10.24.07
Ten 01 Takes on the James Beard House
Kudos to the team at Ten 01. They've just been invited to host a special dinner at the world-renowned James Beard House in New York City on January 15, 2008.
The planned menu, created by Chef Jack Yoss and Sommelier Erica Landon, is dubbed "From Coast to the Cascades: Oregon's food and wine bounties," and focuses on farm-to-table cuisine, paired with selections from St. Innocent and Francis Tannahill wineries.
No need to book a flight to experience it though. Ten 01 will be serving the full James Beard House menu for guests to sample on two occasions: November 29, 2007 and January 21, 2008. Dinner starts at 6 p.m. and is $125 per person. Make your reservation soon, as these events will likely fill up quickly! The full menu after the break...
Appetizers
Chicken Liver Paté
with pickled shallots and brioche
Foie Gras Mousse
with port poached Oregon cranberries
Housemade Lardo
with chorizo-lentil vinaigrette and gougers
1999 St. Innocent, Brut Méthode Champenoise, Willamette Valley, Oregon
First Course
Bluefin Tuna Sashimi and Hamachi Tartare
with yuzo kosho, green apple, beet chips and a balsamic brown butter
2006 St. Innocent, Pinot blanc, Freedom Hill Vineyard, Eola-Amity Hills AVA, Oregon
Second Course
Sweet Onion-Cauliflower Soup
with spicy lamb sausage, golden raisins, almonds, and curry oil
2005 St. Innocent, Pinot Gris, Shea Vineyard, Yamhill-Carlton AVA, Oregon
Third Course
Seared Sea Scallop
with stewed oysters, buttered leeks, tarragon oil and American caviar
2005 St. Innocent, Chardonnay, Anden Vineyard, Eola-Amity Hills AVA, Oregon
Fourth Course
Roasted Lamb Chops
with butternut squash, honey glazed parsnips, spiced walnuts and pinot noir lamb jus
2005 St. Innocent, Pinot Noir, Shea Vineyard, Yamhill-Carlton AVA, Oregon
2005 St. Innocent, Seven Spring Vineyard, Eola-Amity Hills AVA, Oregon
Dessert
Rivers Edge Chèvre Cheese Panna Cotta
with poached pears, pomegranate reduction, and lavender tuille
2005 Francis Tannahill, Passito, Gewürztraminer, Oregon
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