Last night at the James Beard Foundation’s House in New York City, we shared a delicious evening of food and drink honoring Maine’s purveyors. The lucky, and hungry (then happily filled) attendees enjoyed a menu organized by Chef Michael Salmon and Chef Geoffrey Deconinck of Natalie’s at the Camden Harbour Inn.
The Menu
Hors d’Oeuvre
Pemaquid Oyster Shooters with Maine Apple Mignonette
House-Smoked Salmon and Pickled Red Onion Panini
Miniature Lobster Buns with Fines Herbes, Lemon Seasoning, and Red Oak-Leaf Lettuce
Local Goat Cheese in Parmesan Baskets
Duck Terrine on Grilled Sourdough
Cocktails and Lucien Albrecht Crémant d’Alsace Brut Rosé NV
Dinner
Savory Peekytoe Crab Cheesecake with Lemon–Walnut Crust
Laurent Kraft Vouvray 2009
Seared Sea Scallop with Braised Endive, Speck, and Black Truffle Sauce
Château de Chassagne-Montrachet Blanc En Pimont 2005
Maine Lobster and Butternut Squash Charlotte with Rosemary–Vermouth Cream
Domaine Caillot Mersault 2007
Lamb Duo > Braised Belly and Roasted Loin with Parsnip Purée and Winter Vegetables
Cellardoor Winery Artist Series Grenache 2010
Chocolate–Hazelnut Ganache with Caramel Corn; and Poached Local Pear with Maple Ice Cream, Gingerbread Croutons, and Crushed Walnuts
The James Beard Foundation is a New York-based national professional non-profit organization named in honor of James Beard that serves to promote the culinary arts by honoring chefs, wine professionals, journalists, and cookbook authors at annual award ceremonies and providing scholarships and educational opportunities to cooking hopefuls. Visit the Foundation’s website for information on events.