Shin Thompson [Photo: Beard Foundation]
Bonsoiree chefs Shin Thompson and Luke Creagan will return to the James Beard Foundation in New York to cook a special dinner on Oct. 12. The dinner, which marks Thompson's second for the foundation, will feature Thompson's highly regarded melding of French and Japanese cuisine.
Things will kick off with an assortment of appetizers, including inside-out trout with macadamia nuts and bacon and eggs with maple and sage. The five-course dinner, each paired with wine, showcases Thompson's penchant for incorporating exotic ingredients. Diners will indulge on scallop and crab motoyaki with torched ponzu aioli (a Bonsoiree signature dish); crispy suzuki with grilled hericot vert salad; seared duck breast with goose foie gras; short ribs rockefeller with Japanese wild-crafted soba; and handmade sweet blackberry ravioli with orange flower creme anglaise.
Tickets for the dinner are $130 for James Beard Foundation members or $170 for non-members; reservations can be made online or by calling 212-627-2308.
James Beard Foundation [Official Site]