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Chefs - after dinner
Crab and corn cake
The chefs
Greg Vassos
Ohio bison, organic Ohio vegetables, Ohio blueberry jus.
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James Beard Dinner
- June 2007
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Dean Max |
Tony Miller |
Paula daSilva |
Peter Forte |
Greg Vassos |
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Dean James Max, a longtime friend of the James Beard
Foundation, made his mark at California’s Woodside and has won
praise for his savvy seafood creations at 3030 Ocean in Florida. Now
he has gathered a top-notch group of chef friends to collaborate in
preparing this spectacular dinner.
Hors d’Oeuvre
Chickpea Tempura Squash Blossoms with Ohio pork and gouda
Wahoo Ceviche Trio > coconut, yuzu, and Cayman style
Turks & Caicos Conch Confit with brioche crust
Chilled Smoked Heirloom Tomato Soup
Champagne Michel Fallet Carte d’Or Brut NV
3030 Ocean Signature Sweet Dreams Cocktail > Lemon Drop Absolut
Martinis
Dinner
Olive Oil–Poached Columbia River Sturgeon with heirloom radish
salad, summer truffles, and caviar
Louis Carillon et Fils Puligny-Montrachet 2005
Maryland Blue Crab and Organic Corn Pancake with dandelion greens
and cucumber – mint sauce
Summerland Winery Paradise Road Vineyard Viognier 2005
Crispy Satin Snapper with Ginger – carrot emulsion, chanterelles,
coconut bubbles, lime – cilantro agar-agar, and Cayman sea salt
Señorio de Cruces Albariño 2005
Ohio-Raised Bison Strip Loin with heirloom Russian banana potatoes,
baby chioggia beets, Wayward Seed Farm agretti greens and wild
blueberry – infused jus
Franciscan Oakville Estate Magnificat Meritage 2005
Roasted Summer Peaches and Cream
Clos Uroulat Jurançon 2004
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Olive oil poached sturgeon,
truffles and caviar.
