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Washington Chefs Cook Dinner at the James Beard House Tonight
Toques and ’tenders from Bar Pilar, Rasika, Room 11, and more take over the culinary world’s most storied kitchen. By Jessica Voelker
The wee kitchen at the James Beard House in Greenwich Village. Photograph courtesy of Flickr user beardfoundation.
Comments () | Published August 6, 2012

Washington may have suffered a crushing shutout at the James Beard Awards this year, but that doesn’t mean our chefs and bartenders can’t get inside the legendary James Beard House. Tonight, nominees from the 2012 RAMMY awards will be sharing the landmark’s notoriously tiny kitchen, preparing dishes and drinks for an event called Best of DC.

Justin Bittner of Bar Pilar, Ripple chef Logan Cox and pastry chef Alison Reed, Claudio Pirollo from Et Voila!, and Rasika chef Vikram Sunderam will be cooking dishes paired with Virginia wines, while bartenders from Birch and Barley, Estadio, Bar Pilar, Virtue Feed & Grain, and Room 11 will be mixing drinks for the reception. To experience the $170 meal vicariously, check out the full menu below. Also, make sure you’re following us on Twitter @bestbitesblog­—we’ll be reporting all the tasty details from Manhattan.

Hors d’Oeuvre

Miniature Wagyu beef tartare with American caviar and parsnip chips

Spicy avocado in crispy puri with sweet yogurt and date-tamarind chutney

Pickled sardines with walnut emulsion, dried olives, and crispy spinach

Rabbit rillettes with fresh date purée

Dinner

Banana-leaf-wrapped black bass fillet with coconut, mint, and cilantro chutney

Michael Shaps Viognier 2009

Braised beef cheeks with ratatouille empanada and crispy chickpea salad

Barboursville Vineyards Nebbiolo Reserve 2008

Alaskan halibut with salsify mousse, Kriek lambic reduction, endive cappuccino, and Malpeque oyster

King Family Vineyards Crosé Rosé 2011

Roasted lamb with crispy lamb tongue, pickled-almond purée, tarragon jus, white anchovy butter, and tomato conserva

Breaux Vineyards Meritage 2007

Double chocolate mousse cake with cocoa-nib tuile and nectarine crème anglaise

Veritas Othello 2009

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Posted at 01:15 PM/ET, 08/06/2012 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs