On the Menu: Smoked Short Ribs with Whiskey GlazeMaggie Borden
December 01, 2016
Here’s a taste of what’s on tap today at JBF.
Friends of James Beard Benefit / Bloomington, MN, 6:00 P.M.
Host Chefs Everton Clarke and Laura Bartholomew / Jamie Malone, Brut, Minneapolis / Tammy Wong, Rainbow Chinese, Minneapolis / Pastry Chef Diane Yang, Spoon and Stable, Minneapolis
Get a taste of some of the best fare in Minneapolis, as a team of top toques comes together for a collaborative wintry feast featuring plates like Korean Fried Chicken Jambonette with Gochujang, Scallions, and Sesame; Miso-Marinated Chicken with Summit Oatmeal Stout–Braised Beef Short Rib, Farro–Sweet Corn Brandade, Young Carrots, and Caramelized Brussels Sprouts; and Apple Torte with Yogurt and Coconut Sorbet.
See the full menu below:
Jamie Malone and Tammy Wong
Assorted Dumplings > Char Siu Shrimp; and Korean Fried Chicken Jambonette with Gochujang, Scallions, and Sesame
Schramsberg Brut Rosé 2013
Root Vegetable Salad with Citrus–Ginger Vinaigrette
Pierre Sparr Pinot Gris 2013
Minnesota Whitefish with Toasted Rice, Fish Sauce, Caramel-Coated Squash, and Herbs
Tardieu-Laurent Saint-Peray Vieilles Vignes 2012
Everton Clarke and Laura Bartholomew
Miso-Marinated Chicken with Summit Oatmeal Stout–Braised Beef Short Rib, Farro–Sweet Corn Brandade, Young Carrots, and Caramelized Brussels Sprouts
Château Simard Saint-Emilion 2004
Apple Torte with Yogurt and Coconut Sorbet
Royal Tokaji 5 Puttonyos 2008
Benchmark Holiday, 7:00 P.M.
John Andreola, The Nautical Beachfront Resort, Lake Havasu City, AZ / John Billings, Eaglewood Resort & Spa, Itasca, IL / Jenae Christiansen, The Gilchrist Club, Trenton, FL / Jason Jonilonis, Dollywood’s DreamMore Resort and Spa, Pigeon Forge, TN / Bobby Moore and Wine Director Cara De Lavallade, Willows Lodge, Woodinville, WA
Each holiday season, guests flock to the Beard House for a taste of Benchmark Hospitality’s exceptional dining experiences and five-star service. This year, the talented team will honor our nation’s culinary cornucopia through a cross-country menu featuring ingredients from Florida to Washington State, such as Quail–Squash Sausages with Pistachio Pesto and Fig Balsamic; Smoked Painted Hills Angus Beef Short Ribs with Tennessee Whiskey Glaze, Maple–Sweet Potato Purée, and Kabocha Squash; and Poached Pear Spice Cake with Burnt Orange–Buttermilk Semifreddo, Juniper Berry–Infused Caramel, and Candied Ginger.
See the full menu below:
Jacob Leinenkugel Brewing Company Beer–Battered Great Lakes Walleye with Sweet Mâche Slaw and Tito’s Sweet Pickle Aïoli on Jalapeño Johnnycakes
Quail–Squash Sausages with Pistachio Pesto and Fig Balsamic
Foie Gras Torchon with Fennel and Blood Oranges on Gingerbread
Honey-Cured Bacon-Wrapped Navajo Chiles Stuffed with Diamondback Rattlesnake and Black Mesa Chèvre
Braised Pork Belly with Spiced Apple–Anise Jam, Crispy Smoked Paprika Parsnips, and Micro-Herbs
Champagne Jean Velut Brut Premier Temps NV
Sumerian Brewing Co. Lucidity Czech-Style Pilsner
Apple–Chestnut Soup with Seared Scallop, Apple–Pernod Foam, Apple Chip, and Apple Cider Gastrique
Finnriver Méthode Champenoise Brut Artisan Sparkling Cider NV
Phyllo-Wrapped Pheasant Tom-Tom with Morel–Foie Gras Duxelles, Roasted Sweet Corn Polenta, Gooseberry Chimichurri, Sugar Beet Strings, and Smoky Chile Oil
Quinta Essentia Chenin Blanc 2015
Javelina Volcano Shank with Syrah au Jus, Artichoke–Parsnip Purée, Golden Chanterelles, and Pomegranate Agrodolce
Brittan Vineyards Basalt Block Pinot Noir 2012
Green Apple Sorbet
Smoked Painted Hills Angus Beef Short Ribs with Tennessee Whiskey Glaze, Maple–Sweet Potato Purée, and Kabocha Squash
Alleromb Cabernet La Gran Flor 2012
Poached Pear Spice Cake with Burnt Orange–Buttermilk Semifreddo, Juniper Berry–Infused Caramel, and Candied Ginger
Château d’Orignac Pineau des Charentes Cognac NV
For all upcoming Beard House dinners, check out our events calendar.