Peter X. Kelly, the chef-owner of four restaurants in the Lower Hudson Valley — Xavairs at Piermont, Restaurant X & Bully Boy Bar in Congers; Freelance Cafe & Wine Bar in Piermont and X20 Xavairs on the Hudson in Yonkers — featured his four executive chefs at a dinner showcasing classic dishes from all the Xaviars Restaurant Group restaurants at the James Beard House on Feb. 28, 2011.
The menu was like a greatest hits of dishes from all the restaurants — even Xaviars at Garrison, the first restaurant Kelly opened, which has since closed.
“I tried to represent the growth of the restaurants,” he says. So that’s why Jumbo Coconut Shrimp, a perennial Xaviars favorite that’s been ont the menu “since day one,” says Kelly, was served as an hors d’oeuvre.
Cooking at the James Beard House is an honor to any chef. But what makes this dinner such a milestone for Kelly is that he was asked to showcase the four top chefs who work at his restaurants, too. “This might be a first for the James Beard House!” said Ned Kelly, who is Peter’s brother and a integral part of the restaurant group, from making sure the decor and flowers are perfect to seeing that guests have their favorite tables. The chefs are:
George DeMarscio, Xaviars at Piermont
Eric Diokno, X20 Xaviars on the Hudson in Yonkers
James Kelly, Restaurant X & Bully Boy Bar in Congers
Philippe Scouarnec, Freelance Cafe & Wine Bar in Piermont
Here’s a slideshow of the evening — mostly of the chefs working nonstop in the kitchen to plate a five-course dinner for 80 people in about an hour and a half!
Click on the conversation bubble on the bottom left corner to see the photo captions:
The menu, after the jump.
Jumbo Coconut Shrimp with Dijon Mustard Sauce
Maine Diver Scallops with Creamed Spinach
Big-Eye Tuna Sashimi with Sweet Melon
American Sturgeon Caviar with Cauliflower Fondant
Lobster Cappuccino with Mascarpone Foam
Hudson Valley Foie Gras Torchon with Fig Jam
Caramelized Onion Tarts with Goat Cheese and Nicoise Olives
with Matanaz Creek Winery Sauvignon Blanc 2008 and Farrier Andiron Semillion 2008
Alaskan Red Crabmeat with Bone Marrow, Garlic Confit and Hearts of Palm Salad
with Stonestreet Upper Barn Chardonnay 2008
Wild Salmon Coulibiac with Scallop Mousseline, Spinach, Wild Rice, Lobster Bordelaise and Parsley Juice
with Arrowood Saralee’s Vineyard Viognier 2007
Guanciale-wrapped Hudson Valley Quail with Basil-Truffle Risotto, Quail Leg Confit and Fennel Pollen
with Hartford Court Land’s Edge Vineyards Pinot Noir 2007
Beef Duo. Roasted Filet Mignon with Smoked Potato Fondue, Braised Short Ribs with Walnut Gremolata, served with Sauce Choron
with Archipel Mayacamas 2006
Three-Chocolate Tian with Creme Chantilly, Pistachio Froth and Xaviars Cookie
with Arrowood Russian River Valley Special Select Late Harvest Riesling 2006
Petit Fours and Chocolates