Tuesdays with TT: Canada Day at James Beard House

The other day I got an email from my Dad asking if CT and I would like to go to the James Beard House for dinner.  Is that even a question?  Who would say no to that?  My parents have been members for years (foodieism is hereditary), so I have been fortunate to have been invited many times.  However, this was CT’s first time at the James Beard House, so I was looking forward to showing her all its wonders.

Tonight’s event was “Land Meets Sea” to celebrate Canada Day, which celebrates Canadian Independence Day.  After looking at the menu, I may have to hold off on ever making fun of Canada again.

Here are two pics the chefs let me take of them working in the notoriously small kitchen at the James Beard House.

The meal started off with a cocktail hour in the back garden.   Luckily, the oppressive heat and humidity from earlier in the week broke, so it was a perfect evening to be outside.  All of the wines of the evening were provided by Mission Hill Family Estate in British Columbia.  It was a true celebration of all of Canada since most of the chefs were from the east coast in Newfoundland.  The chefs were from the Sheraton and Holiday Inn Hotels, which I learned are quite high end outside of the United States.

The first wine of the evening with the hors d’Oeuvres was the Reserve Pinot Blanc 2006.  It was a perfect Summer white, light and refreshing.

First up was Toutans > Pulled Newfoundland Pork–Filled Panfried Dough with Partridgeberry Rémoulade.  This was basically a mini-pulled pork sandwich.   This was very good.  I wanted to get another picture when they came around again, but they were so popular that I didn’t get a chance.  (Trying to take one handed pictures is a skill I have yet to master.)

CT says: These were my favorite! The remoulade was slightly tart and added a nice flavor to the sandwich.

Next was the Newfoundland Mustard–Pickle Macarons.  A savory macaron!  Quite a tasty cookie, not dry at all.  I didn’t think it was overly “pickley,” but CT disagreed since she has a big aversion to anything pickle.  After the dinner, the chefs mentioned that this was a dish they were working on for the Culinary Olympics.

Next was Panko-Crusted and Lobster-Stuffed Prawns.  This was insane! Lobster stuffed shrimp? Ridiculously good.

Next was Orange-Scented Scallop Ceviche with Ginger Root–Newfoundland Bakeapple Jam.  They had some large scallops!  It was super fresh.  The ginger gave it a nice kick.

Finally was the Crispy Duck Confit Crostini with Red Onion Jam, Crème Fraîche, and Chives.  This was also quite tasty, but a bit hard to eat.  The duck was cooked perfectly.

We haven’t even had dinner yet.  As we sat down, we saw we had quite the feat ahead of us with all of the wine glasses and cutlery.  Also on the table was a sample of “Screech” rum made in Newfoundland.  I don’t think it had anything to do with Saved by the Bell.

The first course was Newfoundland Salt Cod Cake with Roasted Red Pepper–Apple Compote, Lemon Aïoli, and Crispy Pork Scrunchions.  It was paired with Mission Hill Family Estate S.L.C. Sauvignon Blanc–Semillon 2007. The cod could be easily confused with crab meat in the way it was prepared.  The Roasted Red Pepper-Apple Compote had a light sweetness that brought the dish together.  The Pork Scrunchions tasted more like a crispy potato, than meat.

Next was the Petit Beef Tenderloin Medallion with Newfoundland Crab Lollipop, Newman’s Port Reduction, and Carrot–Turnip Purée paired with Mission Hill Family Estate S.L.C. Merlot 2003.  The beef was cooked to a perfect medium rare. The lollipop made a nice mini-crabcake.

CT says: I loved the beef medallion. The meat was truly was cooked to perfection and the port reduction, though unnecessary, was a nice accompaniment.

Next was Smoked Salmon Tartare with Butter-Poached Lobster paired with Mission Hill Family Estate S.L.C. Chardonnay 2006.  The salmon had great smoke in it.  Together with the lobster it was truly a decadent dish.  The wine was also very good.  It was one of the best chardonnays I ever had, which I mean to say it didn’t taste like chardonnay.

CT says: I agree with the wine assessment. I’m not usually a fan of chardonnays, but this was delicious!

Getting tired yet?  I am definitively getting full.

The last dish before dessert was Herb and Dijon–Crusted Rack of Lamb with Duxelles, Maple–Whiskey Reduction, and Marinated Shaved Fennel, Tomato, and Pea Sprout Salad paired with Mission Hill Family Estate Oculus 2005.  As you can see there were 3 large pieces of lamb on the dish, a lot of meat.  Like the tenderloin, it was also cooked perfectly.  The Maple-Whiskey reduction was unreal!  The salad helped me feel a little better about myself after all of this gorging.

Finally, we get to the dessert.  It was Wild Strawberry Shortcake with Mint Whipped Cream and Blueberry-Infused Dark Chocolate Mousse paired Mission Hill Family Estate S.L.C. Riesling Icewine 2004.  The pastry chef did a great job on the presentation.  The mousse had some good blueberry flavor mixed with the dark chocolate.  I ate more of the shortcake which was light and airy.  The ice wine was very sweet, almost apple juice-like, but in a good way.

As if that wasn’t enough, we got some chocolates for the table.  I think my Mom was the only one who managed to eat one.

All in all, it was a fantastic meal, albeit a bit painful to get through all of it.  We also had a chance to meet Susan Ungaro, the President of JBF, and she was very nice.  Coincidentally, she went to the same college as my Mom.  I would recommend going to an event at James Beard if you get a chance.  They are open to the public and since wine, tax, and gratuity is all included in the price, it is very reasonable for what you receive.