James Beard House Sunday – June 28th 2009
World Food Library – Tasting Menu
in The Garden
Grilled Sullivan Street Bakery Pugliese topped with:
Fresh DiPalo Ricotta Cheese, Organic Opal Basil
LA Organic Oro “Suave” EVOO
18 Month Aged Jamon Serrano, Manchego Cheese
LA Organic Modena Balsamic
Chicken Liver Pate on Pane di Comune
LA Organic Apple Balsamic
~ ~ ~
Australian Grain Finished Lamb Chops with Organic Rosemary, Lemon
LA Organic Sherry Balsamic
Raventos 2006 L’Hereu Reserva Brut Cava – Penèdes, Spain
At the Table
Chef Jim Lahey
Poached Baby Artichokes, Shaved Parmesan, Capers, Organic Arugula
LA Organic “Cuisine” EVOO & LA Organic Modena Balsamic
De Angelis 2007 Offida Pecorino – Marches, Italy
Chef Frank DeCarlo
Bacala with White Polenta
LA Organic “Suave” EVOO
Gnocchetti Sardi con Coniglio e Fava
LA Organic “Intenso” EVOO
De Angelis 2007 Offida Pecorino – Marches, Italy
Chef Zak Pelaccio
Poached Wild Halibut, Champagne Hollandaise, Fresh Summer Black Truffle, Braised Endive
LA Organic “Cuisine” EVOO
Vilmart & Cie Champagne Brut Premier Cru Grande Réserve
akuashi Kobe Beef Skirt Steak, Baby Arugula, Parmesan, Salsa Verde
LA Organic Modena Balsamic
Produttori del Barbaresco 2005 Barbaresco – Piedmont, Italy
Chef Will Goldfarb
Tropical Martini of Sudachi Cloud, Mango Sorbet, Macadamia Brittle, Coconut Powder
World Cheese Tasting
Ciresa:
Nostrano di Monte- Made in Italy’s Valsassina valley with the raw cow’s milk of one farmer. Aged and washed like Taleggio but firmer, drier and a bit more sour.
Chas & Co:
Scharfe Maxx- A Swiss cheese made up north near the Bodensee Lake by the Studer Dairy. A firm cheese aged and washed with herb brine for 6 months, which yields a creamy paste.
Chas & Co:
Jura Erguel- A firm Swiss cheese from the Jura Mountains with an unusual mix of flavors for a cross that lands somewhere between Gruyere and Emmentaler.
Kaeskuche:
Adelegger-aged for an extended 17 months! – A small organic Bavarian dairy makes this cow’s milk mountain cheese. Hard, rich and intense.
Ciresa:
Gorgonzola Mountain- A smaller wheel of firm Gorgonzola with bright even veining and a great intensity.
Accompanied with Yuzu Marmalade, Taggiasca Olive Emulsion, Fig, Micro Mint
Weingut Zilliken 2005 Riesling Auslese Saarburger Rausch – Mosel-Saar-Ruwer, Germany
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Thanks for the mention! We’re glad to hear our delicious oil is being used not just for its great taste in cooking and dressing but also as a skin conditioner and treatment for skin cancer.
health.yahoo.com/experts/skintype/15043/the-surprising-skin-salvation-in-your-kitchen
to order visit us at www.ciaoimports.com
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We are live! www.ciaoimports.com
LA Organic, Ciao Imports and Fresh Direct are also putting together a very special culinary event at the James Beard House immediately following the first day of the Fancy Food Show, Sunday June 28 at 6pm. We’ve just confirmed a New York dream team of chefs including:
- Zak Pelaccio of Windsor and Fatty Crab (Frank Bruni NY Times)
- Will Goldfarb of Room 4 Dessert, Windsor, Picnick, and Willpowder
- Frank DeCarlo of Peasant and Baccarro
- Jim Lahey of Sullivan Street Bakery and Company
All the exciting details to follow…
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