Photograph courtesy King Street Consulting/ABH
Just in case you missed it, eight of Cincinnati’s finest chefs combined forces for one amazing dinner at New York’s James Beard House this past weekend. The dinner was part of the Cincy in NYC arts takeover that occurred last week that also included performances by the Cincinnati Ballet, the CSO, the Playhouse and the CCM Ariel Quintet. Jean-Robert de Cavel selected and organized the chef team, which featured David Cook of Daveed’s Next, David Falk and Jeremy Lieb of Boca Restaurant Group, Julie Francis of Nectar, Jose Salazar of Salazar, Stephen Williams of Bouquet, and Jean Philippe Solnom of French Crust Café. Each chef contributed a canapé course, as well as a dinner course. The chefs endeavored to feature as many local products as possible.
Here’s a rundown of what they served:
First course (Jose Salazar): Fluke crudo with green strawberries, spring vegetables, verjus and yuzu gelee.
Second course (Jean-Robert de Cavel): Maine Lobster with Big Fish Farms local caviar, beet barigoule, avocado, arugula, seaweed and lemon crème fraiche.
Third course (David Falk and Jeremy Lieb): Robiola cappelletti with house cured guanciale, fava beans, and a brown butter sabayon.
Fourth course (Stephen Williams): Halibut with pistachio relish, rhubarb, fennel, edamame, pickled shiitakes and a soy-ginger reduction.
Fifth course (David Cook): Hickory-smoked duck breast, crisp goose goetta, and wild juniper.
Sixth course (Julie Francis): Kentucky rack of lamb with ful, morel mushrooms, asparagus, preserved meyer lemon and harissa.
Seventh course (Jean-Phillipe Solnom): Composition of chocolate and strawberries.
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