It was a fantastic event Monday night at the Beard House.Not only were my friends from Sakaya, Rick and Hiroko in charge of pairing the sakes with each dish,
another friend of mine, Hiroko Shimbo and with the collaboration of Chef Yoshi from Jewel Bako, put together a really amazing meal last night.
The dishes, with the accompanying beverages for the evening :
Hirame Kobujime > Raw Flounder with Kelp and Cherry Blossoms
Goma Tofu > Sesame Seed Tofu
Nanohana Ohitashi > Rapeseed Leaf Salad with Dashi–Soy Dressing
Eggplant with Karasumi
Baby Back Ribs with Spicy and Tart Namban Sauce
Yellowtail Tataki with Carrot–Kudzu Jelly
Assorted Sashimi > Tuna, Spanish Mackerel, Bass, Snapper, and Scallop
Miso-Braised Lamb with Spring Vegetables
Assorted Nigiri and Maki > Bluefin Tuna, Tasmanian Ocean Trout, Golden Striped Amberjack, Eel, Japanese Fluke, Scallop, and Kabocha
Black Sesame Parfait with Yuzu, Coconut, and Shiso
This was my first dinner at the Beard House and definitely not the last.
I was very impressed with operation and got to sit at the chef's table with the director of events for the Beard House, Rick and Hiroko of Sakaya, Grace and Jack Lamb of Jewel Bako, a part owner of Tribeca Grill, and an owner of a Peruvian Pisco Distillery. We all chatted up a storm and made many new friends over a wonderful meal.
A lot has been done to preserve and fix the ailing Foundation these past few years.
We all hope the House will get back on it's feet and stand proudly again to be the beacon that it once was.
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