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
 
 
 

May 2014

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