BostonChefs at Home and Abroad

Chef Barbara Lynch of No. 9 Park sticks a little closer to home, heading to Milwaukee on Sunday, April 13th, for a Friends of James Beard Dinner. She joins hosts Sanford and Angela D’Amato of Sanford Restaurant and a hosts of guest chefs who put their heads together to create a menu of lobster with rosemary vapor; mustard seed-crusted salmon with minted pea coulis and smattering of buttered, stewed spring vegetables; prune-stuffed gnocchi with seared foie gras and vin santo glaze; roast squab with mustard fruits, toasted hazelnuts, micro greens, and drizzled saba; braised pork breast with ramps and morels and rice pound cake with tea brûlée and pu erh broth. For lucky Milwaukeeans the evening costs $185 per person.

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.

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