In high cotton
Vince Young Steakhouse serves at the James Beard house
Vince Young Steakhouse Executive Chef Phillip Brown and Pastry Chef Jill Schweder returned from New York with pictures after serving nearly 80 guests last week at the historic James Beard house.
They served a "modern steakhouse cuisine" for the meat lovers attending the dinner. "Cooking at the Beard House is one of those pinnacle moments, a bucket-list item for your career," observed Brown. "It was an amazing experience for myself and my team and truly exceeded every expectation I had."
The menu with wine parings:
- Crispy Pork Belly with Fennel and Garlic
- Braised Short Ribs on Grit Cakes
- Duck Prosciutto Flatbread with Goat Cheese and Arugula
- Pulled Pork Tacos with Pickled Onions, Cilantro–Jalapeño Crème Fraîche, and Margarita Shooters
Champagne Jean Pernet Grand Cru Blanc de Blancs NV
Foie Gras Duo > Foie Gras Custard with Seared Foie Gras and Brioche
Domaine des Baumard Quarts de Chaume 2007
Farm-to-Table Salad > Roasted Local Texas Beets with Texas Blue Cheese and Champagne Vinaigrette
Siduri Sierra Mar Vineyard Pinot Noir 2010
Fish and Chips > Olive Oil–Poached Halibut with Parsnip–Apple Purée and Brown Butter
Tablas Creek Vineyard Côtes de Tablas Blanc 2009
Meat and Potatoes > Prime Rib-Eye with White Truffle–Gnocchi Macaroni and Cheese, Broccolini, and Bone Marrow–Red Wine Demi-Glace
V Madrone Old Vine Zinfandel 2007
Milk and Cookies > Brown Butter Financiers with Chocolate Ganache and Chocolate–Cabernet Sauvignon Milkshake
The Rare Wine Co. Historic Series Charleston Sercial Special Reserve Madeira NV
Chefs are often invited to cook at the James Beard house which is owned and run by the James Beard Foundation. It is the same organization that hands out the annual James Beard awards, generally considered to be the Academy Awards of the food world.
Chefs are recommended by a Chef Selection Committee and are then approved by the Director of House programming. The mission of the James Beard Foundation is “to celebrate, preserve, and nurture America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence.”
According to their website, the following criteria are used to approve a chef for service at the house:
- National or regional reputation, as evidenced by media (electronic, print, television, radio) and resume/biography.
- Known use of high quality, seasonal, and/or local ingredients.
- Demonstrated excellence in a particular discipline: e.g. regional, ethnic, pastry.
- Financial stability and resources to partner with JBF for a New York event without negative consequences to own business.
- Desire on part of chef and restaurant.
- Level of interest in event by our dining members and their guests.
- Submission of complete event proposal, including menu and wines.