On Tuesday, July 16, River Oaks hosted a benefit dinner for the James Beard Scholarship Foundation. All those who attended got to enjoy a wonderful evening of fabulous cuisine by some of our best local chefs. Every course was beautifully prepared and paired with a wonderful selection of wines. It was truly a fitting menu to honor one of America’s culinary legends.
Ginger and Lemon Pickled Halibut
Tender bite-sized cubes of halibut with a delicate flavor of ginger and lemon that enhanced the creamy texture of the fish without overpowering its natural sweetness.
A succulent oyster floating in a perfect swallow of spicy, rich chilled soup.
An absolutely decadent rendition of a hamburger with a lightly tangy condiment to offset the richness of the meat.
A delicate mousse of anchovies, cream and Parmesan paired with salty and crispy bacon and crouton bits.
Caymus Conundrum, California, 2006
Crudo of Hamachi and Tuna with Avocado Panna Cotta and Tomato Oil
SA Prum Reisling Kabinett, Germany, 2007
A beautifully simple preparation of two perfect varieties of tuna paired with both yellow and red tomato coulis served with a creamy and rich scoop of avocado panna cotta to provide a delicious counterpoint to the fish.
Pan Roasted Roulade of Alaskan Halibut, Wild King Salmon and Dungeness Crab on Seafood Risotto with Tomato Fondue and Fresh Basil
Merryvale Starmont Chardonnay, Napa Valley, 2006
The fish and crab melted together into a beautiful roll of pink and white sitting atop a delicately flavored yellow risotto with bright red and green swathes that tasted as wonderful as they looked.
Roasted Quail and Foie Gras with Red Onion Marmalade, Pain Perdu and Pancetta Crisp
Belle Glos “Meiomi”, Pinot Noire, Sonoma Coast, 2006
Sweet, rich pain perdu topped with sticky sharp onion, salty pancetta, melting foie gras and savory quail that was a perfect balance of flavor and texture.
Lightly Smoked Kobe Loin, Marrow Flan and Summer Greens with Lingon Berry Vinaigrette and Cabernet Reduction
Caymus “Special Select” Cabernet Sauvignon, Napa Valley, 2005
Rare, smoky Kobe beef over creamy marrow custard with the richness counterpointed by the bright tartness of the vinaigrette and dark notes of the Cabernet.
Sweet Tomato Tortaloni with Reggiano Parmesan Gelato
A tiny pastry filled with sweet tomato and topped with a dollop of sharply cheesy gelato for a surprisingly less sweet touch that created a well paired cheese plate all in one bite.
Sweet strawberry with just a touch of pepper topped with rich, sweet-tart balsamic gelato.
A tart filled with sharp, creamy cheese and sweetly melting pears beautifully matched with herbal basil to cleanse the palate.