You will not find Abraham Salum anywhere in Dallas this week, but you can spot the chef-owner of namesake Salum and Komali in New York City as he begins preparation for his James Beard House dinner he will serve Friday evening.
It is considered one of a chef’s highest honors to pull duty at the residence of James Beard in the culinary world. Julia Child once summed Beard up as “ the quintessential American cook. Well-educated and well-traveled during his eighty-two years, he was familiar with many cuisines but he remained fundamentally American. He was a big man, over six feet tall, with a big belly, and huge hands. An endearing and always lively teacher, he loved people, loved his work, loved gossip, loved to eat, loved a good time.”
Chilled Cream of Corn with Whipped Queso Fresco Cream, Huitlacoche Fritter, and Manzano Chile Oil
After Beard’s death in 1985, Julia Child had the idea to preserve his home in New York as a place of culinary solitude.
A visiting chef will cook in the tiny kitchen provided and serve guests scattered through out the home. Often, the kitchen digs prove to be a challenge for the chef and they will seek space in nearby culinary schools and use students to fill in for the line staff.
Sous Chef Al Havens accompanied Salum to New York, and both chefs have been working for weeks to prepare for the meal, including a practice run with friends and family a few weeks back.
Seared Diver Scallop with Pickled Beet Carpaccio, Arugula Salad, and Vanilla–Chipotle Vinaigrette
We have a peek at the JBH dinner menu for October 21, 2011.
Hors d’Oeuvre
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
Oven-Roasted Sea Bass with Pumpkin Bisque, Shaved Brussels Sprout–Spanish Chorizo Sauté, and Dukkah Dust
Braised Pork Jowls with Piloncillo, Pasilla Chilies, Potato–Sweet Potato Hash, and Mâche–Tomato Salad
Mexican-Style Mango Bread Pudding with Prickly Pear Sauce and Queso Cotija Ice Cream
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