Fairmont Sonoma Mission Inn Chefs at NYC's Celebrated James Beard House

The Big Apple got a taste of Wine Country last week - Executive Chef Bruno Tison, Chef de Cuisine Andrew Cain and Pastry Chef David Blom prepared and served a Sonoma-centric menu at New York City’s celebrated James Beard House on March 26, 2015 to a sold-out group of foodies, wine enthusiasts and media VIP's. Complete menu posted below:

James Beard House
A Taste of Sonoma
March 26, 2015

California “Transmountanus” caviar, buckwheat blinis
Baked fingerling potato, “Cervelle de Canut”
Dungeness crab and corn fritters, poblano aioli
Cornet of eggplant, red onion, lemon compote

Domaine Carneros 2010 Vintage Brut

Salad of California Delta Asparagus
Hearts of Palm, Red Quinoa, Pickled Pearl Onions, Nasturtium Leaves, Borage
Radish, “Field of Green’s Farm” Hen’s Egg Emulsion,
Meyer Lemon and Champagne Vinaigrette

Kosta Browne 2013 One Sixteen Chardonnay, Russian River Valley

“Bellwether Farms” Gnudi
Mushroom Duxelle Cream, Black Truffles, Pea Tendrils

Kosta Browne 2012 Sonoma Coast, Pinot Noir

Wild Pacific Corvina Sea Bass
Dungeness Crab and Fines Herbes Mousseline, Braised Fennel,
Saffron Braised Cipolini Onions, Yukon Gold Potato Parisian Fondante,
Lobster Bordelaise Vinaigrette

Kosta Browne 2010 Russian River Valley, Pinot Noir

Roasted Rack of “Shannon Ridge Farm’s” Free Range Lamb
Tarbais Bean Puree, Cherry Tomato Confit, Tokyo Turnips
Natural Jus

Kosta Browne 2011 Pisoni Vineyard, Pinot Noir, Santa Lucia Highlands

Valrhona Gianduji Chocolate Gourmandise
Hazelnut Sablee, Dark Chocolate Cremeux, Feuillantine Crisp,
Milk Chocolate Mousse, Bitter Chocolate Couverture,
Valencia Orange Glace

Kosta Browne 2008 Kanzler Vineyard, Pinot Noir, Sonoma Coast