I was totally rooting for Bryan Voltaggio to win Top Chef season 6. He’s one of the most talented contestants that show has ever seen. So you can imagine my squeals of joy when I found out that Chef Bryan would be cooking at the James Beard House in NYC! It was my first dinner at the Beard House, and armed with two cameras and an iPhone, I was ready to document every second of it. The evening kicked off with a champagne reception on the first floor. To my delight, the only way to get to the reception area was by walking through the kitchen, where Chef Bryan and his crew were hard at work. (See awesome action photos below!) While sipping champagne, we sampled the hors d’oeuvres: lobster pot-au-feu — my personal favorite, ruby beet macarons with foie gras, la ratte potato skins, and more. After about an hour or so, we went upstairs to the dining room, which was where James Beard himself used to eat and sleep. The menu consisted of five courses with wine pairings. Every dish was creative, delicious, and beautifully presented. The venison was the star of the night for me — I’m not too fond of gamey meats, but this was incredibly flavorful, tender, and moist. At the close of the dinner, Chef Bryan came into the dining room with his crew to introduce himself and his team, chat about the meal, and answer questions. He was very friendly and even cracked a few jokes. I absolutely loved the intimate feel of the entire evening and was thrilled to meet the chef himself! Can’t wait to check out his newest restaurant, Range, in DC.
Lobster Pot-au-Feu with Saffron and Vermouth
Ruby Beet Macarons with Foie Gras and Minus 8 Vinegar
Where the magic happens
Hard at work!
Parmesan Pork Belly with Hen Egg and Broccoli
Venison with Acorn Squash, Cranberries, and Porcini
Bryan Voltaggio chatting with the guests after dinner
Chocolates from Range (his new DC restaurant) to take home