Distilled NY's Chef Shane Lyons will prepare the Feb. 10 James Beard House dinner organized by flavor: sour, spicy, bitter, salty, sweet and everything together. This Feast of the Senses begins with hors d'oeuvres centered on Pio Tosini's prosciutto di parma, Finca Pascualete's sheeps milk torta cheese, and Les Moulins Mahjoub's shak-shuka sauce and its preserved lemons. (Visit www.jamesbeard.org/events/feast-senses for the complete menu.)
Lyons will pair the tender Pio Tosini prosciutto di parma with whipped ricotta and Senga's strawberry mostarda, a cooked fruit treat with a touch of mustard oil. To complement the award winning creamy Finca Pascualete sheeps milk torta cheese, Lyons will serve roasted pears.
Taking off from the traditional Middle Eastern baked eggs with shak-shuka sauce, Lyons will serve hard-boiled eggs, with Les Moulins Mahjoub's shak-shuka and preserved lemons on wheat toasts. Before heading into the main course, a sea scallop crudo will be topped off with Les Moulins Mahjoub harissa oil and Halen Môn smoked sea salt.
During the main event, CastelineS Fruite Noir Olive Oil and Roque anchovy will accent the bison loin and chicory rub while Valserena's parmigiano-reggiano will be transformed into a mousse served with Halen Môn smoked salt gougeres. The dessert finale includes a Halen Môn vanilla sea salt complement.
For more information on these and other products from Rogers Collection, visit www.therogerscollection.com
To learn about Chef Shane, visit www.distilledny.com
For tickets, go to: www.jamesbeard.org/events/feast-senses
Source: Rogers Collection