Grand Gala Reception & 5-Course Dinner

Presented by Fenimore Asset Management

Celebrating the diversity of America, its people, and cuisine

 

Grand Gala 5-Course Menu

(Vegetarian Menu Listed Below)

Cocktail Reception Menu

Native American Inspirations

Wine Pairing: La Marca Prosecco

First Course | Chef Paul Ozimek

Maple Brined Braised Turkey

Sunchoke Puree, Blueberry Sweet Onion Jam

Second Course | Chef Kizzy Williams

Roast Duck

Mustard Greens, Cornbread Dressing

 

Third Course | Chef Colin Miner

Black Beans, Butternut Squash

Corn, Mirepoix, Pistachio, Huitlacoche

 

 

 

 

First Course  |  Chef Mark Graham

East Coast – French & English influences

Lobster “Chowder” with Pork Belly, Celeriac, Potato, Crème Fraiche, Celery leaves, Old Bay Aioli

Wine Pairing: Sonoma Cutrer Russian River Chardonnay

Second Course  |  Chef Jose Arteche

West Coast – Asian influences

Salmon Dumpling Soup with Kimchee Pickled Root Vegetable, Black Vinegar Ginger Reduction, Dashi Emulsion

Wine Pairing: Santa Margherita Rose

Third Course  |  Chef Jaime Ortiz

Central – Latin influences

Stuffed Smoked Quail with Pork Belly Rice Stuffing, Poblano Custard, Tamale Crouton, Avocado, Beets, Corn, Mole Chichilo

Wine Pairing: Lyric by Etude Pinot Noir Santa Barbara

Fourth Course  |  Chef Peter M. Pryor, Jr.

Southern – African American influences

Guyanese Pepper Pot Beef Short Rib Cassareep Demi Sauce, Bourbon Yam Puree, Pickled Collard Greens, Okra Chips

Wine Pairing: 1000 Stories Zinfandel

Fifth Course (Dessert)  |  Chef Vivian Brammer

North – Irish influences

Maple Cream Tart with Blueberry Compote, Walnut Oak Crunch

Wine Pairing: Croft Port Tawny 7Yr Reserve

Vegetarian Menu

Chef Courtney Withey

 

 

Chef Dan Gordon

 

 

 

Chef Vivian Brammer

 

First Course | Chef Courtney Withey

East Coast – French influences

Asparagus, New Potatoes, Ramp Aioli, Charred Ramp Relish, Jammy Egg, Espelette Pepper, Tomato Jam

Second Course | Chef Courtney Withey

West Coast – Persian influences

Golden Lentil, Cauliflower-Kale Soup, Dill, Cilantro, Yogurt

Third  Course | Chef Dan Gordon

Central – Latin influences

Soy Curls, Huacatay, Peruvian Potato, Cancha, Aji Verde, Plantain Chips, Green Rice, Salsa Criolla

Fourth  Course | Chef Daniel Gordon

Southern – African American influences

Coconut Cream, Poached Fried Egg, Collard Greens, Oven-Dried Peaches, Creole Cauliflower

Fifth Course (Dessert)  |  Chef Vivian Brammer

North – Irish influences

Maple Cream Tart with Blueberry Compote, Walnut Oak Crunch

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Empire Merchants North is the exclusive wine and spirits sponsor of the Albany Chefs’ Food & Wine Festival. Please drink responsibly.