BUDDHA’S BIRTHDAY DINNER

BUDDHA’S BIRTHDAY DINNER

DATE & TIME

Tuesday, May 19, 2015

Reception: 7:00PM

Dinner: 8:00PM

LOCATION

James Beard House

165 West 12th Street

New York, NY 10011

We celebrated Buddha's Birthday with Chefs Will Horowitz, Chaz Lindsay, and Jonathan Botta from Duck's Eatery with a menu inspired by the region at base of the Himalayas: Tibet, Nepal, and Northern India. Each course was paired with sakes provided by New York Mutual Trading.


THE TASTING MENU

PASSED HORS D’OEUVRES

Assortment of Cured Curried Shellfish Conserva Crispy Rice Cakes with Lacto-Fermented Parsnips and Cardamom Jam

Yak Sukuti (Dried Yak with Toasted Fennel Seeds and Chiles Served in Poached Onion Bulb Cups)

COURSE 1 - “BIRTH”

Farm Egg, Beet, Soy Milk & Spices

paired with Hakkaisan Sparkling Sake

COURSE 2 - “EXTRAVAGANCE”

Smoked Sable Mousse with Burnt Cream, Green Strawberry and Champagne Aspic, and Gilded Caviar

paired with AMABUKI Ichigo Junmai Ginjo Nama Strawberry flower yeast

COURSE 3 - “ABANDONMENT”

Sassafras-Braised Burdock Root, Sassafras Leaf Chips, Fresh Lichen and Sumac Berry Salad

paired with AMABUKI Himawari Junmai Ginjo Nama Sunflower yeast

COURSE 4 - “BALANCE”

Roasted Crescent Duck Farm Duck with Yogurt, Black Lime, Smoked Lavender Oil, and Fermented Rhubarb

paired with NANBU BIJIN Tokubetsu Junmai

COURSE 5 - “AWAKENING”

Hot Smoked Long Island Eel, Freeze-dried Mandarin Orange, Green Peas, Spruce, and Butter Tea

paired with TENGUMAI Umajun Junmai

COURSE 6 - “DEATH”

Farm Egg, Beet, Soy Milk & Spices

paired with NANBU BIJIN No Sugar Added Umeshu (Plum Sake)

THE DRINK MENU

BOMBAY SAPPHIRE® EAST GIN

Feeling Sheepish: Chamomile-infused Bombay Sapphire® East Gin, Ginger Syrup, Simple Syrup, Fresh Lemon Juice, Soda Water, Bittercube Bolivar Bitters, Garnished with Lemon Peels

East & Tonic: Bombay Sapphire® East Gin, Fever-Tree Tonic Water, Garnished with Lemongrass Stalk, Mint Sprig, Lime Slice, Orange Twist, and Juniper Berries

Pleasant Thinking: Bombay Sapphire® East Gin, Lemon Juice, Green Apple Cordial, Cardamon Bitters, Ground Peppercorn (created by Vincenzo Cangemi)