JEAN PAUL LOURDES AT BEARD HOUSE, NYC
On Wednesday, October 22, A Latour: Innovative Food, Stellar Wine dinner with executive chef Jean Paul Lourdes will be held at the James Beard House, 167 West 12th Street, New York. The following menu will be presented:
Hors d’oeuvres: Kushi oysters in parsley oil; potato beignets with Osetra caviar; and rotisserie chicken skewers
(Champagne Krug Brut Krug Collection 1989 and Champagne Egly-Ouriet Blanc de Noirs Grand Cru Brut NV)
Diver scallops with Douglas fir and blueberries
(Trimbach Réserve Personelle Pinot Gris 2008)
Milk-fed lamb with under-ripe lingonberries and celeriac
(Betts and Scholl Hermitage Rouge 2006)
Green vegetable mosaic
(Domaine Ramonet Bienvenue Batard-Montrachet Grand Cru 2000)
Peking duck with salted carrots
(Dal Forno Romano Amarone 2000)
Organic hay ice cream with freeze-dried strawberries
(Château Coutet Cuvée Madame Sauternes-Barsac 1989)
7 PM; $250; members $200. Reservations: 212-627-2308.
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ANTHONY DAVID’S, HOBOKEN
Anthony Pino chef/owner of Anthony David’s, 953 Bloomfield St, Hoboken, has resumed his regular Monday night Chef’s Counter Tastings (there are 10 seats), where he personally prepares and serves a five-course meal; BYOB. Prepaid tickets (for parties up to 10) can be obtained via [email protected]. $100, which includes tax and gratuity. For more info, call 201-222-8399.
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LAWRENCE TALIS
Lawrence Talis is the new executive chef at Oh’ Brian’s On the Green, 1300 Raritan Road, Clark (732-669-9024).
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Please send press releases and restaurant news, including information on staff changes, wine tastings, and cooking classes, to [email protected].