New dean David Kinch, chef/owner of Manresa in Los Gatos, California, showcased his West Coast cooking flair at The James Beard Foundation pop-up restaurant, JBF LTD, in Chelsea Market in New York City, as part of the celebrations in connection with the recent James Beard Award Ceremony. A JBF award winner himself (Best Chef: Pacific Region 2010), Kinch was invited to cook dinner for guests Wednesday, May 11th through Saturday, May 14th.
Green Garden Gazpacho and Almond Milk Ice, Pickled Green Strawberries, Vegetable Beignets
Boulder Bank Sauvignon Blanc Marlborough, New Zealand 2008
Romaine and Abalone Salad, Grilled Cucumber, Avocado with “Norinade”
Chateau St. Jean Chardonnay Sonoma, California 2008
Suckling Porcelet, Whey Polenta, Rhubarb, Hazelnut, Spring Onions
Patz & Hall Pinot Noir Sonoma Coast, California 2007
Popovers and Hibiscus–Berry Butter
Lavazza Coffee and Espresso
If you went, we'd love to hear what you liked. Leave us a comment.