Events / Friends of James Beard Benefit Dinner

Scottsdale, AZ

Thu, March 07, 2013

7:00 PM
deseo at the Westin Kierland Resort & Spa
Member Price: $175 Public Price: $200 Phone: 480.945.7193
Reservations Policy

Host Chefs Roberto Madrid, Chris Masco, and JBF Award Winner Douglas Rodriguez
deseo at the Westin Kierland Resort & Spa, Scottsdale, AZ

Jason Fox
Commonwealth, San Francisco

Perry Hoffman
étoile Restaurant at Domaine Chandon, Yountville, CA

Nicole Plue
Sideshow by Nicole Plue, Healdsburg, CA

Jason Wilson
Crush, Seattle

JBF Award Winner Alan Wong
Alan Wong’s Restaurants, Honolulu

The luxurious Westin Kierland Resort & Spa offers up its breathtaking desert locale for this special Friends of James Beard Benefit. Join critically acclaimed host chefs Roberto Madrid, Chris Masco, and JBF Award winner Douglas Rodriguez, along with a lineup of acclaimed guest chefs, as they prepare a decadent and irresistible meal.

Menu

  • Hors d'Oeuvre
    • Wild Boar with Dehydrated Corn and Plum–Dried Cranberry Compote
    • Annatto Seed–Infused Grouper Cheek Empanadas
    • Mesquite-Smoked Eel with Dulce de Leche Espuma and Pisco–Ginger Shooters
    • Wagyu Beef Tenderloin Ceviche with Yuzu–Horseradish Cream, American Sturgeon Caviar, and Quail Eggs
    • Chandon Blanc de Noirs NV
    • Domaine Chandon étoile Rosé NV
  • Dinner
    • Split-Roasted Veal Bone Marrow with Paddlefish Caviar and Sweet Corn Cachapas
    • Domaine Chandon étoile Brut NV
    • Opakapaka
    • Hawaiian Pink Snapper with Pork Hash and Ginger
    • Chandon Vintage Yountville Brut 2007
    • Guinea Hen with Spring Peas, Young Turnips, Wheat Berries, Potato–Seaweed Cracker, and Foie Gras Emulsion
    • Domaine Chandon Chardonnay 2010
    • Abundant Acres Farm Rabbit Prosciutto with Hedgehog Mushrooms, Roasted Garlic–Stinging Nettle Confit, Asparagus, and Salsify
    • Domaine Chandon Pinot Meunier 2011
    • Roasted Watson Farm Lamb Loin with Wild Fennel, Heirloom Beets, Blood Oranges, and Spiced Yogurt
    • Domaine Chandon Pinot Noir 2010
    • Goat’s Milk Panna Cotta with Rhubarb and Parsley–Lime Ice
    • Chandon Extra Dry Riche NV