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Eye Candy: Egg Yolk Confit with Curry, Cauliflower, and Salmon Roe

Elena North-Kelly

March 17, 2015

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Awarded a coveted Michelin star just four months after opening, the Musket Room has already left an impressive mark on the New York City dining scene. At the restaurant's recent Beard House dinner, guests enjoyed chef Matt Lambert’s dynamic fusion of American and New Zealand fare. One of the highlights of the event was this vibrant and decadent egg yolk confit with curry, cauliflower, and salmon roe—which enlisted the evening's guests to join the ranks of diners lining up at this Nolita hot spot. 

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by Rina Oh.

Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.