Tickets for the dinner are $500 ($400 for James Beard Foundation members). The seven-course dinner begins with zucchini fritters with Scottish smoked salmon and crème fraîche, soujouk popovers, and pork tenderloin and tapenade crostini hors d'oeuvres with glasses of Champagne Gosset Brut ExCellence NV. The main dinner includes spicy Greek cured beef with shaved truffles paired with the Bergerie L'Hortus Rosé de Saignée 2009; herb-crusted Cypress haloumi cheese paired with the Boutari Moschofilero 2009; branzino with vegetables and jasmine rice confetti paired with Faiveley Bourgogne Chardonnay 2005 and Niman Ranch roasted rack of lamb with the Chateau Ksara Red 2002. For dessert a brandied apple parfait with Tahitian vanilla ice cream and caramel Sauce is paired with the R.L. Buller & Son Premium Fine Muscat NV and a selection of mignardises.
A second event on January 30 which costs $250 ($200 for James Beard Foundation members) includes cooking demonstrations by Symon and Burrell. Visit the James Beard House website for more details.
[via LA Weekly]