The Absinthe Group Invited To Cook At The Historic James Beard House On Thursday, July 19, 2012

On Thursday, July 19, 2012, The Absinthe Group (TAG), based in San Francisco, Ca., will bring the Absinthe experience to the historic James Beard House in New York City. Absinthe Brasserie & Bar's Executive Chef Adam Keough, Executive Pastry-Chef Bill Corbett, and Sommelier Aaron Wasserman are joined by Boxing Room's Executive Chef Justin Simoneaux and Comstock Saloon's award-winning Bartender Jeff Hollinger to showcase their collective talents in a menu of San Francisco brasserie fare, a few of their favorite cocktails, and meticulously chosen wine pairings.

With its lively d?cor evocative of turn-of-the-century France, Absinthe Brasserie and Bar in San Francisco's Hayes Valley neighborhood has romanced locals and visitors alike since its inception in 1998. As the restaurant approaches its 15-year anniversary, in January 2013, it continues to be known as a Bay Area destination for classic cocktails and dining, and at the top of most everyone's list for pre- or post-opera and -symphony dinner or drinks. Since taking the reins in late 2010, Chefs Keough and Corbett have brought a renewed vibrancy to the well established restaurant, garnering a three-star review and inclusion in the list of 2011 and 2012 "Top-100 Bay Area Restaurants" from the San Francisco Chronicle. Additionally, Corbett was chosen as "Best Pastry Chef 2011" by San Francisco magazine. Both chefs have years of fine-dining experience in highly acclaimed restaurants across the country and bring this knowledge, technique, and discipline to the classic yet creative menu at Absinthe.

Reservations may be arranged by calling the James Beard House at 212.627.2308, and are $130 per person for members of the James Beard Foundation and $170 per person for others. Details for the event may be found at http://www.jamesbeard.org/events/bay-area-brasserie-071912.

~ RECEPTION ~

HORS D'OEUVRES
Crispy Wild-Nettle-&-Potato Roll
black-truffle aioli, piment d'Espelette
Country Pate
pickled ramps, cherry mustard, crostino
Bigeye Tuna Tartare
Nicoise olives, farm egg, haricots verts

COCKTAILS
Galapagos
pisco, kaffir-lime-pepper syrup, lemon-lime juice, splash of grapefruit juice, shaken & served up with sunken brandied cherries
Bob-Tailed Nag
rye, Barolo Chinato, mint bitters, stirred & served up with lemon twist
Anecdote
dry vermouth, cherry shrub, Manzanilla sherry, spiced bitters, served long, topped with seltzer, garnished with pickled cherry & lemon twist

~ DINNER ~

AMUSE-BOUCHE
Warm Garlic Pretzel
Vermont-cheddar Mornay

FIRST COURSE
Red Sea-Bream Cured with Sake & Seaweed
shaved scallion, fried dulse, citronette
Foreau Vouvray Brut 'Clos Naudin,' Loire Valley, France, NV

SECOND COURSE
Hawaiian Blue Prawns
local corn, porcini, roasted radish, wild arugula, Benton's-bacon vinaigrette
Philippe Colin St. Aubin 'Charmois,' Burgundy, France, 2008

THIRD COURSE
Liberty Farms Duck
coffee rub, stonefruit chutney, watercress-turnip puree, cocoa-nib jus
Pavelot Pernand-Vergelesses Rouge, Burgundy, France, 2009

FOURTH COURSE
Spring Lamb Crusted with Black Garlic & Panko
cappelletti pasta, English peas, carrots, crispy artichoke, lamb jus
Paolo Bea Umbria Rosso 'San Valentino,' Umbria, Italy, 2007

DESSERT
Tri-Star Strawberry Pavlova
anise-hyssop, cocoa curd
Wenzel Gelber Muskateller 'Noble Selection,' Austria, 2006



ABOUT THE ABSINTHE GROUP
The Absinthe Group (TAG), founded and managed by food-industry veteran Bill Russell-Shapiro, creates and operates unique, high-quality food-and-wine enterprises. TAG includes a carefully built collection of six businesses, five of which are located in the Hayes Valley neighborhood of San Francisco. They are overseen by seasoned restaurant- and wine-manager Eric Vreede, a

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WAGSTAFF WORLDWIDE
Sarah Logan / Ashley Hamik
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