by Steven Doyle
Chef John Tesar is taking his breath-taking restaurant, Spoon Bar and Kitchen on the road this week. For those fortunate enough to be in New York tonight, you have an opportunity to dine with Tesar at the James Beard House where he has planned a hella good menu which samples much of his Spoon menu coupled with plenty of champagne.
For more information, check out the James Beard House webby. Check out the food and pairings for tonight.
Hors d’Oeuvre
Curry-Scented Bonito, Tobiko, and Savory White Chocolate Cones
Pink Snapper Crudo with Ponzu, Sea Beans, and Smoked Maldon Sea Salt
Oyster Po’ Boys
Domaine Chandon étoile Brut NV
Dinner
Cuttlefish Crudo with Hearts of Palm, Jalapeños, and Pink Peppercorns
Champagne Moët & Chandon Brut Impérial NV
Potato Gnocchi with Maryland Blue Crab and Black Truffle Emulsion
Champagne Veuve Clicquot Rosé 1995
Maya Prawns with Kimchi Pancake, Kimchi Butter Shrimp, and Baby Radishes
Champagne Ruinart Blanc de Blancs NV
Swordfish Steak with Wild Mushroom Crust and Red Wine–Squid Ink Sauce
Champagne Dom Pérignon 2004
Lemon Soda with Blueberry Spheres
Tropical Ganache with Coconut Tapioca, Yogurt Micro-Sponge, Pineapple–Lime Sorbet, and Micro-Basil
Champagne Veuve Clicquot Demi-Sec NV
