Boston’s premier culinary gurus, Michael Schlow of Radius and Via Matta and Todd English of Olives, among countless others, head overseas this month, joining chefs Michael Ginor of Hudson Valley Foie Gras, Grant McPherson of the Wynn Resorts and host chef Albert Tse at the Four Seasons Singapore for the Friends of James Beard Dinner World Gourmet Summit. What’s on the menu on Saturday, April 12th, when these fat cats get together? Dome of Australian marron with crisp salsify, osetra caviar, and crustacean emulsion; Hudson Valley foie gras and magret fig and shallot crostata; slow roasted arctic char spinach fondue and wild mushrooms; belvedere vodka shoot with granita; red wine-braised short rib with truffled polenta and seared beef tenderloin with smoked tongue vinaigrette. For dessert: coconut and pineapple tart with jivara lactee ice cream and lemongrass sauce. And the price tag on such an evening of splendor? For James Beard members, a mere $900 – guests pay $1000.
