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Tuesday, April 1, 2014

Chef Scott Varnedoe's James Beard House Meal

Chef Scott Varnedoe from Baton Rouge's Restaurant IPO cooked at the James Beard House in New York City on Wednesday, March 26th. I'd like to congratulate him on the accomplishment of cooking there for the fourth time! Baton Rouge locals are proud of our food scene, and it shows! From hands-on activities to James Beard recognized chefs, a new walking food tour, cooking schools and new restaurants joining the ranks of old favorites, Baton Rouge is making a name for itself in the culinary world. Chef sang the praises of Visit Baton Rouge and Louisiana Seafood in the Big Apple and before his big trip, Chef Varnedoe hosted a preview dinner of his James Beard House menu. It was quite the feast--the weather was perfect, and the wines and Tin Roof beers were deliciously paired! Check out the menu that he served in New York!

Crawfish & Tasso Deviled Egg topped with a crispy Fried Oyster and Bacon Fennel Jam
Crawfish & Tasso Deviled Egg topped with a crispy Fried Oyster and Bacon Fennel Jam

Rockefeller "Louisiana Style" Arancini with Pernod Venetian Gel and Micro Tarragon
Rockefeller "Louisiana Style" Arancini with Pernod Venetian Gel and Micro Tarragon

Charbroiled Louisiana Gulf Oyster with Herbed Lemon-Horseradish Brown Butter
Charbroiled Louisiana Gulf Oyster with Herbed Lemon-Horseradish Brown Butter

South pass Shrimp and Wild Mushroom Café Au Lait with a Shrimp & Truffle Beignet
South pass Shrimp and Wild Mushroom Café Au Lait with a Shrimp & Truffle Beignet

Pan-Seared "Scallops" of Grouper on a Smoked Gouda Corn Grit Cake and Bacon Blistered Kale in a Tasso Broth.  Topped with a Petit Salad of Candied Lemon and Watermelon Radish tossed in a Sherry-Brown Butter Vinaigrette
Pan-Seared "Scallops" of Grouper on a Smoked Gouda Corn Grit Cake and Bacon Blistered Kale in a Tasso Broth.
Topped with a Petit Salad of Candied Lemon and Watermelon Radish tossed in a Sherry-Brown Butter Vinaigrette

Jumbo Lump Crab and Potato Goat Cheese Gnocchi tossed in a Louisiana Sweet Corn, Sherry, and Parmesan-Truffle Sauce topped with Collard Green Pesto and a Micro Salad of Brussels Sprouts, Tiny Basil, Heirloom Tomatoes and Cajun Spiced Popcorn.
Jumbo Lump Crab and Potato Goat Cheese Gnocchi tossed in a Louisiana Sweet Corn, Sherry, and Parmesan-Truffle Sauce topped with Collard Green Pesto and a Micro Salad of Brussels Sprouts, Tiny Basil, Heirloom Tomatoes and Cajun Spiced Popcorn.

Cornmeal and Bergeron Pecan Encrusted-Pan Seared Wild Catfish set atop Atchafalaya Basin "Crawfish Creole" Risotto with Shaved Romano and Toasted Butter Crawfish "Pollen" and Micro Tarragon and Celery
Cornmeal and Bergeron Pecan Encrusted-Pan Seared Wild Catfish set atop Atchafalaya Basin "Crawfish Creole" Risotto with Shaved Romano and Toasted Butter Crawfish "Pollen" and Micro Tarragon and Celery

Banana Bread French Toast with Buttermilk Vanilla Bean Ice Cream, Toasted Candied Pecans, Brulée Bananas, Banana's Foster Brown Butter Sauce with Minted White Chocolate Powder and Banana Pop Rocks
Banana Bread French Toast with Buttermilk Vanilla Bean Ice Cream, Toasted Candied Pecans, Brulée Bananas, Banana's Foster Brown Butter Sauce with Minted White Chocolate Powder and Banana Pop Rocks