Lautrec Chef to cook at the James Beard House in NYC

August 13th, 2009

On the grounds of the luxurious Nemacolin Woodlands Resort in Farmington, Lautrec offers guests a French-inspired, forward-thinking fine dining experience. At the helm of the kitchen is youthful chef Dave Racicot, who earned the elegant restaurant AAA Five-Diamond status after less than a year in the top spot. Lautrec is only one of 20 restaurants in the world to hold both a Mobil Five-Star and AAA Five-Diamond award simultaneously.

Tonight, chef Dave Racicot will be cooking at the historic James Beard House in Greenwich Village, New York City. The James Beard Foundation is at the center of America’s culinary community, dedicated to exploring the way food enriches our lives. They invite chefs to participate in events at the James Beard House and in events abroad to allow people to experience America’s dynamic cuisine first hand.

Check out the fabulous menu that Dave Racicot has planned for the evening:

Hors d’Oeuvre

Yellowfin Tuna Tartare with Homemade Puff Pastry Crackers

King Crab with Smoked Peach and Kabosu

White Chocolate Panna Cotta with American Sturgeon Roe

Domaine Baumard Carte Turquoise Crémant de Loire NV

Dinner

Fennel Five Ways > Purée, Custard, Marmalade, Gelée, and Pollen, Served with Pecorino Essence and Marigold Flowers
Elvio Cogno Langhe Bianco Anas-Cëtta 2007

Black Bass with Honshimeji Mushrooms, Charred Onions, and Pine Nuts
E. Guigal Saint-Joseph Blanc 2006

Chef’s Garden Summer Heirloom Tomato Salad
Château Vessière Costières de Nîmes Rosé 2007

White Bean Purée with Molasses and Bay Leaf Gelées, Raw Apple Jam, Chorizo Chips, and Blis Maple Cream
Nicolas Potel Vieilles Vignes Volnay 2007

Wagyu Beef Loin with Porcini and Roasted Garlic
E. Guigal Côte-Rôtie Brune et Blonde de Guigal 1997

Tapioca Coconut Cream with Pineapple, Passion Fruit, and Ginger
Marumoto Hou Hou Shu Sparkling Sake

About the James Beard House:

James Beard was anointed the “dean of American cookery” by the New York Times in 1954 and laid the groundwork for the food revolution that has put America at the forefront of global cuisine. He was a pioneer foodie, host of the first food program on the fledgling medium of television in 1946, the first to suspect that classic American culinary traditions might cohere into a national cuisine, and an early champion of local products and markets. Beard nurtured a generation of American chefs and cookbook authors who have changed the way we eat.

In 1955, Beard established the James Beard Cooking School. He continued to teach cooking to men and women for the next 30 years, both at his own schools (in New York City and Seaside, Oregon), and around the country at women’s clubs, other cooking schools, and civic groups.

After James Beard’s death in 1985, a group of his friends and colleagues led by cooking school founder Peter Kump heeded a call from Julia Child to do something with Beard’s house. While he was alive, Beard always welcomed students, authors, chefs, and other food and beverage professionals into his home—his kitchen was truly at the heart of America’s burgeoning 20th century food scene.

On November 5, 1986, the James Beard Foundation officially opened the James Beard House “to provide a center for the culinary arts and to continue to foster the interest James Beard inspired in all aspects of food, its preparation presentation, and of course, enjoyment,” according to a press release issued that day. Today the Foundation hosts more than 250 events at the Beard House annually.

For more information on Lautrec, visit www.nemacolin.com. To learn more about the James Beard Foundation, visit www.jamesbeard.org

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