Pre-James Beard House Dinner At Grace July 24th


Join chef Blaine Staniford in celebration on July 24th at Grace as he prepares his menu for his upcoming dinner at the James Beard House on August 3rd. Guests will be guided through a menu created for the prestigious culinary institute, featuring dishes such as Rock Shrimp Tartare, Smoked Ocean Trout, Koshihikari Risotto with basil fed snails, black garlic cream and shiso and Popcorn Panna Cotta with dulce de leche, aerated milk chocolate and blackberries. 

Select wine pairings by Grace sommelier, Jenny Kornblum will also be available. Reception will begin at 6:30pm followed by dinner at 7:00pm. .  Call 817.877.3388 for reservations.  Cost is $125 per person plus tax and gratuity. Full dinner menu and wine pairing list follows below:

Selection of Passed Canepés

Roederer Estate, Brut Rosé, Anderson Valley, California NV

Rock Shrimp Tartare

Yellow Curry and Pistachios

Trimbach, Gewürztraminer, Alsace, FR, 2012

Smoked Ocean Trout

Cucumber Broth, Trout Roe & Summer Pickles

Ravines, Riesling, Finger Lakes, NY, 2013

Koshihikari Risotto

Basil Fed Snails, Black Garlic Cream and Shiso

Louis Latour, Chassagne Montrachet, Burgundy, France, 2013

Windy Meadow Farms Chicken

Chanterelles, Fennel, Texas Corn, Summer Truffles and Farro

Pio Cesare Dolcetto d’Alba, Piedmont, Italy, 2013

Duroc Pork

Summer Beans, Cherries, Texas Sweet Onions, and Mustard Seeds

Famille Perrin “Les Sinards” Chteâuneuf-du-Pape, Rhone, France, 2012

Popcorn Panna Cotta

Dulce de Leche, Aerated Milk Chocolate and Blackberries

Blandy’s 10 year Madeira, Rich Malmsey, Portugal, NV

Leave a comment

Filed under Steven Doyle

Leave a Reply