Winner of the 2006 Marrriot Chef of the Year Award, Ryan Littman of JW Marriott Starr Pass Resort & Spa  located in Tucson, AZ was the guest chef at this savory southwestern dinner at the James Beard House. The meal was deliciously seductive from the first bite to the last.


Hors d'Oeuvre

Duck Liver Crosti with Piquillo Salad and Mesquite Salt and Pepper

Hot Iron Melted Black Mesa Goat Cheese and Tomato Fundido

Flash-Fried Manchego and Chorizo with Mesquite Molasses

Miniature Salt Cod Cakes with Avocado-Tangerine Salad

Paired with Veuve Clicquot Ponsardin, Champagne Rosé NV


Dinner

Red, White, and Blue Osage Corn Posole with Pork Mole Roulade and Radish-Cilantro Salad
Paired with Kim Crawford Marlborough Sauvignon Blanc 2007

Local Beans and Fiore di Capra Goat Cheese with Mâche and Charred Tomato Vinaigrette
Paired with Jacob's Creek Steingarten Riesling 2005

Jalapeño-Cheddar Biscuits with House-Churned Butter and Local Honey

Guajillo Chile-Poached Monkfish with Elote and Melted Fennel
Paired with Sanford Pinot Noir Barbara Country, 2006

Double Check Ranch Rib-Eye and Buffalo Short Rib Picadillo with Chives and Cilantro Gremolata
Paired with Two Hands, Gnarly Dudes Shiraz Barossa Valley, 2006

Valrhona Manjari Chocolate Cake with Wild Strawberry Syrup, Cinnamon Basil Sorbet, and Almond-Cocoa Nib Florentine. Paired with Campbells Rutherglen Muscat NV

Friandise: Chocolate-Coated Pecans with Cocoa Powder and Sea Salt