Chef Jennifer Hill Booker at The James Beard House!

Our very own Chef Jennifer Hill Booker will be cooking at the acclaimed James Beard House, on February 21st, 2018!

Chef Jennifer Hill Booker

Join chef Jennifer Hill Booker, chef Deborah VanTrece and mixologist Tiffanie Barriere for the grand finale of the “Cast Iron Chronicles,” a three-part collaborative dinner series debunking the myths of soul food, racial inequality, and gender representation in the industry. This trio of Atlanta-based female culinary talents will bring their delicious and thought-provoking food and drink to the Beard House for a special, enlightening repast.

Menu
Passed Hors d’Oeuvre

Chitterling Sausage with Apple Slaw, Cornbread Brioche, and Hot Pepper Gastrique

Fried Chicken Livers with Peach Confiture on Crostini

Crayfish Quenelles with Lowcountry Consommé, Fennel Fronds, and Cajun Crab Powder

Smoked Chicken Pot Pie with Sweet Potato and Peanuts

Seated Dinner

For the Table

Black Pepper Biscuits with Pimento Cheese Spoonbread; and Yeast Rolls with Blackstrap Molasses Butter

Amuse-Bouche

Hog’s Head Cheese with Apple Mostarda, Duck Prosciutto and Crackling, Smoked Paprika Saltine, Quick Pickles, and Kumquat Marmalade

House-Smoked Salmon with Deviled Quail Eggs, Green Onion Hoecake, and Chowchow

Collard Green Salad with Pecan–Apple Cider Vinaigrette and Root Vegetable Confetti

Catfish Goujonnettes with Buttermilk Hominy Grits and Red-Eye Gravy

Oxtail Rillettes with Foie Gras Mousse, Pickled Vidalia Onions, Muscadine Gelée, and Truffle Toast Points

Black-Eyed Pea Risotto Cake with Smoked Ham Hocks, Candied Winter Greens, and Crispy Pig’s Skin

Dessert Trio

Vanilla Bourbon Caramel Cake, Sweet Potato Tartlets with Meringue Cloud, Red Velvet Cake with Whipped Cream Cheese Souffle & Sweet Southern Pecans

A selection of fine wines will be served with this dinner

left to right, Chef Jennifer Hill Booker, Chef Deborah VanTrece, Mixologist Tiffanie Barriere

The James Beard Foundation’s mission is to celebrate, nurture, and honor chefs and other leaders making America's food culture more delicious, diverse, and sustainable for everyone.

167 West 12th Street, New York, NY 10011

212.627.2308

fried chicken livers with peach confiture on crostini

photos by Shelby Light

Chef Jennifer's

Cooking Tips:

#1

Plan your menu around your grocer's weekly sales ad. Your ingredients will be in stock, in season, and on sale!

 
#2

Shop, Cook & Eat Seasonally. In-season produce is fresh, inexpensive, and tasty!

#3

Cook Once & Eat Twice. Cook a double batch of dishes like soups, beans and chili-for those days you don't feel like cooking!

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