Jeremy Hansen and his team at the James Beard House
Santé Charcuterie with Jams, Preserves, Cheeses, Foraged Berries, and Chutneys
Rocky Ridge Ranch Berkshire Pork Loin with Glace de Viande de Porc, Red Pepper Confiture, and Fried Pork Skins
Chocolate-Braised Berkshire Pork Belly with Fleur de Sel, Kelsey Plums, and Santé Bacon
Green Bluff Peach Chips with Raw Goat’s Milk Sponge
Columbia River Sturgeon with Apricot Beurre Fondue and Gel, Elderberry Gastrique, Urban Eden Farm Organic Greens, and Gaufrette
Heritage Naturals Muscovy Duck with Potato Gnocchi, Heirloom Carrot–Coriander Crema, Rosemary-Infused Five Mile Honey, and Parsnips
Purple Stripe Garlic, Herb, and Cabernet Sous Vide Heritage Bourbon Red Turkey with Mount Spokane Huckleberry Mostarda
Lostine Cattle Company Scottish Highland New York Strip with Marrow Butter, Casselman Plum, Walla Walla Sweet Onion Brûlée, and Glace de Viande
Oregon Hazelnut Financier with Starkrimson Pear, Five Mile Honey Gelato, Apricot Glaçage, and Huckleberry Crocante
Dinner

Washington Bounty

Jeremy Hansen

Santé Restaurant & Charcuterie, Spokane, WA

At Santé restaurant in northeastern Washington, serious food lovers opt for Le Cordon Bleu–trained chef Jeremy Hansen’s tasting menu, which highlights the Emerald State’s local bounty prepared with an exquisite technique honed at restaurants like Café Gray in New York City, and paired with the region’s superb wines.

Event photos taken by Tom Kirkman. 

Related Info:

Santé 

MENU

  • Hors d’Oeuvre

    • Santé Charcuterie with Jams, Preserves, Cheeses, Foraged Berries, and Chutneys
    • Rocky Ridge Ranch Berkshire Pork Loin with Glace de Viande de Porc, Red Pepper Confiture, and Fried Pork Skins
    • Chocolate-Braised Berkshire Pork Belly with Fleur de Sel, Kelsey Plums, and Santé Bacon
    • Rocky Ridge Ranch Free-Range Duck Egg Yolk Gel and Foie Gras on Toasted Brioche
    • Treveri Cellars Extra Brut Blanc de Blancs NV
    • Treveri Cellars Sparkling Syrah Brut NV
  • Dinner

    • Green Bluff Peach Chips with Raw Goat’s Milk Sponge
    • Dunham Cellars Lewis Estate Vineyard Riesling 2011
    • Columbia River Sturgeon with Apricot Beurre Fondue and Gel, Elderberry Gastrique, Urban Eden Farm Organic Greens, and Gaufrette
    • Dunham Cellars Lewis Estate Vineyard Riesling 2011
    • Heritage Naturals Muscovy Duck with Potato Gnocchi, Heirloom Carrot–Coriander Crema, Rosemary-Infused Five Mile Honey, and Parsnips
    • Toil Pinot Noir 2011
    • Purple Stripe Garlic, Herb, and Cabernet Sous Vide Heritage Bourbon Red Turkey with Mount Spokane Huckleberry Mostarda
    • Barrister Cabernet Franc 2009
    • Foraged Mount Spokane Tayberry Soda
    • Lostine Cattle Company Scottish Highland New York Strip with Marrow Butter, Casselman Plum, Walla Walla Sweet Onion Brûlée, and Glace de Viande
    • Leonetti Cellar Merlot 2009
    • Oregon Hazelnut Financier with Starkrimson Pear, Five Mile Honey Gelato, Apricot Glaçage, and Huckleberry Crocante
    • Terra Blanca Reserve Botrytized Chenin Blanc 2006

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 08.15.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

September 2014

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