elements, the blog.

We are very excited to announce our participation at the James Beard house on Tuesday, July 13th. The theme for the dinner is Rosé, ticket information:http://jamesbeard.org/?q=node/2202
The Menu
Hors d’Oeuvre

Foie Gras Torchon : Minneolas and Parmesan Shortbread

Housemade Weisswurst : with Mustard Greens and Bavarian Mustard

Tubmill Creek Farms Steak Tartare

Tater Tots : Blis Steelhead Roe and Crème Fraîche

Kindai Tuna Tartare

Parigot Crèmant de Bourgogne Brut Rosé NV

Dinner

Housemade Charcuterie : Pâtés, Wursts, and Mangalitsa Pork with Mustards and Crackers
Château d’Arlay Corail Rosé 2005

Santa Barbara Spot Prawn : “Cured” Melon, Banyuls, and Thai Basil
Tenuta Guado al Tasso Scalabrone Bolgheri Rosato 2009

Bouillabaisse : Local Fishes
Domaine Brazilier Tradition Gris 2009

New Jersey Whey-Fed Pig : Black Rice Soubise, and Sweet-and-Sour Peaches
Buoncristiani Rosato 2009

Black Forest Cake: Bing Cherries, Lambic Granité, aerated ganache, chocolate sponge
Lindemans Framboise Lambic Beer

Herbed hamachi or Herb Buri(herb-fed yellowtail). The hamachi are raised on feed mixed with high fiber herbs: nutmeg, oregano, cinnamon, and ginger. One of the best and cleanest tasting hamachi we have ever tried. We are getting this fish from Brian @ Sona Seafood. As for the dish: green strawberry, yuzu-agave reduction, cilantro-ginger frozen yogurt, yuzu kosho, saltwort, delosperma.

local radishes: d’avignon, french breakfast, icicle, and radish seed pods. Pinenut mosaic, quinoia, basil, bronze fennel.