Najat Kaanache and her team at the James Beard house
Cured Basque Pyrenees Mountain Salmon with Housemade Bagels and Cream Cheese
Crouching Tiger, Hidden Caprese > Fried Tiger Prawns with Caprese Salad Elements
Frida Goes to Fez > Colorful Roasted Vegetables with Moroccan Flavors
Najat Kaanache Plating Her Sensory Bill of Rights at the Beard House
Sensory Bill of Rights > Ten Inalienable Flavor Sensations
The Turtle Pond Freezes Over > A Midsummer Night’s Heirloom Tomato Gazpacho
Liquid Nitrogen Being Poured Over Heirloom Tomato Gazpacho
Liquid Nitrogen Being Poured Over Heirloom Tomato Gazpacho
Hobbit’s Halibut > Seared Halibut on the Shire with Farmer Lee’s Vegetable Mousses
Edible Dalí > Taste Transmuted into Art
It Takes a Party Fowl to Run Afoul of French Law > Filet Mignon and Duck Breast with Duck Confit Bisteeya and Duck Liver Mousse
Najat Kaanache at the Beard House
An Apple Walks into the Genius Bar > Study of Apple Flavors and Textures
Dinner

The Whimsical Kitchen

Najat Kaanache

P|S, Dallas

It’s no surprise that Dallas restaurant P|S became a culinary sensation after Najat Kaanache took the helm; the superstar chef had trained at Noma, Per Se, El Bullí, Alinea, and the French Laundry. With her keen eye for presentation and masterful ability to engage all the senses, Kaanache brings a playful twist to haute cuisine.

Event photos taken by F. Martin Ramin.

Related Info:

P|S 

MENU

  • Hors d’Oeuvre

    • Cured Basque Pyrenees Mountain Salmon with Housemade Bagels and Cream Cheese
    • Crouching Tiger, Hidden Caprese > Fried Tiger Prawns with Caprese Salad Elements
    • Frida Goes to Fez > Colorful Roasted Vegetables with Moroccan Flavors 
    • Segura Viudas Heredad Brut Reserva Cava NV
  • Dinner

    • Sensory Bill of Rights > Ten Inalienable Flavor Sensations
    • Cornerstone Chardonnay 2010
    • The Turtle Pond Freezes Over > A Midsummer Night’s Heirloom Tomato Gazpacho
    • WÖLFFER ESTATE BIG APPLE WINE 2011
    • Hobbit’s Halibut > Seared Halibut on the Shire with Farmer Lee’s Vegetable Mousses
    • TXOMIN ETXANIZ GETARIAKO TXAKOLI ROSÉ 2011​
    • Edible Dalí > Taste Transmuted into Art
    • Windy Oaks Estate Henry’s Block Pinot Noir 2010
    • It Takes a Party Fowl to Run Afoul of French Law > Filet Mignon and Duck Breast with Duck Confit Bisteeya and Duck Liver Mousse 
    • Caymus Vineyards Special Selection Cabernet Sauvignon 2010
    • An Apple Walks into the Genius Bar > Study of Apple Flavors and Textures
    • Brys Estate Dry Ice Riesling Icewine 2011

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 07.23.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

March 2015

S M T W T F S
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Beard Burger 'Bun' Anza Mon, 03.02.2015
 
Bern’s at the Beard House Tue, 03.03.2015
 
Beard on Books Wed, 03.04.2015
 
Napa, CA Wed, 03.04.2015
 
Chefs of MARC Thu, 03.05.2015
 
New York Meets Copenhagen Fri, 03.06.2015
 
Washington Bounty Sat, 03.07.2015
 
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New York Icon, Reinvented Tue, 03.10.2015
 
Along the Spice Route Wed, 03.11.2015
 
Los Angeles Thu, 03.12.2015
 
One Cool Cat Thu, 03.12.2015
 
 
 
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Beard on Books Wed, 03.18.2015
 
Russian River Rendezvous Fri, 03.20.2015
 
 
 
Cambridge, MA Sat, 03.21.2015
 
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Taste of Nantucket Tue, 03.24.2015
 
Pittsburgh Wed, 03.25.2015
 
Scottsdale, AZ Thu, 03.26.2015
 
Michelin in Sonoma Thu, 03.26.2015
 
Palm Desert, CA Fri, 03.27.2015
 
Consider the Oyster Bar Fri, 03.27.2015
 
Palm Desert, CA Fri, 03.27.2015
 
Nourishing the Past Sat, 03.28.2015
 
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Palm Desert, CA Fri, 03.27.2015
 
Las Vegas Sun, 03.29.2015
 
Nashville Buzz Tue, 03.31.2015
 
 
 
 
 
JBF Kitchen Cam