"Vineyard to Table" dinner at the James Beard House by Executive Chef Josh Thomsen of the Meritage at the Claremont.
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“Just a Shrimp Cocktail."
"Vineyard to Table" dinner at the James Beard House by Executive Chef Josh Thomsen of the Meritage at the Claremont.
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Hog Island Oyster with Saffron Mignonette "Caviar." Vineyard to Table" dinner at the James Beard House by Executive Chef Josh Thomsen of the Meritage at the Claremont.
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5 Spice Braised Pork Belly Bahn Mi. "Vineyard to Table" dinner at the James Beard House by Executive Chef Josh Thomsen of the Meritage at the Claremont.
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Castroville Artichoke Soup with Lobster Cream. "Vineyard to Table" dinner at the James Beard House by Executive Chef Josh Thomsen of the Meritage at the Claremont.
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Executive Chef Josh Thomsen of the Meritage at the Claremont plates the Sonoma Goat Cheese-Potato Terrine with Cakebread Slow Roasted Baby Beets and Balsamic Syrup. Paired with 2009 Cakebread Cellars, Sauvignon Blanc, Napa. "Vineyard to Table" dinner at the James Beard House.
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Sonoma Goat Cheese-Potato Terrine with Cakebread Slow Roasted Baby Beets and Balsamic Syrup. Paired with 2009 Cakebread Cellars, Sauvignon Blanc, Napa. "Vineyard to Table" dinner at the James Beard House by Executive Chef Josh Thomsen of the Meritage at the Claremont.
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Sonoma Goat Cheese-Potato Terrine with Cakebread Slow Roasted Baby Beets and Balsamic Syrup. Paired with 2009 Cakebread Cellars, Sauvignon Blanc, Napa. "Vineyard to Table" dinner at the James Beard House by Executive Chef Josh Thomsen of the Meritage at the Claremont.
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Sea Scallop with Benziger Cauliflower, Caper-Raisin Relish and Toasted Almonds. Paired with 2007 Benziger, Sangiacomo Chardonnay, Sonoma. "Vineyard to Table" dinner at the James Beard House by Executive Chef Josh Thomsen of the Meritage at the Claremont.
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Sea Scallop with Benziger Cauliflower, Caper-Raisin Relish and Toasted Almonds. Paired with 2007 Benziger, Sangiacomo Chardonnay, Sonoma. "Vineyard to Table" dinner at the James Beard House by Executive Chef Josh Thomsen of the Meritage at the Claremont.
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Sea Scallop with Benziger Cauliflower, Caper-Raisin Relish and Toasted Almonds. Paired with 2007 Benziger, Sangiacomo Chardonnay, Sonoma. "Vineyard to Table" dinner at the James Beard House by Executive Chef Josh Thomsen of the Meritage at the Claremont.
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Sea Scallop with Benziger Cauliflower, Caper-Raisin Relish and Toasted Almonds. Paired with 2007 Benziger, Sangiacomo Chardonnay, Sonoma. "Vineyard to Table" dinner at the James Beard House by Executive Chef Josh Thomsen of the Meritage at the Claremont.
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James Beard House Maitre D"Hotel hands dishes to the service staff. "Vineyard to Table" dinner at the James Beard House by Chef Josh Thomsen of the Claremont Hotel.
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Chef Josh Thomsen and Executive Sous Chef Josh Ladd plate dishes in the kitchen at the James Beard House during the "Vineyard to Table" Dinner.
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Chef Josh Thomsen heads the assembly line in the kitchen at the James Beard House during the "Vineyard to Table" Dinner.
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The layout for Tres Sabores Guinea Hen "Two Ways" with Toasted Farro, Baby Escarole, Caramelized Red Onion, Valencia Oranges and Olives. Paired with 2007 Tres Sabores, Estate Zinfandel, Rutherford. "Vineyard to Table" dinner at the James Beard House by Executive Chef Josh Thomsen of the Meritage at the Claremont.
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Tres Sabores Guinea Hen "Two Ways" with Toasted Farro, Baby Escarole, Caramelized Red Onion, Valencia Oranges and Olives. Paired with 2007 Tres Sabores, Estate Zinfandel, Rutherford. "Vineyard to Table" dinner at the James Beard House by Executive Chef Josh Thomsen of the Meritage at the Claremont.
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Tres Sabores Guinea Hen "Two Ways" with Toasted Farro, Baby Escarole, Caramelized Red Onion, Valencia Oranges and Olives. Paired with 2007 Tres Sabores, Estate Zinfandel, Rutherford. "Vineyard to Table" dinner at the James Beard House by Executive Chef Josh Thomsen of the Meritage at the Claremont.
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Creek Stone Farms Braised "Kobe" Short Rib with Frog's Leap Fairytale Squash, Celery Root, Glazed Baby Carrot and Caramelized Pearl Onions. Paired with 2007 Frog's Leap, Cabernet Sauvignon, Napa. "Vineyard to Table" dinner at the James Beard House by Executive Chef Josh Thomsen of the Meritage at the Claremont.
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Creek Stone Farms Braised "Kobe" Short Rib with Frog's Leap Fairytale Squash, Celery Root, Glazed Baby Carrot and Caramelized Pearl Onions. Paired with 2007 Frog's Leap, Cabernet Sauvignon, Napa. "Vineyard to Table" dinner at the James Beard House by Executive Chef Josh Thomsen of the Meritage at the Claremont.
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Creek Stone Farms Braised "Kobe" Short Rib with Frog's Leap Fairytale Squash, Celery Root, Glazed Baby Carrot and Caramelized Pearl Onions. Paired with 2007 Frog's Leap, Cabernet Sauvignon, Napa. "Vineyard to Table" dinner at the James Beard House by Executive Chef Josh Thomsen of the Meritage at the Claremont.
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Poached Seckle Pear with White Truffle Ice Cream and Far Niente "Private Reserve" Honey by Pastry Sous Chef Janine Fong. Paired with 2005 Far Niente, Dolce Late Harvest, Oakville. "Vineyard to Table" dinner at the James Beard House by Executive Chef Josh Thomsen of the Meritage at the Claremont.
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Poached Seckle Pear with White Truffle Ice Cream and Far Niente "Private Reserve" Honey by Pastry Sous Chef Janine Fong. Paired with 2005 Far Niente, Dolce Late Harvest, Oakville. "Vineyard to Table" dinner at the James Beard House by Executive Chef Josh Thomsen of the Meritage at the Claremont.
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Tcho Chocolate Grapes picked from the Tres Sabores Estate. "Vineyard to Table" dinner at the James Beard House by Executive Chef Josh Thomsen of the Meritage at the Claremont.
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Tcho Chocolate Grapes picked from the Tres Sabores Estate. "Vineyard to Table" dinner at the James Beard House by Executive Chef Josh Thomsen of the Meritage at the Claremont.
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Piper-Heidsieck, Champagne Brut, France. 2009 Cakebread Cellars, Sauvignon Blanc, Napa. 2007 Benziger, Sangiacomo Chardonnay, Sonoma. 2007 Tres Sabores, Estate Zinfandel, Rutherford. 2007 Frog's Leap, Cabernet Sauvignon, Napa. 2005 Far Niente, Dolce Late Harvest, Oakville. "Vineyard to Table" dinner at the James Beard House by Executive Chef Josh Thomsen of the Meritage at the Claremont.
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Back Row: Culinary Art Institue student Jon Rose and Executive Sous Chef Josh Ladd. Front row: Pastry Sous Chef Janine Fong, Executive Chef Josh Thomsen, Chef de Cuisine Manlee Siu and Chef and Owner Ed Moro of Moro's Table. "Vineyard to Table" dinner at the James Beard House by Executive Chef Josh Thomsen of the Meritage at the Claremont.
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"Vineyard to Table" dinner at the James Beard House by Executive Chef Josh Thomsen of the Meritage at the Claremont.
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Chef Josh Thomsen talks to the guests at the "Vineyard to Table" dinner at the James Beard after service.
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Chef Josh Thomsen talks to the guests at the "Vineyard to Table" dinner at the James Beard after service.
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"Vineyard to Table" dinner at the James Beard House by Executive Chef Josh Thomsen of the Meritage at the Claremont.
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"Vineyard to Table" dinner at the James Beard House by Executive Chef Josh Thomsen of the Meritage at the Claremont.
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James Beard Dinner with Executive Chef Josh Thomsen of The Meritage at The Claremont - New York
Photo: Shannon Sturgis | November 2010
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