An Encore: James Beard House Dinner at Restaurant 17
A taste of New York in South Carolina
On Thursday December 11, award-winning Chef, Adam Cooke, will be recreating a special dinner for Restaurant 17 guests—the same meal he recently prepared in New York for the distinguished James Beard House. Adam and his talented team delighted the prestigious Greenwich Village kitchen with internationally influenced, “Southern-inflected” dishes that wonderfully convey his fresh, vegetable-forward approach that incorporates that latest culinary innovations.
Thursday December 11 / 7 pm$85*pp for 5 Courses with Wine Pairings
Reservations required. Seating limited to 75.
*Tax and gratuity not included.
A very special evening—for Chef Adam, as well as the guests
“It was an honor to be invited to the James Beard House again,” Adam says. “The entire team put a lot of effort into creating what we feel is a delightful menu, and we look forward to sharing it with all of our customers at Restaurant 17. It is gratifying to know that our culinary philosophy at Restaurant 17 was so well received and embraced at a very special kitchen in New York. We hope everyone here will enjoy it as well.”
Smoked-Trout Spread on Buckwheat “Wheat Thins” with and Caviar
Lamb Carpaccio Flatbreads with Cucumber, Yogurt, and Dill
Parsnip Soup with Warm Mushroom Broth and Cracklings
Chorizo Buñuelos with Date Jam and Black Olive Dust
2012 Clos Cibonne Tibouren Rose ‘Cru Classé’, Cotes de Provence, France
Mountain Trout Poke with Apple, Shishito Peppers, Charred Scallion, Peanut, Benne and Ginger
2013 Do Ferreiro Albariño, Rias Baixas, Spain
Bacon-Wrapped Rabbit Saddle with Brown Butter Sweet Potato, Turnip Mostarda, Butter-Braised Radish and Sour Cherry Sauce<br
2011 Joh. Jos. Prüm, Riesling Kabinett, Mosel, Germany
Braised Local Pheasant Cavatelli with Sumac, Stone Fruit, and Mustard Green Gremolata
2012 Domaine Tortochot, Morey-St-Denis, Burgundy, France
Pork Crépinette with Cauliflower-Pecan-Golden Raisin Aigre-Doux, Toasted Farro, Baby Kale and Lardo Vinaigrette
2008 Il Colle, Brunello di Montalcino, Tuscany, Italy
Compressed Spiced Carrot Custard Cake, Warm Benne Seed Brown Butter Streusel, Orange Toffee Sauce, Carrot Carraway Sugar and Cream Cheese Ice Cream
2013 La Morandina, Moscato d’Asti, Piedmont, Italy