Thursday, June 4, 2009

Preview of Dallas’ Dali Wine Bar June 8 visit to the James Beard House

By The Brad of The Brad's Adventures in Food

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Dali chef Joel Harloff

Dali Wine Bar & Cellar Chef Joel Harloff and proprietor Paul Pinnell have been invited to prepare dinner at the James Beard House on June 8. The menu will be matched with wines from Hall Napa Valley.

Talking with Joel, who has previously cooked at the Beard House while chef at the Landmark at the Melrose Hotel, I was surprised to hear of the logistical challenges involved with pulling off a dinner at the House. It’s far more dramatic than I had imagined – for instance, the team only has access to the kitchen from 8 a.m. on the day of the event, causing visiting chefs to beg, borrow, and steal square footage from chef pals with nearby New York kitchens.

Joel will be bringing a number of chef colleagues from around the country to help him prepare the meal for 75 Beard Foundation members, food journalists, friends, and family. On May 17, I attended a preview dinner at Dali, featuring most components of the meal that will be prepared on June 8.

Roasted Octopus with Capers, Smoked Paprika and Endive

Triple Cream Brie Meltaways, served with Hall Napa Valley Savignon Blanc 2008

Citrus Marinated Crab Crostini

Brazos Valley Texas Brie and Wild Mushroom Soup with Duck Confit and Fresh Thyme Crostini, served with Hall Napa Merlot 2005

Grilled Texas Quail with Fresh Herb Polenta and a Pomegranate-Syrah Reduction, served with Dierberg Syrah 2005

Porcini Braised Beef Short Ribs with Yukon Gold-Parsnip Puree, Petite Spinach, and a Cabernet Demi Glace, served with Hall Cabernet Sauvignon 2005

Seared and Smoked Veal Tenderloin with Asiago Mashers, Roasted Garlic Washington State Mushrooms and a Fresh Blueberry Veal Sauce, served with La Jota Cabernet Sauvignon 2003

Brazos Valley Texas Blue Cheese with Blackberry Sauce and Lavosh, served with Kathryn Hall Napa Valley Cabernet Sauvignon 2005

Spiced Pecan-Apple Bread Pudding with Creme Anglaise and Dried Apricot Compote, served with Château Cantegril Sauternes 2005

Afterword, Chef Harloff chatted with guests and discussed refinements and adjustments he'd like to make for the event in NYC. View the planned menu here.

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