If you enjoy the cuisine of Talula’s Table and Talula’s Garden, then you can’t miss the unique collaboration dinner coming to New York’s James Beard Foundation on Tuesday, March 12. Josh Behm (Talula’s Table) and Sean McPaul (Talula’s Garden) will be working with Aimee Olexy to create an exquisite “Garden to Table” tasting menu, utilizing the freshest local ingredients available in the Spring season.
Along with the meal, Moore Brothers Wine Company will be serving precisely paired sustainable and biodynamic wines.
This exclusive event is limited to only 60 seats, so act quickly! Reservations can be made by contacting the James Beard Foundation at (212)-627-2308 or at James Beard Foundation.
Hors d’Oeuvre
Cheddar-Cauliflower Puffs with Apple Butter
Caputo Brothers Creamery Curds with Bitter Green Pesto
Goat Cheese Custard with Dates
Red Cat Cheese-Bacon Crêpes
Pairing: Domaine Fabrice Gasnier La Cravantine NV
and
Talula’s Cocktails with Philadelphia Distilling Spirits
Dinner
Brioche and Fresh-Churned Butter with Aimee’s Herbs
Celery Root, Celery Seed and Hand-Harvested Mussel Bisque
Local Lamb and Sea Scallops with Early Radishes and Mint
Pairing:Peter Jakob Kühn Rheinschiefer Riesling Trocken 2011
Sunburst Trout Farms Trout and Caviar with Crispy Pancetta Tesa, Potato Rösti, Lettuces and Buttermilk Dressing
Pairing: Domaine Richard Les Trois Chênes 2011
Butter-Poached Chicken and Braised Gizzards with Homemade Noodles and Spring Purée
Pairing: Domaine André Bonhomme Viré Clessé 2009
Wyebrook Farm Beef with Pickled Ramps, Horseradish, Kennett Square Mushrooms and Creamy Field Beans
Pairing: Domaine Combier Crozes-Hermitage 2010
Sweet Little Egg Custards
Pairing: Domaine Les Terres De Fagayra Maury Fagayra Blanc 2009
Lavender, Honey and Minted Chocolate Mignardises
Talula’s Take-Home Treat
Photograph courtesy of Talula’s.
