BEST OF SAN FRANCISCO at The James Beard House in New York City. On April 20, Chef Gregory Short, Pastry Chef John McKee and Master Sommelier Alan Murray bring San Francisco to New York City as together they prepare a Spring Fling menu showcasing the talent that has made Masa’s one of San Francisco’s most beloved restaurants for the last 26 years. The multi-course menu features items such as Dungeness Crab Salad with Haas Avocado and Toasted Brioche, Masa’s Pad Thai Hawaiian Hearts of Palm with Toasted Peanuts, Bean Sprouts, Scallions, Micro-Cilantro, and Tamarind Vinaigrette, Pan-Seared Maine Diver Scallops with Green and White Asparagus, Roasted Maitake Mushrooms, Preserved Lemon–Infused Extra Virgin Olive Oil, and Mushroom Glace Sautéed Central Valley Squab Breast with Roasted Spring Onions, Half Moon Bay Fava Beans, Squab Leg Confit, and Jus, and Pan-Roasted Prime Beef Rib-Eye with Wild Ramps, Extra Virgin Olive Oil–Enriched Yukon Gold Potatoes, Roasted Bone Marrow, and Bordelaise. All served with wines from Wolf Family Vineyards.
The James Beard House recognizes excellence in the culinary industry and invites chefs from all over the world to cook at the house. This is the first time that Chef Gregory Short has been the recipient of this honor. If you are going to be in the New York City area and would like to attend pleas log onto
www.jamesbeard.org to make your reservation.
