CHARCUT at James Beard House in New York


Set to showcase Canada’s best at James Beard House, a clever collective of five popular Canadian chefs and restaurateurs announce the menu, pairings and opportunity to partake in a Canadian culinary milestone in Manhattan. 

Calgary, Alberta’s John Jackson and Connie DeSousa of CHARCUT Roast House; St. John’s, Newfoundland’s Jeremy Charles of Raymonds and Todd Perrin of The Chef’s Inn and Mallard Cottage; and Toronto, Ontario’s Rob Rossi of Bestellen will work the kitchen and the room as culinary ambassadors for Canada in New York.

Celebrated, successful and sure to shine, the chefs from across the country collaborate in the important James Beard House kitchen for one night only. They are counting on Canadian producers and suppliers as much as possible to ensure the integrity and quality of ingredients helps reflect the high standards and inherent potential of Canadian food and drink. Happy debate over lively email exchanges led to an impressive menu that the newly kindred chefs are proud to prepare and present as their first together.

The Top Chef Canada Menu
Hors d'Oeuvre
Bison Heart Kielbasa with Indian Celery and Fennel Kraut
Dried Caplin–Potato Croquettes
Lobster Velouté
Whelk Ceviche
Parsnip Spuma with Cured Steelhead Trout Roe and Cod Bottarga
House-Cured Charcuterie
Paired with HILLEBRAND TRIUS BRUT NV
Dinner
Rabbit and Spragg Farms Porchetta with Crispy Artichokes and Salsa Verde
Paired with CHARLES BAKER STRATUS RIESLING 2010
Seared Cod with Turnip Cake, Wilted Bitter Greens, Crispy Potato, and Cabbage, Carrot, and Cilantro Slaw
Paired with LE VIEUX PIN VIOGNIER–ROUSSANNE 2010
Newfoundland Lobster and Roasted Sweetbreads with Salsify Trio, Borage, Newfoundland Seashore Greens, and Roasted Lobster Reduction
Paired with RAVINES CHARDONNAY 2009
Handmade Strozzapreti Pasta with Suckling Pig Ragù and Pecorino Sardo
Paired with NORMAN HARDIE COUNTY PINOT NOIR 2009
Roasted Lamb with Seasonal Vegetables
Paired with PAINTED ROCK CABERNET SAUVIGNON 2009
Dessert
Thyme–Chamomile Custard with Blueberry Sorbet, Sablé Crumble, and Honeyed Yogurt
Paired with STRATUS ICEWINE 2008

The evening affair is as interactive and educational as delicious. Guests are invited to walk through the James Beard House kitchen, meet the chefs and watch them at work. A canapé reception follows throughout the ground floor and in the garden. The second-floor dining room is where they later enjoy a five- to six-course tasting menu with wine pairings before the evening concludes with dialogue with the chefs over dessert.

A proud moment for Canada’s chefs coming together from coast-to-coast is sweetened by its venue. The James Beard House is frequented by the most discerning diners. They are attracted by the lively events calendar packed nightly with creative culinary talent from around North America and beyond.

“We are honoured to be part of this James Beard House event, working alongside peers who inspire us and who we admire,” says Connie DeSousa. “New York is the world’s most sophisticated lab for culinary experimentation and breakthrough. The James Beard House is where magic happens.”

The James Beard Foundation staged events, including dinners like this one, to educate, inspire, entertain, and foster an appreciation of American cuisine. The venue -– the historic James Beard House at 167 West 12th Street – stands proudly in Manhattan’s Greenwich Village neighborhood and draws guest chefs from around the world.

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