Some of NYC’s best chefs are hosting multi-course dinners with wine pairings at the James Beard House throughout 2009. Last week it was SUHSISAMBA’s turn with its chefs from NYC, Miami and Vegas showing up for the occasion. Later this month, Ryan Skeen of Irving Mill will be hosting a “Pig and Pinot Feast” at James Beard ($125 for members, $165 for public, ticket info here). According to the JBF website, Skeen has composed a pig-centric menu of signature dishes to be paired with a bold selection of Pinot Noirs from around the world. Sounds like a pretty good sequel to Cochon 555 for all you pork-ophiles. 

SUSHISAMBA informed us yesterday that its SUSHISAMBA park location (245 Park Avenue South) will be offering an exclusive prix-fixe menu created by their chefs and inspired by their recent dinner at the James Beard House. The five course menu (see after the jump) will be $80 per person and $110 per person with wine and sake pairings.

In addition, SUSHISAMBA will be offering a special promotion for the month of March. SUSHISAMBA fans can email their favorite SUSHISAMBA dish and why (in 150 words or less) and be eligible for a chance to win a $500 SUSHISAMBA gift card + two tickets to their 10 Year Anniversary party in NYC this November. Entries must be submitted to sushisamba10year@gmail.com before midnight on March 31, 2009.

James Beard Dinner

Omakase

First Course

Japanese Aji Tiradito

dried miso, bread crisp & sudashi tomato sorbet

Second Course

Carabinero Donburi

olive oil poached langoustines, dashi, cauliflower foam, puffed rice & yuzu salt

Third Course

Japanese Kobe vs. American Wagyu

seared A5 kobe beef and braised wagyu short rib

chanterelle, porcini, matsutake, red miso jus & wasabi froth

Fourth Course

Temari Sushi
toro, bluefin tuna, king salmon, kanpachi, hirame, anago

Fifth Course

Nashi Pear Seviche

organic arugula, crema fresca spheres & yuzu custard

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