Superior Seafood to prepare dinner at James Beard House

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Superior Seafood and Oyster Bar will send chef Josh Boeckelman and a team of four to prepare a dinner at the James Beard Foundation's home in New York Jan. 16. The foundation bills the dinner as "Life in the Big Easy," and there are hors d'oeurvres and a five-course meal paired with wines ($130 for members, $170 to the general public). Hors d'oeurvres include mirliton fritters with ravigote sauce, blackened lamb belly and smoked trout rillettes. The dinner features "crayfish" boil salad, snapper crude with satsuma-cello and celery oil, dirty faro with chicken liver mousse, "crayfish" boudin-stuffed rabbit with rabbit jus and Creole cream cheese-stuffed king cake beignets.

The foundation hosts dinners several nights each week from chefs from across the country. The schedule is here.

The foundation presents annual awards for chefs and restaurants. Winners from 2014 included chefs Sue Zemanick (Gautreau's) and Ryan Prewitt (Peche Seafood Grill) sharing Best Chef: Southeast honors and Peche winning Best New Restaurant.


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