Mike Stollenwerk to fish on at James Beard House

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Mike Stollenwerk to fish on at James Beard House

POSTED: Tuesday, May 11, 2010, 7:15 PM

Filed Under: Chef Salad | Field Trip | Food Events

Fish (1708 Lombard St.) and Little Fish (currently closed; relocating) have won walls of awards for their chef-owner, Mike Stollenwerk. Now the chef will go on the road with his seafood skills to cook a command dinner at the James Beard House in New York City on Wed., August 25. Passed hors d'ouevres, including classic vichyssoise with wild blue point oysters and a white corn waffle with chile and lobster, will precede four seated courses: look for octopus carpaccio with navel orange, dried black olive and arugula and vitello tonnato dressed up with celeriac, fava beans, chanterelle mushrooms and lobster vinaigrette. Tickets are available by calling 212-267-2308; $130 for JBF members, $170 for non-members. Take a look at the complete menu with wine pairings by Palateur importer and Fish sommelier Mark Monaco, after the jump.

Chef Mike Stollenwerk â¢ James Beard Dinner â¢ 8/25/10

Hors d' oeuvres

- Peeky toe crab fritters

- Tuna ceviche, sherry vinegar, red beet, egg yolk

- Classic vichyssoise, wild blue point oyster

- White corn waffle, chile, lobster

Champagne J. Dumangin Fils, Block 31, Premier Cru Rose, France, NV

Main

Octopus Carpaccio, naval orange, dried black olive, arugula

Fuzelo, Vinho Verde, Portugal, 2008

Maine scallop, duck mortadella, pickled mustard seed, cress

Ca'Vegar, Bianco di Custoza, Lake Garda, Italy, 2008

Skate wing, truffled spaetzle, melted leeks, parmesan broth

Monzio Compagnoni, Terre di Franciacorta, Lombardy, Italy, 2005

âVitello Tonnatoâ, celriac, fava bean, chanterelle mushroom, lobster vinaigrette

York Creek Vineyards, MXB, Spring Mountain, Napa, 2006

Dessert

Frozen lemon bar, marcona almond nougat, richter farms raspberries, ginger tea

Janos Puklus, Tokaji Aszu, 5 Puttonyos, Hungary, 2002

June 22: Stollenwerk goes old-school at fish :: Meal Ticket :: Food Blog :: Philadelphia City Paper

Posted 2010-05-26 15:31:03

[...] Stollenwerk will cook at the James Beard House this August; here’s the menu for that dinner. [...]

matt

Posted 2010-11-22 23:47:12

mike is the best chef i've had the honor to work for. most creative and dead-on palette in the city.

Posted by Felicia D'Ambrosio @ 7:15 PM Permalink | Post a comment

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