On October 3, the James Beard Foundation will celebrate the award winning Jade Cuisine from Jade Mountain, St. Lucia.
(TRAVPR.COM)USA - September 10th, 2012 - Soufriere, St. Lucia, August 23, 2012...On October 3, the James Beard Foundation will celebrate the award winning Jade Cuisine from Jade Mountain, St. Lucia. Titled "A Spoonful of Paradise", the celebratory dinner has been created and will be executed by Jade Mountain's consulting chef, James Beard award winner Chef Allen Susser and Jade Mountain's executive chef, Jonathan Dearden.
Jade Mountain, named as one of the best and unique resorts in the Caribbean, soars above the sea with direct views of St.Lucia's majestic Pitons. It's stunning architecture, created by architect and owner Nick Troubetzkoy, features spectacular spacious suites with infinity pools and missing fourth wall.
Nick Troubetzkoy and his wife Karolin farm parts of the resort's 600 acre estate and also run the Emerald Farm in the Soufriere hills to provide their kitchens with fresh regional organically grown produce including herbs, limes, mangos, avocado, cinnamon, coconut, chutney. From their many cocoa trees, the Emerald Farm produces their own single estate, traditionally processed, third generation organic chocolate which is entirely handmade, from bean to bar.
With the creativity of its Chefs Allen Susser and Jonathan Dearden, a unique savory mixture of tastes results in a modern New World Caribbean cuisine serving pristine local fish and sustainable seafood along with organic and locally grown fruits, vegetables, and herbs. This is Jade cuisine - in an eco- friendly environment.Taste a Spoonful of Jade Mountain's Paradise at the James Beard Foundation in New York. Its chef's will prepare the following menu.
Crushed Peppercorn and Lime-Seared Foie Gras with Cashews,Mango, Green Figs, and Bacon Wagner Vineyards Vidal Blanc Ice wine 2008 Cocoa Butter-Roasted Wild Shrimp with Spinach Callaloo and Passion Fruit-Nutmeg AirDomaine Jean-Paul Ballard Sancerre 2011 Housemade Orange Bitters-Braised Pompano with Ground Provisions, Wild Mushrooms, and Coconut Curry Domaine Drouhin Pinot Noir 2009 Choiseul Charcoal-Grilled Filet Mignon with Truffles, West Indian Pumpkin, and Espresso Foam Silverado Vineyards SO LO Stags Leap District Cabernet Sauvignon 2008 Nick Troubetzkoy's Emerald Estate Cacao Plantation Handmade Organic Chocolate Trio: Bittersweet Chocolate Fondant; St. Lucian Chocolate and Vanilla Tea; and Frozen Chocolate Bananas Foster Sandeman 20-Year-Old Tawny Porto NV Petits Fours: Handmade 70-Percent Bittersweet Chocolate Barswith Caribbean Spices
The dinner will be held at the James Beard Foundation 167 West 12th Street, NYC on October 3 at 7PM. The price is $170 per person for the public and $130 for James Beard members. Price is all inclusive: passed hors d'oeuvres, tasting menu, wines, mineral water, coffee/tea and gratuity. (James Beard Foundation is tax-exempt not-for-profit)
To make reservations, call James Beard reservations department, 212-627-2308 Monday through Friday, 9-5 EST. Use code word WASABI and have credit card ready.
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