Saturday, April 16, 2011

James Beard

James Andrew Beard (May 5, 1903 – January 21, 1985) was an American chef and food writer. The central figure in the story of the establishment of a gourmet American food identity, Beard was an eccentric personality who brought French cooking to the American middle and upper classes in the 1950s. Many consider him the father of American-style gourmet cooking. His legacy lives on in twenty books, numerous writings, his own foundation, and hisfoundation's annual Beard awards in various culinary genres.

So why do I care about James Beard in a cocktail blog? First, I was just privileged enough to be at his house to pour wine while the chef; Steven Hartman and the wine maker Maria Peterson, showed how incredibly talented they are! I have the honor of working with these talents and making sure the products that they have are managed in a responsible and gracious way.

About the food and wine:
Hors D'oeuvres
Springer Mountain Chicken Liver Mousse with Mead Macaroons and honey roasted peanuts
Pickled Georgia Shrimp and Honey-Cured Local Rainbow Trout Roe on Corncakes
Benton's bacon pound cake with sweet and sour huckelberry and maple creme fraiche
**paired with Mead(2x fermented honey wine) and risatta(dry rose made from vidal blanc, seyval blanc and merlot)
On The Table:
House cured ham, buttermilk biscuits, whipped butter, peach jam
**paired with 2010 primoro(fantastic white table wine made from vidal and seyval blanc)
First course;
Pickled Beets, spinning spider goat cheese, sorrel, montaluce wine vinegar, extra virgin olive oil
**2009 montaluce, tramonto(Bordeaux style red blend)
Second Course:
Gerorgia lamb terrine; radish, pesimmon preserves, mint
**2008 montaluce, cabernet sauvignon
Sauteed Sunburst Farms Trout; baby bok choy, house cured & smoked trout, sorghum
** 2010 montaluce primaluce (blend of 60% chardonnay and 40% pinot gris)
Riverview Farms Slow Cooked Pork Shoulder; ramps, young mustard greens, rhubarb
**2008 montaluce, centurio (reserve merlot)
Local Organic Farm Fresh Egg Custard; creme caramel sauce, candied pecan
** 2009 montaluce, dolce (vidal blanc and seyval blanc hybrids but sweet)

So beyond the fact that the team i work with every day is amazing... We kicked ass at the James Beard House and are super fired up to do the things that we already do well even better!!! Thank you James Beard. Side bar: there is still a mirror in place in the house where his bed was. He is so my idol!!!

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