Seduction Meals is about food + romance and the premise that everyone should learn to master one dish that is their signature dish—a Seduction Meal, to enchant and captivate that special someone in your life...
As quoted on the new James Beard web site: "There are decadent dinners and then there are those that are downright sinful. For this event, guest Chef Thanawat Bates created an inspired menu of indulgent dishes that embody the seven deadly sins. You may have to say a few extra Hail Marys, but each delicious bite will be well worth the penance." I immediately called James Beard to reserve my place for
this seductively sinful dinner.
Being in a kitchen with Thanawat Bates is like being in an artists studio. The way in which he creatively "paints" each dish is something to behold. Watch the slide show below for a step-by-step lesson on how he plates his Wagyu Beef dish, or the two images showing his salad creation. I could easily see his dishes in a gallery. So let's shift gears now and focus on his concept of presenting the evening's masterpieces as the 7 deadly sins.
Guest Chef: Thanawat Bates of Palace Arms at the Brown Palace Hotel, Denver, CO. The hotel is a Mobil Four-Star, AAA Four-Diamond luxury landmark and Palace Arms has been referred to Denver's eminent equivalent to New York's 21 Club.
Hors d'Oeuvre
Pride Enjoying one of our first spring like evenings, Pride was served and devoured in the outdoor garden Whimsical
Coq au Vin with Caramelized Onion-Mushroom Duxelle, Red Wine Reduction,
and Bacon Chips. Rossini with Toasted Brioche, Bison Roulade, and
Madeira-Foie Gras Hollandaise Gin-Cured Tuna with Toasted Nori, Watermelon, and Chinese Black Vinegar Served with Domaine Carneros Brut Rosé NV
Dinner
Wrath Represented by the anger and wrath of the Scorpian, this dish was artfully prepared. I love the big yellow swoosh on the plate.
Scorpionfish with Spicy Slaw, Roasted Poblano Sauce, and Micro-Cilantro Served with Don Olegario Albariño 2006
Sloth Beets were chosen because they are easily cooked to perfection with little fuss. Roasted, steamed, or boiled there isn't much effort required to ensure great results. However, rest assured an easy preparation was not taken, as this chef flavored the water, combined distinct elements of contrasting tastes,
and added his enchanting artist's touch to plating this abstract artistic salad.
Beets with Watercress Salad, Candied Walnuts, Blue Cheese, and Horseradish Vinaigrette Served with Louis Jadot Pinot Noir 2005
Gluttony Foie Gras, Sweetbreads, and Bone Marrow. What more needs to be said...Pure gluttony!.
Foie Gras with Sautéed Sweetbreads, Bone Marrow, Sabayon, and Hazelnut-Mustard Streusel Served with Inniskillin Vidal Icewine 2006
Greed The most expensive beef you can find, Wagyu, also known as Kobe beef, combined with Truffles - deliciously extravagant.
Wagyu Beef with Sautéed Abalone, Truffled Potato Purée, Sea Urchin, and Shallot-Sherry Vinaigrette Sequoia Grove Cabernet Sauvignon 2004
Envy Envy and jealousy are represented by the richness of this panna cotta, not to mention the Jackson Pollock splash of red sauce the sets the stage for this wonderful dessert..
Lemon Panna Cotta, Vanilla Cloud, and Orange-Vodka Caramel Michele Chiarlo Nivole Moscato 2007
Lust And last but not least, let us not go home without the aphrodisiac qualities of chocolate which just screams LUST!
Truffles with Strawberry-Champagne Gelée, Gold Dust, Rose Aroma, and Chocolate
In a recent interview to
promote her new memoir, author Isabelle Allende said it best. While
having lunch with Sunday Star Times writer Janet Hawley, Isabelle
served a specially prepared meal served with Chilean white wine.
"Gluttony and lust are the only deadly sins worth the trouble, my
dear," she says, raising her glass. "Please eat more."
You've got to
love her!
Chef Thanawat Bates, thank you for a truly seductive, sinful gourmet feast!
For
future events at the James Beard House, sign up for the James Beard
newsletter--there is no better place to learn from the pros.
Grilled or steamed lobster. Sweet meat dipped in melted butter. Licking fingers to capture each and every drop. Wonderfully sensual and very seductive. Not to take away from the pleasures of sharing a simple lobster seduction meal; however, when you want to really dazzle your date, take a cue from these top chefs as they exquisitely prepare and present a new slant on the king of crustaceans.
A Lobster Degustation Dinner--another delicious gourmet food and wine tasting event held at the James Beard House. The food is sensual and artistically presented; the colors, contrasts and shapes inspiring. Degustation means "a careful, appreciative tasting of various foods" and this dinner certainly held up to its promise. For future food and wine tastings at the James Beard House, go to this link for a list of upcoming events.
Lobster Degustation Dinner
Star Chefs from some of the finest restaurants in Colorado Ryan Blanchard - Walter's Bistro and Plate World Cuisine Bryan Byard - Plate World Cuisine Jason Gust - Ritz Grill Jeff Knight - Craftwood Inn James Camron Welch - Sonterra
Hors d'Oeuvre
Tempura Lobster Tails with Peanut Sauce
Lobster Ceviche in Blue Corn Tortilla Cones
Lobster Maki with Wasabi Aïoli
Served with Mont Marcal Reserve 2005
Dinner
Roasted Lobster and Scallop Medallion with Artichoke Hash and Creamed Leeks Served with Penfolds Bin 51 Eden Valley Riesling 2006
Lobster & Vegetable "Shabu-Shabu" Served with Domaine William Fèvre Champs Royaux Chablis 2006
Grilled and Chilled Lobster with Field Greens, Black Winter Truffles and Truffle Vinaigrette Served with Huia Pinot Noir 2005
Grilled Kobe Beef Hanger Steak with Lobster Ratatouille, English Peas & Mint Sauce Served with Tablas Creek Vineyard Côtes de Tablas 2005 (this was a big hit at my table)
Lemongrass-Ginger Panna Cotta with Pomegranate Soup Served with Selaks Ice Wine, Eastern Coast New Zealand 2005
The Hindu festival of Diwali is a four-day celebration throughout India with feasting and the lighting of small oil lamps in honor of the goddess of good fortune. People from all age groups participate--lighting earthen 'diyas' (lamps), decorating the houses, setting off firecrackers, and inviting friends and family to their homes to share a sumptuous feast. The Festival of Lights is celebrated around the world in many different cultures where the lights or lamps signify victory of good over the evil within every human being.
Those fortunate enough to celebrate the holiday at the James Beard House enjoyed an illuminating meal prepared by the talented chefs behind Dévi: Suvir Saran, Hemant Mathur and pastry chef Surbhi Sahni.
All New Yorkers in the know, welcome the recent news of the reopening of restaurant Devi, the place to go for authentic home cooking with authentic flavors, aromatics, condiments
and inspirations from homes of the diverse regions of India. Check out the rave review by Gael Green of New York Magazine.
For our special evening the menu included one hit after the other:
Hors d'Oeuvre
Potato and Pea Samosas with Tamarind-Date Chutney
Masala Chicken Wings
Shammi Kebabs > Lamb and Chickpea Lentil Cakes with Mint-Yogurt Chutney
Crab, Shrimp, and Salmon Cakes with Pickled Green Chile Mayonnaise
Raats Family Wines Original Chenin Blanc 2006
Mulderbosch Cabernet Sauvignon Rosé 2006
Dinner
Spinach Chaat with Crispy Spinach Leaves, Black Chickpeas, Chickpea Noodles, and Spiced Yogurt Sauce
Buitenverwachting Riesling 2006
Shrimp, Calamari, and Sweet Pepper Fritto Misto with Curry Leaf-Scented Tomato Sauce
The Foundry Viognier 2006
Bombay-Style Koliwada Halibut with Lettuce, Radishes, Tomatoes, Scallions, and Naan Croutons
Tokara Chardonnay 2005
Goat Cheese and Garam Masala Pesto-Stuffed Chicken with Saffron, Currant, and Spice-Scented Rice Pilaf
De Toren Z 2004
Emperor's Morsel Shahi Tukra > Indian Bread Pudding with Cardamom Cream and Candied Almonds
Klein Constantia Vin de Constance 2001
Dining with the Devi team was an experience in itself. It was the first time I saw people sharing food in the kitchen at the James Beard House family style. The chefs truly embraced this communal experience, offering up plates to everyone as they entered; as I am sure they would do in their homes. Suri was the perfect host, stopping by everyone's table to chat and talk about each dish; he even asked me if I had tried the food while I was in the kitchen shooting--all ready to plate a special dish for me. The food was delicious and Devi's desserts are incredible! Next time you are in NY, treat yourself to a truly wonderful experience.
Devi 8 East 18th Street between Broadway & 5th Avenue 212-691-1300
Eating out is a great inspiration for your culinary seduction endeavors. Whether aroused by an exotic delicacy, captivated by a creative presentation, or enchanted by the overall mood of the experience--the lighting, music, or the decor; you can learn a lot from the masters.
The James Beard Foundation has been at the forefront of America's culinary revolution for over 20 years. Throughout the year chefs from America's finest restaurants and hotels cook in the kitchen of James Beard's legendary Greenwich Village home, presenting their culinary art to Foundation members, guests and friends.The lunch events are less expensive then the dinners and are a great way to
sample the goods so to speak, before becoming a member and attending lunches,
dinners and other James Beard Events--all of which you will want to
do.
I attended a wonderful food and wine tasting prepared by chef Roberto Lamorte of Trattoria Dopo Teatro. Born in Pisa, Italy, Roberto's food-loving family inspired his culinary passion. After working at two highly acclaimed NY restaurants, Le Cirque and Da Silvano, Lamorte now pays homage to the regional cuisine of Tuscany.
It was a lovely Friday afternoon and a welcomed opportunity to enjoy an outdoor cocktail reception in the James Beard Garden. Hors d'Oeuvres included:
Chicken Liver Pâté Crostini
Tuna Tartare with Avocado
Arancini with Green Peas and Parmesan
Beef Carpaccio with Arugula, Parmesan, and Truffle Oil
Sausage, Spinach, and Gorgonzola-Filled Fried Ravioli with Tomato Sauce
Wine Served: Mormoraia Vernaccia di San Gimignano 2006
We moved inside for the main meal. The food served was exquisite and creatively presented, each coarse perfectly paired with select wines.
Porcini and Ricotta-Filled Homemade Crêpes with Four-Cheese Sauce Firriato Altavilla della Corte Grillo Bianco 2006
Stracci all'Aragosta Homemade Pasta Ribbons with Lobster, Cherry Tomatoes, and Tuscan Pesto H. Lun Sandbichler Pinot Noir 2004
Osso Buco alla Milanese Braised Veal Shank with Saffron Risotto and Citrus Zest Fontodi Chianti Classico 2001
Sfogliatina di Mele Puff Pastry Layered with Baked Apples and Chantilly Cream, Served with Chocolate Sauce Icardi La Rosa Selvatica Moscato d'Asti 2006
Trattoria Dopo Teatro is a unique combination of extraordinary Italian cuisine, exquisite décor and affordable prices. Appearing deceptively small from the outside, this Theater District favorite is home to one of the most beautiful interior gardens in New York City,
The James Beard Foundation does it again. Artistically prepared, seductive Mexcican food paired with assorted mezcal all night long..now that's a Seduction Meal!
Sean Yontz, recognized as one of Denver's top chef's with a passion for Latin influenced cuisine, and Chris Douglas, known for artfully combining his experience and love of fine dining with the flavors and flair of central Mexico; togetgher hosted the Contemporary Mexican Celebration at the James Beard Foundation creating one artistic culinary masterpiece after the other.
They were joined by Ron Cooper, founder of New Mexico based Del Maguey whose prized mezcals are produced in small quantities which may help explain their prices: $40 to $200 per bottle. Here's a link to some of Ron's Mescal recipes: you've got to love names like "Fire Between the Thighs" and "The Xiuhtecuhtli O (The Fire God)" or "Chocolate and Mezcal Volcano Cakes".
Hors d'Oeuvres Tastings
Butter Poached Spiny Lobster with Crisp Potato Cakes
Foie Gras Torchon with Carmelized Plaintains and Onion Salsa
Tuna Nachos with Guacamole and Fresno Peppers
Huitlachoche Quesadillas with Smoked Jalapeno Salsa (looked more like empanadas to me)
Smokin' Marg > Del Maguey Blanco Mezcal with Orange and Lime Juices and Cointreau or,
If you enjoy the social experience of food and wine tastings,The James Beard Foundation offers a special alternative to yet another night at your favorite restaurant. When I first discovered the place, I thought: what a wonderful place for a first or second date (and then some). Throughout the year the foundation features ongoing chef hosted events. The cost is $100 - $200 per person per tasting event, perhaps a bit pricey I agree (luncheons and workshops are less). However, if you do not find this a big ticket item the overall experience could serve as inspiration for your next home cooked Seduction Meal.
I experienced my first James Beard event-- The Annual Soft Shell Crab Experience. What a night! First, it was completely booked when I called to RSVP. Happily someone canceled so they dialed the waiting list...I was thrilled when the call came through. This year's event was orchestrated by Michael Sullivan of Brouwers restaurant in New York City.
The Menu: Hor d'Oeuvre / Cocktail Reception
Salmon & Spinach Strudel
Main Crab Cakes with Chipotle Tarter Sauce
Mini Crab Cake Quiche
Tuna and Mango Tartare
Open-faced Grilled Brie Sandwich with Bacon and Tomato
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