This menu was served on November 3rd, 2009, at the James Beard House in New York City:
Hors d’Oeuvre
Oyster Mushroom Fritters with Aguardiente Creamed Spinach
Black Olive Blini with Truffle Cream, Golden Beet Relish, and Seaweed Caviar
Edamame Purée with Crispy Sushi Rice, Gochujang, Daikon, and Nori Dust
Grilled Seitan with Crispy Tortillas, Whipped Avocado, Cilantro, and Green Olive Relish
Domaine Chandon Brut Classic NV
Dinner
Portobello Carpaccio with Crispy Capers, Rosemary Mustard, and Butternut Squash Bread Pudding Sella & Mosca La Cala Vermentino, 2007
Saffron–Cauliflower Bisque with Fennel Confit Crostini and Oloroso Sherry Crema A to Z Pinot Gris, 2008
Caramelized Celery Root Ravioli with Charred Brussels Sprouts, Smoked Royal Trumpet Mushrooms, and Sage–Grain Mustard Emulsion Chaddsford Winery Pinot Noir, 2007
Peppercorn-Seared Tofu with Creamed Leek and Truffled Parsnip Purée, Salt-Roasted Golden Beets, Hazelnuts, and Apple Cider Vinegar Reduction Mas du Soleilla Les Bartelles, 2007
Heirloom Pumpkin Cheesecake with Chestnut Candy and Quince Jam Domaine Didier Petillan Brut Vouvray, NV
