Level was invited to present dinner at the James Beard House in New York City. Our menu was:
Dessert: Mexican Chocolate Pudding with Graham Cracker Dust, Shaved Parmesan, Frozen Evolution Craft Brewing Co. Rise Up Stout Custard, and Thyme.
Fifth Dinner Course: Bison Fillet with Shaved Asparagus, Fennel Fronds, Shaved Truffles, Poached Quail Egg, and Vegetable Demi-Glace.
Fourth Dinner Course: Seared Chesapeake Snakehead Fish and Braised Oxtail with Heirloom Baby Carrots, Flash-Fried Baby Russian Kale, and Oxtail Jus.
Third Dinner Course:Chincoteague Littleneck Clams with Pork Belly Confit, Enoki Mushrooms, Sweet Corn Bisque, Thyme, and Smoked Paprika
Second Dinner Course: Lamb Carpaccio with Purslane, Olive Oil Ice Cream, Shaved Talbot Reserve Cheese, Mint Emulsion, and Smoked Tea Salt.
First Dinner Course: Herb-Marinated Goat Cheese with Pumpernickel, Roasted Baby Beets, Watermelon Radishes, Pickled Foraged Fiddlehead Ferns, Garlic Flowers, Nasturtium Leaves, and Reduced Housemade Oak-Aged Balsamic
Hors d'Oeuvres: House-Cured Pork Belly with Blue Cheese and Hot Honey on Brioche Toasts; Chesapeake Blue Crab Bisque with Blue Crab–Jalapeño Ceviche and Old Bay Cream; Hummingbird Farm Heirloom Tomato Tarts with Whipped Chive Ricotta
cocktails: Night in Manhattan (Ron Zacapa XO Rum with Carpano Antica Vermouth, Regan’s Orange Bitters, and Dehydrated Black Cherries), 69 West Street (American Harvest Organic Vodka with Lime, Sugar Cane, and Organic Free-Range Egg–Lime Espuma), Mr. Burns (Patrón Platinum Tequila with Jalapeño-Infused Sugar Cane Syrup, Blood Orange, and Orange Blossom Air)