Miami Chef Sean Brasel Cooks at New York’s James Beard House

Beef: It's what was for dinner at James Beard House on Wednesday


Wednesday night, chef Sean Brasel of Meat Market restaurant, located in Miami, paid a visit to the historic James Beard House in Manhattan's West Village and treated diners to a six-course meal showcasing Certified Angus Beef®. Diners came from across the country, with people visiting from San Francisco, Miami, and New York, to sample Brasel's well executed menu, an inspired take on surf and turf.

The best dish of the night was easily the third course, a tender cut of prime beef marinated in aji panca, a Peruvian red pepper. It was served with a buttery white yucca sauce and a shiso mixed pepper salad whose tangy bite contrasted nicely with the richness of the meat. The hors d'oeuvres, too, were memorable, especially the refreshing conch ceviche.

Cooking at the James Beard House is a major milestone for many chefs, and Sean Brasel was certainly thrilled to be there that night.

Here's what was on the menu.

Hors d'oeuvres

·         Prime Certified Angus Beef®  tartare with white truffles on Parmesan crostini

·         House smoked salmon on sweet potato cakes with mamey crema

·         Salt cod croquettes with beef carpaccio and chipotle aioli

·         Conch ceviche spoons with aji amarillo miso sauce

To drink: "Honey Bunny" Champagne Cocktail

First Course

·         King crab and hearts of palm-stuffed Prime Certified Angus Beef® teras major carpaccio with local microgreen salad and truffle

To drink: La Chapelle Gordonne Cötes de Provence Rosé 2012

Second Course

·         Sous vide pork belly with abalone, garlic-butter confit, arugula, and micro-tomatoes

To drink: Rocca Delle Macie Sasyr 2009

Third Course

·         Aji panca-marinated Prime Aged Certified Angus Beef® deckle with minted Key West shrimp, shiso mixed pepper salad, and black garlic and white yucca sauces

To drink: Girard Petite Sirah 2010

Fourth Course

·         Certified Angus Beef® short rib-lobster risotto with Florida Keys stone crab slaw and pickled red onions

To drink: Ysios Rioja Reserva 2006

Fifth Course

·         Macadamia-dark chocolate cube with macadamia brittle, gold leaf- berry gel, and salted caramel ice cream

To drink: W. & J. Graham’s 20-year old Tawny Porto NV

Will Budiaman is the Recipe editor at The Daily Meal. Follow him on Twitter @WillBudiaman.


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