Chef Clark Frasier and Mark Gaier warm up for Arrows’ summer season with a James Beard Great Regional Chefs of America Dinner on Tuesday, April 8th. Starting at 7:00pm, Frasier and Gaier will roll out a menu of spring pea soup with Maine lobster; followed by a trio of Arrows garden salads and roasted black sea bass with burnt-tangerine sauce and wilted spinach. Next: roasted poussin with lemon thyme and sourdough stuffing, ramps and morels in brown butter, followed by dry jack cheese custard pecan pound cake with balsamic sabayon, honey lavender ice cream, peppermint crème brûlée, with butter cookies. Not up for heading to the Beard House for dinner on the 8th? Bide your time until the 18th when Frasier and Gaier will be in the kitchen at Arrows for their season opener. To attend the Beard dinner call 212.627.2308 or to make reservations at Arrows once they open, call 207.361.1100.
