Salum at James Beard House in October

by Steven Doyle       photo by Robert Bostick            

Chef Abraham Salum of Salum and Komali will be cooking for the James Beard House  in New York October 21, 2011. There he will be making dishes that reflect all aspects of his Spanish and Lebanese heritage, with a large slant in the direction he takes at Komali.

James Beard was a pioneer in American cookery, leading the charge through education and had the first televised cooking program in the United States. Today Beard is celebrated with the many events that promotes chefs across America. 

To be invited to the James Beard House is considered one of the top honors for an American chef today.

Here is the menu Salum is offering at his dinner in New York:

Hors d’Oeuvres
Miniature Seafood Tostadas with Epazote and Aguachile
Caprino Royale Goat Cheese with Chile Morita, Buttered Texas Toast, and Piloncillo Syrup
Country Butter Biscuits with Chicken-Fried Chicken, Wildflower Honey, and Chile Flakes
Lamb-Stuffed Lebanese-Style Arancini with Za’atar Vinaigrette
Piattelli Vineyards Torrontés 2009

Dinner
Chilled Cream of Corn with Whipped Queso Fresco Cream, Huitlacoche Fritter, and Manzano Chile Oil
Guado al Tasso Scalabrone Rosé 2010
Seared Diver Scallop with Pickled Beet Carpaccio, Arugula Salad, and Vanilla–Chipotle Vinaigrette
Craggy Range Kidnappers Vineyard Chardonnay 2010
Oven-Roasted Sea Bass with Pumpkin Bisque, Shaved Brussels Sprout–Spanish Chorizo Sauté, and Dukkah Dust
Erath Estate Selection Pinot Noir 2008
Braised Pork Jowls with Piloncillo, Pasilla Chilies, Potato–Sweet Potato Hash, and Mâche–Tomato Salad
Polus Tempranillo 2006

Mexican-Style Mango Bread Pudding with Prickly Pear Sauce and Queso Cotija Ice Cream
McPherson Viognier 2009