Skip to content

The James Beard House Dinner: 50 Years of Michael’s!

November 24, 2009

On October 28th, Michael’s Santa Monica and Michael’s New York celebrated  a combined 50 years of good eats with la grande bouffe at the James Beard House for 80 Big Eaters.

Our head chefs, Kyung Up Lim (New York) and Mikey Stern (Santa Monica), pastry chef Amanda Moreno (New York), sommelier Seth Liebman,wine director and GM of Santa Monica Mike Nicol, and New York GM Steve Millington made our dinner at the James Beard House incredible! The menu they created and the service they provided were the magic of fine dining.

We started with Blue Island oysters with citrus granita, seared Hudson Valley foie gras, beer-battered shrimp with ponzu sauce, ratatouille spring rolls, and cured gravlax with mustard-dill sauce. Seth and Mike accompanied this course with an Iron Horse Brut LD 1996, Annabella Chardonnay 2007, and Wyatt Cabernet Sauvignon 2007.

After the hors-d’oeuvres, the food kept coming. We served seared Maine sea scallops, shrimp tortelloni, heirloom beets and foie gras “Royale” with a Westerly Sauvignon Blanc 2007. Pan-roasted New Zealand John Dory, served with spinach barley, petit root vegetables, and a light yet full-bodied fennel sauce were accompanied by Mer Soleil Chardonnay Gold Label 2007.

The next course, Manchester Farms quail and porcini risotto with chive oil, was served with Michael’s own The Malibu Vineyard Rambla Pacifico Pinot Noir 2005. Colorado rack of lamb, caramelized Brussels sprouts, pumpkin and sweet potato gratin dauphinois was accompanied by Kunin “Pape Star” 2007.

For dessert, we poured a Moscato d’Oro 2002 from Michael’s friend Robert Mondavi, and Amanda created a modernist presentation of malted milk chocolate mousse, caramel corn, and Ovaltine ice cream as well as vanilla bean churros with dulce de leche and cinnamon butternut squash ice cream.

Hope you enjoy these pictures of the feast!

Seared foie gras on brioche toast.

Gravlax with mustard-dill sauce.

Beer-battered shrimp with ponzu sauce.

Seared scallop with shrimp tortelloni.

Pan-roasted John Dory.

Roasted quail with porcini risotto.

Searing the Colorado rack of lamb in a heavy cast-iron skillet.

Rack of lamb with Brussels sprouts and pumpkin and sweet potato gratin dauphinois.

Cinnamon butternut squash ice cream.

Chefs, including Santa Monica's Mikey Stern (left) and New York's Kyung Up Lim (center), making the magic happen!

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: