Most famous for handing out prestigious awards, the mission of the James Beard Foundation is “to celebrate, preserve, and nurture America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence.” So, chefs are invited to “perform” at the Beard House by presenting lunches, brunches, workshops, and dinners to Foundation members and the public. Recently, the chefs from Vince Young Steakhouse were invited to prepare a dinner.
Any questions about the legitimacy of a namesake steakhouse from former UT QB should be alleviated by this invitation. When Vince Young Steakhouse cooked at the James Beard House last weekend in New York, Executive Chef Philip Brown said, “Cooking at the Beard House is one of those pinnacle moments, a bucket-list item for your career. It was an amazing experience for myself and my team and truly exceeded every expectation I had.”
Menu
Hors d’Oeuvre
Crispy Pork Belly with Fennel and Garlic
Braised Short Ribs on Grit Cakes
Duck Prosciutto Flatbread with Goat Cheese and Arugula
Pulled Pork Tacos with Pickled Onions, Cilantro–Jalapeño Crème Fraîche, and Margarita Shooters
Champagne Jean Pernet Grand Cru Blanc de Blancs NV
Dinner
Foie Gras Duo > Foie Gras Custard with Seared Foie Gras and Brioche
Domaine des Baumard Quarts de Chaume 2007
Farm-to-Table Salad > Roasted Local Texas Beets with Texas Blue Cheese and Champagne Vinaigrette
Siduri Sierra Mar Vineyard Pinot Noir 2010
Fish and Chips > Olive Oil–Poached Halibut with Parsnip–Apple Purée and Brown Butter
Tablas Creek Vineyard Côtes de Tablas Blanc 2009
Meat and Potatoes > Prime Rib-Eye with White Truffle–Gnocchi Macaroni and Cheese, Broccolini, and Bone Marrow–Red Wine Demi-Glace
V Madrone Old Vine Zinfandel 2007
Milk and Cookies > Brown Butter Financiers with Chocolate Ganache and Chocolate–Cabernet Sauvignon Milkshake
The Rare Wine Co. Historic Series Charleston Sercial Special Reserve Madeira NV