Visit all our enterprises by Troutdale Kitchens.   Join us on Facebook and Twitter to receive special updates.
The Troutdale Dining Room • Troutdale Bistro • Burger Bar • The House on Main • Troutdale Café • Troutdale Steakhouse at Norton • Troutdale at Ridgefields • Troutdale at JCCC • Troutdale at BCC • Troutdale at Harbor Club • Troutdale Catering • The Culinary View

News

The Troutdale Dining Room to cook for James Beard Foundation

The Troutdale Dining Room is pleased to announce that Executive Chef Darrin Shelly and the Troutdale team have been invited to cook at the prestigious James Beard House in New York City on June 14, 2008.

Chef Darrin and the Troutdale cooks will prepare a six-course tasting menu preceded by a selection of passed hors d'oeuvres, and dessert. The menu will consist of:

Selection of Passed Hors d'Oeuvres
Butter Poached Lobster Medallions with Favas, Zucchini Brunoise & Basil Oil
Potato Risotto with Melted Ramps (in season) or Leeks and Morel Mushrooms
Seared Hudson Valley Foie Gras Canape with White Truffle Royale on Brioche French Toast
Smoked Trout Cakes with Spicy Pepper Relish
Wine pairing: Iron Horse Russion Cuvee 1999 Sparkling Wine

First Course
Pan Roasted Veal Sweetbreads with Silver Queen Corn Pudding, Veal Jus & Telencherry Black Pepper
Wine pairing: Kuents-Bas Riesling "Collection," Alsace 2000

Second Course
Tartare of Orange Marlin with Pickled Fennel
Wine pairing: Amerg Gruner Veltliner, Donauland 2006

Third Course
Oven Roasted White Asparagus with Shaved Serrano Ham, Aged Manchego Cheese, Sherry/Peppercorn Gastrique & Shaved Summer Truffles
Wine pairing: Emilio Lustau Manzanilla Sherry, Jerez NV

Fourth Course
Seared Japanese Seabass topped with Butter Poached Kumamoto Oysters and served with Carrot Puree and Pea Shoot Salad
Wine pairing: Cakebread Sauvignon Blanc, Napa Valley 2002

Fifth Course
Duo of Kuroge Wagyu Tenderloin: Pan Seared and Tartare served with Crispy Fingerling Potato Confit, Bordelaise Sauce & Micro Chard
Wine pairing: Tua Rita Giusto di Notri, IGT Toscana 2001

Dessert
Peach Tart Tatin with Vanilla Bean Caramel & Pink Peppercorn Ice Cream
Wine pairing: Passito di Pantelleria 2007

The James Beard Foundation mission is to celebrate, preserve, and nurture America's culinary heritage. Today the Foundation administers a number of diverse programs, including educational initiatives, food industry awards, scholarships to culinary schools, publications, a culinary archive and library, and the maintenance of the historic James Beard House in New York City's Greenwich Village as a performance space for visiting chefs.

03.06.2008

« Return to News