Cincinnati chefs bring 'local' cooking to New York's James Beard House

The evening was part of 'Cincy in NYC' week

If you wanted a meal Saturday night, May 10, cooked by Cincinnati’s finest chefs, your best bet was to fly into New York City.

Seven of Cincinnati’s most celebrated chefs took over the kitchen of the famed James Beard House . Their appearance was part of “Cincy in New York City ” week. There were only 80 dinner settings for the evening. Patrons paid between $125 and $165 for dinner, and many came from Cincinnati for the privilege.

In this video, we bring you inside the kitchen for the chefs' early prep work and talk with a few of the chefs about what it means to cook at one of their profession's most storied locales.

THE CHEFS AND THEIR CREATIONS

Here are the main courses each chef whipped up for the May 10 dinner:

Jose Salazar • Salazar Restaurant

Fluke crudo with green strawberries

Jean-Robert de Cavel • Jean-Robert's Table

Maine lobster with Big Fish Farms local caviar

David Falk • Boca Restaurant

Robiola Cappelletti with house-cured guanciale

Stephen Williams • Boquet Restaurant

Pistachio relish-crusted halibut with rhubarb

David Cook • Daveed's Next Restaurant

Hickory-smoked duck breast with crisp goose goetta

Julie Francis • Nectar Restaurant

Kentucky rack of lamb with ful, morels and asparagus

Jean Phillipe Solnom • French Crust Cafe

Composition of chocolates and strawberries

 

 

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