On the Menu: DonQ Celebrates Flavors From the Land of Rum
October 09, 2009
For our final event with the New York City Wine and Food Festival, we're bringing a couple of Top Chefs to the Beard House kitchen: season five's Jeff McInnis and Fabio Viviani. Mixologists Jacopo Falleni and Esteban Ordonez will also be on hand to shake up some cocktails featuring premium Don Q rum. Take a look at the menu below: Hors d'Oeuvre Fabio Viviani Quail Skewers with Puerto Rican Caponata and Rum Demi-Glace Chicken Liver Brioche with Celery and Orange–Rum Beurre Blanc Potato Tostones with Tuna Tartare and Aged Balsamic Vinegar Jeff McInnis Grilled Peaches and Serrano Ham with Arugula and Queso Blanco Lobster–Mascarpone Arepas with Green Onions and Cilantro Yuca Blini with Caviar, Lime Cream, and Chives Dinner For the Table > Yuca Fries, Plantain Aranitas, and Tostones, Accompanied by a Selection of Mojos Jeff McInnis Quatro Mordidas > Tuna Crudo with Rum–Pepper Jelly; Avocado-Olive Oil Sorbet; Snapper and Mango Ceviche; and Crab Salad with Roasted Coconut and Jack Fruit Vinaigrette Fabio Viviani Rum-Glazed Red Mullet Filet with Saffron Broth Jeff McInnis Crispy Rum-Braised Ropa Vieja with Purple Yuca, Smoked Plantains, and Passion Fruit Rum Fabio Viviani Pork and Serrano Ham Cannelloni with Rum–Mango Chutney, Extra Virgin Olive Oil, and Shaved Parmesan Cheese Jeff McInnis Caramelized Banana and Rum Bavarois with Walnut–Dulce De Leche Ice Cream and Chocolate Crisp To see the full menu, including the fantastic cocktail pairings, click here.