On Tuesday, April 30th, Las Vegas chef Brian Massie hosted his first ever dinner at the James Beard House in New York City. Massie, a New York native, is the corporate executive chef behind The Light Group in Las Vegas and has created the menus for STACK Restaurant and Bar at The Mirage, Diablo’s Cantina at Monte Carlo, and Red Square at Mandalay Bay among others.
Chef Massie’s menu for the evening included passed hors d’oeuvres of medjool dates stuffed with Hudson Valley foie gras, oxtail pimento grilled cheese, and spring fava beans with house-made ricotta and lamb “pastrami.”
The dinner menu featured five courses, plus an intermezzo: Burrata and peaches with mangalitsa prosciutto, charred octopus posole, duck and waffles with confit and a soft-poached egg, crispy pork belly with “low country BBQ,” and milk-braised veal short ribs.
Each course was paired with a specialty cocktail, including a smoky moonshine.
Finally, chef Massie’s inaugural dinner was completed with an elegant dessert pairing from chef Megan Romano of Chocolate and Spice Bakery: a dark chocolate Valencia orange bar with a toasted hazelnut financier with kumquat confit.
Karen Lo is an associate editor at The Daily Meal. Follow her on Twitter @appleplexy.