Nick Wallace will cook a six-course preview of his James Beard House menu Dec. 2 at BRAVO! Italian Restaurant and Bar. Here is the menu:
Winter “Risotto”: persimmon wine | fiddlehead ferns | morels | Sage Derby | purple basil
Panée of Two Run Farm’s Beef: ragout of blue crab | favas | fennel | potato granola | micro herb salad | horseradish caramel
Wild Alaskan Halibut: potato-endive “fondue” | English peas | hedgehog mushrooms | lemongrass-scented carrot broth | salad of leeks & pea tendrils
General T’so Sweetbreads: ham jam | hot mustard | pea shoots
Grilled Local Duck Breast: gratin of local yams | mustard greens | muscadine-satsuma gelée
Gelato Nikko: vanilla gelato | sugared doughnuts | espresso shot
Plus optional wine flight.
For a Q&A with Wallace, visit jfp.ms/NickWallace2013.
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