Chef Prasad Chirnomula is bringing his James Beard House dinner to The Clarke Culinary Center in South Norwalk, CT on Thursday, March 15, 2012.
From Mole to Masala, Chef Prasad's menu weaves together the cuisines of India and Mexico reflecting his Connecticut restaurants, Thali and Oaxaca, providing a unique opportunity to taste the ingredients, spices and spirit of both Mexico and India. This event is $200 per person and pre-registration is required.
"We are very excited about this unique and intimate evening," said Marco Barallon, manager of The Clarke Culinary Center and Clarke showroom in South Norwalk, CT. "This is going to be a wine dinner like nothing you've ever experienced."
In this Clarke event entitled, "Journeys of Cultures from the James Beard House," Chef Prasad is recreating the dinner he prepared when he was invited to cook for an audience at the site of the James Beard Foundation in New York. Seating is limited and preregistration is required online at ClarkeCorp or by calling 800.842.5275.
Menu: Journeys of Cultures from the James Beard House
March 15, 2012
Crispy Pork Belly Tacos
Crab and Ginger Samosas
Miniature Chorizo Buffalo Burgers
Wine pairing: Roederer Estate Brut Ros NV
Smoked Cluster Tomato Gazpacho with Red Beets and Red Pepper Sorbe Ceviche
Wine pairing: Leth Steinagrund Grner Veltliner 2010
Steamed Lentil Cakes with Tempered Curry Leaves and Coconut Chutney
Wine pairing: Hugel Gewrztraminer 2009
Roselle Gambas al Ajillo
Belize Shrimp with Hoja Santa Oil, Guajillo, and Piment d'Espelette
Wine pairing: Domdechant Werner Hochheimer Kirchenstck Sptlese Trocken Riesling 2009
Pato a las Brasas
Hudson Valley Duck Breast with Pistachio Mole and Poblano-Spiced Chayote Squash
Wine pairing: Santa Duc Les Garancires Gigondas 2007
Sweet Apple Stuffed Neufchtel Cheese Sopaipilla with Avocado - Pine Nut Gelato and Star Anise-Cinnamon Tuile
Wine pairing: Kracher Cuve Beerenauslese 2007