On the Menu: Mochi Cake with Caramelized MisoMaggie Borden
October 18, 2016
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.
See the full menu below:
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
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
For all upcoming Beard House dinners, check out our events calendar.