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On the Menu: Mochi Cake with Caramelized Miso

Maggie Borden

October 18, 2016

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Recipes

Here’s a taste of what’s on tap today at the Beard House.
 

South Florida New-Style Japanese, 7:00 P.M.
Alex Becker and Pastry Chef Ross Evans, Kuro at Seminole Hard Rock Hotel & Casino, Hollywood, FL

High rollers at the Seminole Hard Rock Hotel & Casino may gamble on their poker hands, but not on their cuisine. See why tonight when Alex Becker brings his contemporary, artisanal Japanese fare, using both locally sourced and traditional ingredients, to New York, with dishes like Botan Ebi Tartare with Sea Salt and Lime; Uni with Butternut Squash, Corn, and Soba No Mi; and Okinawan Mochi Cake with Preserved Sakura Leaves and Caramelized Miso.

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See the full menu below: 

Hors d’Oeuvre

Temari Zushi > Smoked Sanma with Momiji Oroshi and Yuzu

Avocado Crisps with Caviar

Botan Ebi Tartare with Sea Salt and Lime 

Fennel–Apple Sunomono with Shiso

Jyu Hachi > Roasted Chile–Infused Old Tom Gin With Momo Peaches, Limes, And Momo Syrup

Dewazakura Tobiroku Festival Of Stars Nigori Sparkling Sake NV

Dinner

Kanpachi with Shio Kombu, Cucumber, Rayu–Ponzu Sauce, and Herbs

Narutotai Ginjo Nama Genshu Red Snapper Sake

Uni with Butternut Squash, Corn, and Soba No Mi

Grace Gris De Koshu 2013

Lionfish with Daikon, Naganegi, and Brown Butter–Tosazu Sauce

Dewatsuru Kimoto Junmai Sake

Shio Koji–Marinated Ideue Farm Wagyu Beef with Matsutake Mushrooms, Kuri, and Sudachi

Marchesi Antinori Tenuta Guado Al Tasso Il Bruciato Bolgheri 2014

Okinawan Mochi Cake with Preserved Sakura Leaves and Caramelized Miso

Gochi Cocktail > Suntory Whisky Hibiki Japanese Harmony with Pimm’s, Apple, and Caramel

Check out the event listing for more information.

For all upcoming Beard House dinners, check out our events calendar.