In April, seven local chefs will take part in creating a dinner that represents Memphis at the James Beard House in New York City.
Join us on Sunday, February 16th, for a preview dinner showcasing the dishes that will be served at the James Beard Dinner.
For $150/a person plus taxes and gratuity, you can enjoy passed hors d'oeuvres and six courses created by Memphis's culinary elite.
Each course has been meticulously paired with wine and/or Tennessee-based cocktails
selected by mixologist Michael Hughes of Joe's Wine and Liquors.
Hors D'oeuvres and cocktails will start at 6pm, with dinner to follow at 7pm.
Tickets can be purchased online.
The chefs participating include:
Jonathan Magallanes, Las Tortugas
Miles McMath, St. Jude Children's Research Hospital
Patrick Reilly, Majestic Grille
Andy Ticer, Michael Hudman, & Ryan Jenniges, Andrew Michael Italian Kitchen and Hog & Hominy
Ryan Trimm, Sweet Grass, Sweet Grass Next Door and Southward
Felicia Suzanne Willett, Felicia Suzanne's
The menu for the James Beard "Made in Memphis" Dinner is as follows:Miles McMath
de Cochon” boudin,
beignet dough, Mennonite cane syrup
Berkshire Pork Belly, watermelon rind kimchi, plum glaze
Beef tartare, tarragon, bone marrow
: Crispy Fried Mushroom Tacos with Salsa
Chow Deviled Eggs with Flo's Tomato Jam
Valley Vineyards Pinot Blanc &
Berry Patch, a spirited representation of local bounty using Prichard's
fresh West Tennessee herbs, fruits, honey and produce.
First Course: Miles
Bronzed Lemon Fish, S0ft-Shell Crawfish, butterbean farrotto, sauce ravigote
Wine: Robert Turner Wines Chardonnay Dutton
Second Course: Ryan
Crab and Shrimp Pirlau, Allen Benton's smoked ham,
Earth Sprung Farm jasmine
rice, butternut squash, mustards
Wine: Argyle Nutthouse Chardonnay
Third Course: Patrick
Pork, sugar glazed carrots, sorghum sauce and sorghum popcorn, tobacco onions
Wine: Willamette Valley Vineyards Pinot
en Mole Verde with Pumpkin Seed Tomatillo and Fennel Served on a tostada
Wine: Robert Turner Wines Cabernet Franc
Fifth Course: Andy
Ticer and Michael Hudman w/Ryan Jenniges
Breast | ricotta, favas, tono di chianti, morels, asparagus, bone brodo
Wine: Tallulah Wines Bald Mountain Syrah
Felicia Suzanne Willett
Butter Roll, Prichard's Dark Rum Sauce, Spiced Pralines, Buttermilk Brown Sugar
Wine: Housemade Vin d'Orange
Take Home: Felicia
Jugs of New Orleans Milk Punch w/Cornmeal Madalines