One of our local chefs has been invited to cook at the James Beard House next month. Last night, he had a trial run at his restaurant and we were lucky enough to be invited to attend.

The menu was as follows:

Passed appetizers paired with Jean-Laurent Blanc de Noir Brut Champagne, Napa Valley. A very nice non-vintage champagne.

Blue point oysters on the half shell in a warm balsamic and roasted shallot dressing (These were my favorite.)

Cinnamon and cayenne rubbed Broken Arrow Ranch venison with a peach salsa

Jerked pork loin on almond parsley risotto cakes with red pepper oil

Tuna tartar with poppy seed and flying fish roe vinaigrette

First Course

Pan seared Hudson Valley foie gras with fresh black-eyed peas sauteed with applewood smoked bacon and sage and finished with a balsamic-blackberry syrup paired with Royal Tokaji (5 Puttonyos) 1996. He always does a great foie gras.

Second Course
Grilled Boston lettuce with a warm stilton dressing paired with a Patz and Hall Pinor Noir Sonoma 2003

Third Course
Chilean sea bass with smoked tomato risotto, squashes and scallion oil. Paired with Wither Hills Sauvignon Blanc, Marllborough, New Zealand 2003. Normally I'm not a fan of Marlborough SBs, but this went really well with the sea bass. Probably my favorite dish.

Fourth Course
Tenderloin of beef stuffed with manchego cheese served with chorizo cheese grits and a cilantro cream sauce. One of his signature dishes. Paired with Chateau Musar, Bekka Valley Lebanon 1994. The wine was really flinty but it was fabulous with the richness of the steak.

Dessert
Granny Smith apple and golden raisin bread pudding with homeade buttermilk ice cream and caramel paired with a Montevina Zinfandel Port. His wine rep was there and brought out a muscat as well that most of us felt went much better with the dessert.

It was a really fabulous meal. Needless to say, I didn't get any knitting done last night!!!