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.
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.
