PEARLAND, TX, August 30, 2012 (Press-News.org) On September 29, 2012, Executive Chef Ronnie Killen of Killen's Steakhouse in Pearland will return to New York City as guest chef at the renowned James Beard House. Killen, a Pearland native, will highlight Texas Barbeque techniques in a five-course dinner "The Art of Smoke."
Widely respected as the "Carnegie Hall of Cooking," the James Beard House is the former home of the man who paved the way for many of today's high profile chefs and is considered by many to be the father of gastronomy. Today, the James Beard House offers its members the opportunity to enjoy private dinners planned and prepared by some of the country's leading chefs.
"It's an incredible honor to be invited back to cook at the Beard house. We had a great experience last December for our "Steakhouse Dinner", and look forward to cooking there again," says Killen, who graduated top of his class from London's prestigious Le Cordon Bleu and went on to cook at top restaurants throughout the U.S. before returning to his hometown to open his own modern steakhouse.
"We plan to treat our patrons to a unique dinner with wood-fired cooking that highlights the subtle ways smoke from the pit affects foods." Killen's Sassafras-smoked sweet-and-sour catfish with fennel, cranberries, and kumquats; Coastal hay-smoked tomato bisque; Hickory-Smoked Short Ribs with Blue Corn Grits, Swiss Chard, and Orange-Chipotle Glaze; and Cherry wood-smoked black forest cake are just a few of the items on Killen's menu. Wine pairings include Cesarini Sforza Tridentum Brut Rose NV, Macauley Tocai Friulano 2010, and Scott Harvey J&S Reserve Barbera 2009.
Dinner will begin with a wine and hors d'oeuvres reception at 7 pm, followed by a five-course chef's tasting menu. For more information or reservations call 212-627-2308 or for online reservations visit http://www.jamesbeard.org. Tickets are $130 for members of the James Beard Foundation or $170 per person for the general public.
"The Art of Smoke"
September 29, 2012
Hors d'Oeuvres
Smoked Tomato Tartare
Bacon-Wrapped Chicken
Smoked Beef Brisket
Cesarini Sforza Tridentum Brut Rose NV
Dinner
Sassafras-Smoked Sweet-and-Sour Catfish with Fennel, Cranberries, and Kumquats
Macauley Tocai Friulano 2010
Pittsburg Peach Wood-Smoked Pork Belly with Bing Cherry-Port Reduction
Macauley Cabernet Sauvignon 2008
Coastal Hay-Smoked Tomato Bisque
Scott Harvey J&S Reserve Barbera 2009
Hickory-Smoked Short Ribs with Blue Corn Grits, Swiss Chard, and Orange-Chipotle Glaze
Jana Cathedral 2005
Dessert
Cherry Wood-Smoked Black Forest Cake
Macauley Old Vine Zinfandel 2010
For those unable to attend the New York City event, Killen will be recreating his James Beard menu at Killen's Steakhouse later this fall (date to be determined). For more information regarding Killen's visit http://www.killenssteakhouse.com, or follow Killen's on facebook at http://www.facebook.com/killenssteakhouse or twitter at http://www.twitter.com/killensteak.
Chef Ronnie Killen to Make an Encore Performance at James Beard House
Chef Ronnie Killen, a Pearland native, will highlight Texas Barbeque techniques in a five-course dinner "The Art of Smoke" at an encore performance at James Beard House.
2012-08-30
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[Press-News.org] Chef Ronnie Killen to Make an Encore Performance at James Beard HouseChef Ronnie Killen, a Pearland native, will highlight Texas Barbeque techniques in a five-course dinner "The Art of Smoke" at an encore performance at James Beard House.