Chef Scott Varnedoe, executive chef at Stroube’s, 107 Third St., Baton Rouge, will prepare the James Beard Foundation’s annual Thanksgiving Dinner in New York.
“Thanksgiving With a Southern Twist” will be 6 p.m. Nov. 22 at the Beard House. The menu will include hors d’oeuvres of pecan-crusted turkey nuggets with applewood-smoked bacon and roasted jalapeño-peach preserves; duck, turkey and foie gras meatballs with sweet-and-spicy pumpkin beer glaze; charbroiled Louisiana oysters with garlic, lemon and Pernod butter, smoked duck crackling-Parmesan French bread crumbs, and bacon, onion and fennel jam; collard-cochon de lait arancini with duck-fat braised pork belly, Creole mustard-bacon demi-glace and tasso ham-cranberry preserves.
For dinner, Varnedoe will offer roasted butternut squash and Louisiana lump crab cappuccino with red and green chili oil, allspice whipped cream and toasted chestnut dust; smoked ash-crusted lamb T-bone with Papa Tom’s gouda grits, roasted Vidalia onions, garlic-mint lamb jus and candied tomato gel; fried and compressed sous-vide turkey breast and thigh with oyster, andouille sausage and sage cornbread soufflé, brown-butter roasted Brussels sprouts, duck fat snow, foie gras-giblet gravy broth and cranberry foam; smoked Steen’s Cane Syrup and Abita Root Beer-cured Louisiana duck ham with brown sugar, pecan and sweet potato soufflé, brûléed housemade marshmallows, pecan crumble, orange Gastrique and bacon-sautéed kale. Desserts will be individual apple-pecan pies with buttermilk-vanilla bean ice cream, Calvados caramel and dehydrated apple baklava sticks.
“I’m humbled and extremely honored,” Varnedoe said. “The James Beard Foundation represents the very best of the culinary world, so I’m excited to represent Louisiana’s exquisite food and culture.”
Tickets to the dinner are $130 for members and $170 for the public. Call (212) 627-2308.
The James Beard Foundation promotes and supports the culinary arts by honoring industry professionals and providing scholarships and educational opportunities for aspiring chefs. Learn more at http://www.jamesbeard.org.
Salú Restaurant, 3226 Magazine St., New Orleans, recently launched a new menu, adding more items for lunch and adding food to the restaurant’s happy hour.
The new menu features an array of soups, salads and the restaurant’s signature mussels dishes, as well as flatbreads, cheese and charcuterie plates, small plates and entrees, including a seafood paella. For lunch, the menu will now include Italian pressed sandwiches paired with a soup or salad, such as the Braised Pork Press, which includes apple chutney and Brie.
For happy hour, 4 p.m. to 7 p.m. Monday through Friday, Salú will offer orders of mussels and frites for $10.
Call (504) 371-5809 or visit http://www.salurestaurant.com/
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