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Wednesday
25
APR

James Beard Dinner With Chef Christopher Dutka of 618

19:00
23:00
Christophers Kitchen
Event organized by Christophers Kitchen

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Celebrate spring at the Beard House when Christopher Dutka heads to New York City with Garden State bounty in tow. Dutka has made his mark on the New Jersey dining scene by dishing up rustic-yet-modern, seasonal cooking that highlights superb local ingredients.

Passed

CHATEAU ALLÉGRET BORDEAUX BLANC
Jersey Scallop, Foie Gras, Gooseberry
Pork Belly, Caramelized Fennel, Salsa Verde, Pickled Kumquat
Lamb Loin, Crispy Potato, Harissa Labne, Fava Bean Caponata

Table
Shaved Asparagus, Hazelnuts, Sorrel, Grana Padano

First Course
VIEVITÉ EXTRAORDINAIRE CÔTES DE PROVENCE ROSÉ MAGNUM
Jersey Fluke Crudo, Green Goddess, Mandarin, Aleppo Chili, Sea Beans, Radish

Second Course
VIEVITÉ EXTRAORDINAIRE CÔTES DE PROVENCE ROSÉ MAGNUM
Roasted Tilefish, Spring Pea Nage, Anson Mills Grits, Beyond Organic’s Escarole, Olive Oil Cured Tomatoes, Gremolata

Third Course
CHATEAU ALLÉGRET BORDEAUX ROUGE
Long Island Duck Breast, Morel and Asparagus Farrotto, Charred Spring Garlic, Rhubarb Currant Mostarda

Fourth Course
CHATEAU LAROCHE-JAUBERT GRAVES ROUGE
Creekstone Farms Aged Strip Steak, Wild Ramp Chimichurri, Sweet Potato Spaetzle, Brown Butter, House Made Guanciale, Poppy Seeds

Fifth Course
PARCE 12 YEAR STRAIGHT COLOMBIAN RUM
Meyer Lemon and Thyme Semifreddo, Black Sesame Cookie, Prosecco Poached Raspberries, Earl Grey Caramel

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James Beard Foundation