Back in May, we were lucky enough to attend a James Beard Foundation dinner featuring amazing Italian cuisine by Chef John Griffiths. It started with a series of hors d'oeuvres and prosecco to start, followed by a six course dinner. The hors d'oeuvres served included chilled garlic scape soup with basil and orange; oysters with tapioca, cucumber and vanilla (my favorite); and house made salumi with grassini. Check out the pictures below:
The first course of the dinner was book trout crudo with Missouri pecans, trout caviar, and flowering herbs. It was spectacular:
The second course was chilled forono beets and young fennel with foraged greens and smoked olive oil. Very delicious and the most like a salad course of the meal.
Up next was the pasta dish, ricotta and escarole casoncelli pasta with chanterelles and bottarga. What's that you might say? Well escarole is a variety of endives, and casoncelli is a type of pasta used for stuffing, like a ravioli. Chanterelles are a type of mushroom (very flavorful at that) and bottarga is a fish roe, like caviar!
The signature course of the meal was a lamb stufato (which describes the way the lamb is cooked - covered in wine and cooked slowly over several hours) served with fava beans, spring carrots, almonds, and mint. Oh it was so good!!!
There were two parts to dessert. The first part was a Bloomsdale cheese with blueberry mostarda and walnut toast. I for one love cheese for dessert and I definitely enjoyed this cheese!
The final course was an olive oil shortcake with clingstone peaches and local blackberries. It was the perfect end to an incredible meal! In the future Nate and I will definitely do another James Beard dinner - it was fabulous!
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