I’m a huge supporter and fan of the James Beard Foundation, particularly their events for young professions and “foodies under forty”. Tonight my foodie bestie, SaraDish, hosted a fabulous event at the Beard House featuring Chef Colt Taylor, Executive Chef at One if by Land, Two if by Sea. Chef Colt’s style of cooking is playful and creative, as illustrated by the many bite-sized offerings that he prepared. Forget seconds and thirds — I must have gone back for fifths and sixths of the cured Scottish salmon with trout roe, beef tartare with apricot, Snake River Farms wagyu with avocado & fennel, and the foie gras “candy bar” with peaches & cream — just to name a few. Everything was incredibly delicious! There were so many different dishes to try, and, by the end of the night, I was stuffed. I also discovered my new favorite sparkling wine tonight: Sofia Blanc de Blancs, produced by Francis Ford Coppola Winery. I’m so proud of SaraDish for organizing such a fantastic event!
Cured Scottish Salmon, smoked trout roe, herbed Greek yogurt
Beef tartare, bonito aioli, ginger, black velvet apricot
Plating in the foie gras candybar
Foie Gras candy bar, peaches and cream
Lobster cocktail, galia melon, prosciutto consommé, mint
Seared Snake River Farms Wagyu, avocado, fennel, lime
Watermelon carpaccio, black mission fig, fresh ricotta
Chef Colt Taylor hard at work in the kitchen
Heirloom Tomato Arancini, Thai chili pesto
Cured Long Island Fluke, roasted Valencia tomato, lime, nori
Blackberry BBQ Pork Belly Slider
Sipping on a Figenzia Vodka cocktail (it’s fig-infused vodka!)
Chef Colt Taylor and the lovely SaraDish
My new favorite sparkling wine: Sofia Coppola
There were so many amazing wines at this event!