaglio Malvasia de Salina 2011
    • Mee Krob 
    • Crispy Noodle Salad with Sawtooth Herb, Pork Belly, and Prawns
    • Westbrook Brewery White Thai
    • Lobster Kanom Jin Noodles with Acacia Leaf
    • Heidi Schrock Furmint 2012
    • Wild Boar Massaman Curry with Green Peppercorns
    • Bonny Doon Le Pousseur Syrah 2012
    • Jasmine Flower–Scented Tapioca Pudding
    • Franz Proidl Traminer 2011

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 12.13.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

May 2014

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