Jack Falstaff Executive Chef, Jonnatan Leiva, was a guest chef at the James Beard House in NYC. Here's the behind the scene recap...So it's finally here, April 2nd 2009. I'm standing outside the James Beard House. It's a cool New York afternoon. My time has come.
Being featured at a James Beard Foundation Dinner is a high honor for any chef. It is especially important for those who understand the mission behind the organization and what Mr. Beard did for the culture of cuisine in America. Being showcased in New York at The Beard House for my passion and love of cooking is a true pinnacle of my career.
So on to the menu. We started with several passed appetizers. An oyster shooter with Cava and lime zest, crispy artichokes with a piquillo aioli, brioche with bohemian creamery triple cream, favas and lamb meatballs with pinenuts.
The first course was bison tartare, followed by a slow cooked branzino with smoked potato puree and asparagus. Then we featured Liberty Duck with spring onion compote and kumquats. The next course was lamb three ways: loin, ribs, and sweetbreads with salsa verde. Finally, a homage to my grandmother, a coconut flan with a coconut shortbread cookie and a cinnamon and bacon cookie!
The service was smooth and calm, and luckily I had my great friends in New York who were able to take time out of their day and lend me a hand. Afterwards I was able to walk into the dining room and received an outstanding reception. Everyone was so in the moment and excited. It was truly a special moment.I was immediately zapped back in time, remembering when I was assisting my good friend and one of my key mentors, Chris Cosentino, during his James Beard Dinner. It was such a revelation that I knew that what I was doing was the right choice. It was then that I realized that my time had come, Cheers!!
I would like to say a very special THANK YOU to everyone who was able to make this happen, The James Beard Foundation, Hilary Newsom, Adam Ross, Steven Hall, Jen Chism, Lyndsee Sizemore, Michael Garcia and his team, my purveyors, Michael from Biagio Artisan Meats, Jim from Liberty Duck Farms & The Fresh Fish Co.
Jack Falstaff is in Bauer's Top 100. Judge Chef Jonnatan's fare for yourself.
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