Community

Feast of the Senses Dinner at the James Beard House

March 05, 2016

It makes our tummies growl just thinking back to a pretty special dinner we prepared last month.

On February 10th, we had the great pleasure of hosting our first event at the prestigious James Beard House in NYC. It was a tremendous honor for Distilled NY and also for Chef Shane personally and professionally.  If you haven’t heard of the James Beard Foundation, it’s a highly respected organization that celebrates food, chefs, and the culinary culture. It’s a fantastic organization and we were flattered to have been invited to host.

The evening began with passed hors d’oeuvres, served with Casas Del Mar Brut Cava Rosé NV:

_MG_7497---Version-2

Hard-Boiled Eggs with Les Moulins Mahjoub Shak-Shuka Sauce and Preserved Lemon  
(
📷: Clay Williams of the James Beard Foundation)

 

_MG_7520---Version-2

Finca Pascualete Sheep’s Milk Torta Cheese with Pears (📷: Clay Williams of the James Beard Foundation)

 

_MG_7385---Version-2

Maine Sea Scallop Crudo with Les Moulins Mahjoub Harissa and Halen Môn Smoked Sea Salt
(
📷: Clay Williams of the James Beard Foundation)

Once seated, guests munched on Distilled signature popcorn before beginning their journey into the senses.

SOUR, served with Champagne Montaudon Brut NV:

_MG_7676---Version-2

East & West Coast Oysters with Whiskey Sour Jelly, Crispy Champagne Air, Gimlet Sorbet, and Sea-Bean Dirty Martini (📷: Clay Williams of the James Beard Foundation)

SPICY, served with Verdad Sawyer Lindquist Vineyard Albariño 2013:

_MG_7872---Version-2

Salt Cod Fritters with Horseradish, Yuzu Kosho Gremolata, and Sichuan Aïoli (📷: Clay Williams of the James Beard Foundation)

BITTER, served with Chapoutier Les Vignes De Bila Haut Côtes Du Roussillon Villages 2013:

_MG_7944---Version-2

Chicory Coffee Rubbed Bison Tenderloin with Whipped Parsnips and CastelineS Fruite Noir Condiments: Oaxacan Mole and Roque Anchovy Mustard  (📷: Clay Williams of the James Beard Foundation)

SALTY, served with Red Newt Cellars Curry Creek Vineyards Pinot Gris 2012:

_MG_7988---Version-2

Valserena Parmigiano-Reggiano Mousse with Halen Môn Smoked Salt Gougères (📷: Clay Williams of the James Beard Foundation)

SWEET, served with Dr. Bürklin-Wolf Estate Riesling Trocken 2014:

_MG_7314---Version-2

Ode to Chicken & Waffle (📷: Clay Williams of the James Beard Foundation)

 

_MG_7750---Version-2

Ode to Chicken & Waffle (📷: Clay Williams of the James Beard Foundation)

 

_MG_8061---Version-2

Liver Mousse (📷: Clay Williams of the James Beard Foundation)

 

_MG_7563---Version-2

Crispy Chicken Skins and Burnt Honey (📷: Clay Williams of the James Beard Foundation)

A taste of EVERYTHING, served with Patricius Tokaji Aszú 5 Puttonyos 2004:

_MG_8030---Version-2

The makings of Chile-Spiced Bitter Chocolate Ice Cream, Sour Cherry Gastrique and Halen Môn Vanilla Bean Salt (📷: Clay Williams of the James Beard Foundation)

 

_MG_8122---Version-2

The final product. (📷: Clay Williams of the James Beard Foundation)

Overall, it was a excellent night. And we were happy we could share it with everyone in the room.

_MG_8228---Version-2

Shane with his mother Ginny (fellow CIA alumna) (📷: Clay Williams of the James Beard Foundation)

 

_MG_8240---Dinner

It’s a family affair: partners and cousins, Shane and Nick, celebrate a successful event (📷: Clay Williams of the James Beard Foundation)

We appreciate the opportunity and thank the James Beard Foundation for inviting us to be part of special evening.

We would also like to thank the vendors who helped make this night possible:

⚙️️ The Rogers Collection, importers and distributors of high-end artisan products from around the world, including:

🔅Halen Môn, makers of the world famous artisanal sea salts

🔅CastelineS Olive Oil with 40 hectares of olive trees and its own mill to control production from start to finish

⚙ Verity Wine Partners, providers of all of the amazing wine sampled that night

Of course, we could never forget, this talented crew that worked non-stop behind the scenes (and via webcam, for those who tuned in at home). Some of these Chefs came from as far as DC and Colorado, just for this event.

_MG_7399---Version-2

Shane’s crew of Chefs from around the country. Counter-clockwise from the bottom: Adam S., Paula C., Peter C., Hogan A., Patrick O., Chris B., Richard, Sara (📷: Clay Williams of the James Beard Foundation)

And the real reason we show up to work everyday? Awesome Distilled regulars like The Coogans who came out to show their support. We appreciate each and every one of you, and we’re happy to have you along for the ride.

Regulars

All the more reason to join our mailing list, so you could get invites and discounts to our events.

Til the next one.

Cheers.

 

  • Share this:
  • c

Leave a Comment

Contact Us

*All fields required

Help us eliminate e-mail SPAM … please answer the question below:

2 + 4 =
211 West Broadway
New York, NY 10013
212-601-9514