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
