chef Dale Levitski has been invited by the James Beard Foundation to cook a special dinner next month.
The event, titled "Nashville Buzz," will be a five-course tasting menu at the Beard House in New York City on March 31. Proceeds will benefit the foundation, and ticket information can be found here.
“I’m so proud to go back to the Beard House, this time representing Sinema,” said Levitski. “My personal style has evolved over the years, and I am excited to present a menu influenced by my new home of Nashville. I’ll be using hyper-seasonal ingredients; I can’t wait to visit the Union Square Market the day before the dinner.”
It will be Levitski's second time to cook by invitation for the foundation, following a 2011 meal while he was in charge of Sprout in Chicago, and the second Beard-themed event in six months. In November, he participated in Green Door Gourmet's Beards for Beard, a whole-hog competition to benefit cancer awareness.
The menu:
Hors d’Oeuvre
Salmon Tartare with Bananas, Soy, Broccoli, and Avocado Farmers’ Market Fritto MistoTruffle Dumplings
Dinner
Leek, Cheddar, and Pistachio Strudel with Cauliflower Salad
Ono with Radishes, Strawberries, Sweet Peas, Hazelnuts, Mint, Basil, Cilantro, and Hot Curry Vinaigrette
Escargot with Rabbit, Corzetti, Green and White Asparagus, Nebrodini Mushroom Ragoût, and Homemade Ricotta
Duck Fat-Poached Lamb Chop with Artichoke — Lamb Sausage Cassoulet, White Anchovy-Parsley Pistou, and Olive Oil Bread Crumbs
Foie Gras with Millet Financier, Strawberries, Rhubarb, and Saffron
