Hitting the Culinary Jackpot: The James Beard Foundation Meets Foxwoods

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Ladies and gentlemen, friends and foodies, this dinner was one for the ages! I was absolutely elated to be a part of the James Beard Foundation Sneak Peek Dinner at Paragon Restaurant. Located on the 24th floor of Foxwoods, this exclusive restaurant boasts panoramic views of breathtaking greenery and lush hills sitting atop the reservation. What better place to host this impressive culinary showcase executed by some of the top chefs in New England? This unforgettable dinner turned out to be once in a lifetime opportunity…or maybe not! That’s right, you can also enjoy this same menu at the James Beard House in New York on July 25th. Five talented chefs from Foxwoods’ All-Star team will be preparing these dishes for the James Beard Foundation on one special night…and YOU can be a part of this epic occasion!

A perfect start to an unforgettable meal. Let your mouth begin to water with these irresistible Hors d’Oeuvres:

  • Sepe Farm Lamb Tartare with Noritamago Furikake, White Harissa, and Pappadam
  • Beltane Farm Cheese Croquettes with Roasted Beets
  • Rowland Farm Pork Belly Siu Mai with Black Vinegar, Chile Oil, and Micro-Cilantro
  • Chile and Citrus–Dredged Stonington Summer Flounder Crudo with Green Apples and Radishes
  • Corn Madeleines with Crème Fraîche and Ratatouille
  • Served with SCHRAMSBERG BLANC DE BLANCS 2010
Bombster Scallop Crudo with Extra Virgin Olive Oil, Kabuso, and Ají Amarillo Served with MARTÍN CÓDAX ALBARIÑO 2011

Bombster Scallop Crudo with Extra Virgin Olive Oil, Kabuso, and Ají Amarillo
Served with MARTÍN CÓDAX ALBARIÑO 2011

A clean, refreshing start to a slew of dinner courses. A delicate Scallop crudo to excite your taste buds for what’s to come. The Aji Amarillio added a mouthwatering zing and a pop of flavor.

Duck Confit Rillettes with Pickled Onions, Arethusa Farm Camembert, and Mâche Served with WILLIAM HILL ESTATE WINERY CENTRAL COAST CHARDONNAY 2011

Duck Confit Rillettes with Pickled Onions, Arethusa Farm Camembert, and Mâche
Served with WILLIAM HILL ESTATE WINERY CENTRAL COAST CHARDONNAY 2011

This may have been the most straightforward dish of the night…yet it turned out to be one of my favorites. Sometimes less is more and this is a great example. Mounds of pulled, savory duck confit rested atop salty potato chips. Scoop up a bite of Camembert and pickled onions and it’s like elegant farmhouse nachos. That’s really the best way to describe it. 🙂

New England Grassfed Veal Meatballs and House-Cured Veal Bacon with Amatriciana Sauce Served with DON MIGUEL GASCÓN MALBEC 2010

New England Grassfed Veal Meatballs and House-Cured Veal Bacon with Amatriciana Sauce
Served with DON MIGUEL GASCÓN MALBEC 2010

Veal Meatballs and Veal Bacon. Need I say more? You know this has to be good.

Sunomono-Marinated Mishima Ranch Wagyu Rib-Eye Cap with Connecticut Summer Harvest and Aged Maitake Demi-Glace Served with LOUIS M. MARTINI SONOMA COAST CABERNET SAUVIGNON 2010

Sunomono-Marinated Mishima Ranch Wagyu Rib-Eye Cap with Connecticut Summer Harvest and Aged Maitake Demi-Glace
Served with LOUIS M. MARTINI SONOMA COAST CABERNET SAUVIGNON 2010

Talk about tender. This Wagyu Rib-Eye was like butter…literally. It melted with the Maitake Demi-Glace and paired exceptionally well with all the fresh, seasonal vegetables.

Goat’s Milk Feta Cheese Brûlée with Olive Oil Sponge, Peach Sorbet, Lemon Verbena Gel, and Summer Couscous Served with LA MARCA PROSECCO NV

Goat’s Milk Feta Cheese Brûlée with Olive Oil Sponge, Peach Sorbet, Lemon Verbena Gel, and Summer Couscous
Served with LA MARCA PROSECCO NV

A smooth, luscious bar of goat cheese with buttery olive oil sponge. The peach sorbet brightened up the dish and brought everything together for a truly harmonious dessert.

Lemon–Basil Bonbons, Peach–Saffron Macarons, Madeleines, and Apricot Financiers

Lemon–Basil Bonbons, Peach–Saffron Macarons, Madeleines, and Apricot Financiers

And no meal is complete without some Petit Fours. Although I don’t discriminate when it comes to dessert, the Macarons were my personal favorite. Giving way to a soft crackle as you break through the thin outer layer and make your way into a sweet, gooey interior. These were meant to share but I think I ate them all on my own. I couldn’t resist!

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Be sure to CLICK HERE to reserve a table at the James Beard House on July 25th for this amazing dinner menu from the Foxwoods’ Culinary Team. Seats are limited and expected to fill up fast.

Paragon Restaurant at Foxwoods on Urbanspoon

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