Sunday, November 12, 2000
James Beard’s "London Cooking" Dinner Menu

Hors d’oeuvre by Daniel Orr:
Duck Pastrami Reubens with Black Bread and Juniper Sauerkraut
Cannelloni Bean and Artichoke Hummus, Pickle Masala and Cilantro
Forest Mushroom Turnovers, Porchini Oil, Parmigianno-Reggiano Cheese, and Brittany Sea Salt
Kitchen D’Orr Spiced Salmon with Horseradish and Dill Mousseline
Truffled Naan Bread Pizzetta, with Potatoes, Ricotta and Fontina
Raw Nantucket Bay Scallops with Lime Leaf and Chili Marinade
Cakebread Sauvignon Blanc 1999
Taittinger Brut "La Francaise"

First Course by Philip Howard:
Hand Rolled Macaroni with a Mousseline of Cêpes
Michele Chiarlo Rovereto Gavi di Gavi 1998

Second Course by Pascal Aussignac:
Hudson Valley Foie Gras Montilla-Moriles
a shot of Maury 10 Years

Fish Course by Richard Corrigan:
Red Mullet Stuffed with Langoustine in a Saffron Cream
Maison Louis Jadot Savigny Les Beaune Blanc 1998

Meat Course by Michel Bourdin:
"Mignonette" of Beef with Winter Truffles and a "Frou Frou" of Seasonal Beans and Vegetables
St. Francis Merlot 1998

Coombe Castle International, Bath, England
A Tasting of British Farmhouse Cheeses
St. Francis "Old Vines Zinfandel" 1998

Dessert Course by Sally Clarke:
Soft Pistachio Meringue with Vin Santo-Poached Autumn Fruits
Fonseca 10 year tawny port
Michele Chiarlo Moscato d'Asti 1999

Breads by Peter Kump’s New York Cooking School

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