Posted by: Jacques | October 2, 2012

5 Brooklyn Chef’s at the James Beard House!

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Reception

Eder Montero and Alex Raij, La Vara

  • Late Tomato and Bread with Olive Oil–Cured Cheese and Za’atar
  • Ajo Blanco> Andalusian Almond Gazpacho with Maine Sweet Shrimp
  • Croqueta de Puerro y Apio > Crispy Celery and Leek Croquettes
  • Pericana de Aloy > House-Cured Salt Cod with Cod Emulsion, Nora Peppers, and Jamon de Bellota XO Sauce
  • Pincho Moruno > Moorish Lamb Skewers
  • Papa Rugá > Canary Island-Style Salt-Baked Potatoes with Mojo Rojo and Mojo Verde

 

Dinner

Joseph Aponte, Littleneck

  • Steamed Littleneck Clams with Morcilla, Apple, and Shallot
  • Burgans Albarino 2011

Jacques Gautier, Palo Santo and Fort Reno

  • Barbecued Bunny with Hot Pickled Vegetables and Fried Green Tomatoes
  • Gassier Cercius Blanc Costieres de Nimes 2011

Dale Talde, Talde

  • Lamb Kare-Kare
  • Steltzner Vineyards Claret 2009

Fany Gerson, Dough

  • Assorted Doughnuts
  • Cossart Gordon 5-Year-Old Bual
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