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Chef Michael Cooks at the James Beard House

New York City – Greenwich Village – James Beard House – October 1, 2007.

Chef Michael Salmon prepared dinner at the James Beard House in New York City on October 1, 2007 for 80 guests. The menu, chosen to bring awareness to Maine Tourism, focused on Maine Lobster. In fact, 240 lobsters (or 3 lobsters per person) were cooked, picked, transported and prepared for the evening.

Flanked by his wife Mary Jo and a staff of friends and Inn guests, Michael prepared 4 passed Hors d’oeuvres (each containing lobster) for the reception and a five-course menu with lobster as the key ingredient in the first four courses.

Following is the menu for the evening:
James Beard Foundation Dinner
Maine Lobster Dégustation Menu
October 1, 2007
7:00 pm Reception – 4 passed hors d’oeuvre
  • Maine Lobster Toast
  • Cucumber and Dill Panini with Riesling Poached Maine Lobster Tails
  • Gruyere Funchi Rounds with Maine Lobster Claws and a Spicy Lemon Aioli
  • Parmigiano-Reggiano Crisps with Maine Lobster Knuckles and a Smoked Tomato Confit

N/V Carpenè Malvolti Rosé Cuvée Brut, Veneto

8:00 pm Seated Tasting Menu – 5 course dinner

  • Maine Lobster and Scallop Timbale with a Roasted Pepper Coulis and Fennel Slaw | 2006 Condes de Albarei Albarino, Rias Baixas
  • Red Curry of Maine Lobster with Jasmine Rice | 2005 Villa Wolf Gewurztraminer, Pfaltz
  • Roasted Sweet Potato, Rutabaga and Green Apple Soup with a Maine Lobster Cream | 2004 St. Michael Eppan Pinot Bianco Schulthauser, Alto Adige
  • Lazy Man’s Maine Lobster with a Vanilla Beurre Blanc and Crisp Zucchini-Spaghetti Cake | 2004 Garofoli Podium Verdicchio dei Castelli de Jesi Superiore, Marche Warm
  • Maine Blueberry and Macadamia Nut Tartlet with Ginger Ice Cream | 2000 Royal Tokaji Wine Company Red Label 5 Puttonyos, Hungary
  • Hartstone Chocolates