The chefs of the signature Fontainebleau restaurants are going north to cater a six-course dinner at James Beard House in New York on October 19.
Organized by Fontainebleau’s executive chef Thomas Connell, the dinner will feature chefs de cuisine Todd Miller (Gotham Steak), Michael Pirolo (Scarpetta) and Jian Heng Loo (Hakkasan) as well as Executive Pastry Chef Jordi Panisello (Solo) and Beverage Director/Sommelier David Mokha.
Each course will feature the signature dishes of each restaurant, like Chef Connell’s cinnamon roasted beets with crisp Iberian ham, cauliflower, banyul onions and cilantro oil; Miller’s “Rossini-style” Bison with fall vegetables & foie gras; Pirolo’s braised goose with golden raisins and provolone; and Loo’s steamed Chilean sea bass with Chinese herbs and poached baby spinach.
Mokha, who was awarded the “Sommelier of the Year” title by Food & Wine Magazine, will pair each course with a specially selected wine. For dessert, Chef Panisello is preparing warm white chocolate alphabet soup with Granny Smith frozen parfait and mango candy apple.
To attend the pre-dinner reception, six-course dinner paired with wines and the post-event celebration, purchase tickets online at www.jamesbeard.org. Tickets are $125 per person for James Beard members and $150 per person for non-members.
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