A Very Sexy Dinner
Last night, I had dinner at the James Beard House in Manhattan.
It was lovely.
And delicious.
And indulgent.
And special.
And fun.
I savored every minute of it.
Let’s relive it together, shall we?
The theme of the dinner was Nova Scotia – that is, all of the ingredients, wines, and most importantly, culinary masters behind the meal, were Nova Scotian. I didn’t know much about the region before the dinner (save what Ryan and I looked up via iPhone during the reception), so the whole experience wasn’t only exciting, it was eye-opening as well. I learned so much about traditional Nova Scotian fare, its star ingredients, and the sinfully delicious wines produced there.
After putting on a very fabulous black dress and heels (and checking my reflection in 87 mirrors and 721 car windows), we arrived at the James Beard House.
The dinner started in the gorgeous backyard – small lanterns adorned the greenery, and I swear there was magic in the twinkling, winking lights.
Everyone milled around, looking wonderful and laughing lightly. I was a bit worried that my deep, hearty belly laugh would make me feel out of place, so I twittered quietly with Ryan, drinking in the scene.
Just as my nerves started to bubble up, we received flutes of Nova, a 2007 sparkling wine from Benjamin Bridge vineyards. It was brilliant. One sip and my shoulders eased, my smile grew bigger. I laughed a full, strong laugh. This was going to be a very good night.
Servers waltzed around with trays of small, intricate-looking and skillfully prepared appetizers. I tried the yellowfin tuna and liked it, nibbled the smoked arctic char and wanted more, and munched on the bacalao with red beets and campari jelly (wasn’t my favorite, but definitely yummy). I was so worried I’d do something silly, like drop tuna on my dress, that I kept grabbing napkins with each round. Soon, I had a small fan of dainty white napkins in my right hand. Attempting to juggle that, my wine, sunglasses, and a clutch, I realized how foolish that actually looked, and I stashed them on a passing server’s empty tray. I giggled inwardly and reminded myself to calm down.
Smoked Arctic Char
Yellowfin Tuna (I’m also holding a glass of Nova)
Eating tuna. Or char. Or just looking cheeky.
When I came face to face with the wild boar pate, I lost my nerve. That is, I didn’t get piggy with it. (Yes, I’ve been absolutely dying to write that). I do wish I’d tried it – just a tiny bit – but my heart started to pound, and I shoved it in Ryan’s hand as I took a long swig of Nova. He tried it, though, and liked it, explaining that it had a more pleasant taste than the average pate. Next time …
Wild Boar Pate (See, at least I held it!)
We met Christine, the personable, effervescent marketing coordinator of the Winery Association of Nova Scotia. She’d recognized me from my picture and immediately made me feel comfortable. Upon learning that we’d be seated at a table with her, I smiled – I could tell I was going to enjoy her company.
We made our way up the stairs to our table – we were sharing it with some of the nicest, funniest, most charming people I’ve ever met – and I mean that. Unfortunately, I did leave without getting most of their contact information, so hello, if you’re out there & reading, let’s keep in touch – and I mean that, too.
The dining room is lovely, all green and orange and wood. It’s very warm and inviting, and filled with tables that are filled with my favorite kind of people.
A view of the dining room – I particularly liked the library
The first course was light and playful – my favorite part of the seafood spread was the mussel bisque. It was so light and frothy, and just the gosh-darn cutest shade of orange. 
Mussel Bisque, with Mussel
I also loved the lobster, salmon, and exploding .. thing. (Fellow diners; what was that? I can’t quite figure it out).
And by “exploding,” I really do mean “exploding.”
The next course was my favorite – heirloom tomato soup, served three ways (hot, warm, and cold). The hot soup was like a grown-up (and much better) version of Campbell’s tomato soup, and the warm version was served in a hollowed tomato bowl that I attacked and ate after I drained the soup from it. So much for proper decorum … The cold soup was equally delicious, and had, as Ryan pointed out, a consistency very similar to a traditional gazpacho.
From L-R: Warm, Hot, Cold
Before our third course, we chatted with Christine about the wines we were enjoying. We learned a great deal about the vineyards, as well as the winemakers who are working diligently to make a name for Nova Scotian wines. (If I have anything to say about it, that name should be “Next Hot Thing in the Wine Industry”).
Ryan and me with one of my favorite wines of the evening
The next dish was insanely good. Light, flaky halibut was paired with chanterelles and butter beans that tasted earthy and fresh. I had apparently been talking a lot during that course (hard to believe, I know ..), and as the servers began to clear, I realized I was only halfway done with my fish. I snuck a few more bites before my plate was whisked away, and though I immediately missed the white, sweet flesh, I knew that I was in for a treat with the next course ..
Chanterelles, Butter Beans and Seared Halibut
After a sour cherry and apple cider sorbet, we moved onto the final course ..
Sorbet
The star of the next course was lamb. And let me tell you, as a recovering vegetarian, I was a little nervous about the whole ordeal. Images of springtime lambs adorned with bows and bells, prancing in open fields and sniffing flowers kept popping up in my mind, and I wondered if I would be able to stomach it. As soon as the scent of shepherd’s pie made its way to me, though, I forgot all of that nonsense and ate hungrily. A rich and creamy gouda-potato puree covered the braised lamb shank, keeping it warm, moist, and flavorful. The mint peas were everything I’d hoped they’d be – pleasant, fun, and, well, very minty. My dining companions, who’d been forced to hear about my trials and tribulations at PETA (again, sorry ..), asked me how I was doing. “My god, it’s so good,” I mumbled as I swallowed a big mouthful.
Shepherd’s Pie, Lamb Loin, Mint Peas
I need to talk about the wine we sipped with dessert. It was so perfect. And by “perfect,” I really do mean “perfect.” I looked it up on our menu, and it’s listed as “
As dessert approached, I felt my heart drop a bit – is it really almost over? – I thought, scrunching my nose and pouting to myself a bit.
The servers whisked away our empty wine glasses and poured (Really Good; yes, capital letters) coffee, then delivered our final plates.
My favorite dessert selection was the black pepper shortbread, which wasn’t as harsh or odd as it sounds, though the apple wine pop (yes), was a close second. The blueberry ice cream was an adorable little cube that gave me a bit of trouble. The little bugger kept sliding around my plate as I attempted to cut into it. I’m sure it would’ve been easier had I not just consumed 6 glasses of wine.
Dessert Tasting
Apple Wine Pop with Slaw
After dinner, we got to experience one of the best parts about dining at the James Beard House – the Question and Answer session with the chefs who worked so hard to make such a memorable meal.
Michael Howell, owner and chef at Tempest Restaurant
Janice Ruddock, the hilarious, sassy executive director of Taste of Nova Scotia – whom I adored.
The most fabulous Christine White, marketing coordinator of the Winery Association of Nova Scotia
.. And so. I owe a few people a few words of thanks.
To Adam Roberts, for allowing me this incredible opportunity
To Christine and Janice, for making this possible – for all of us
To all of the chefs who executed such a beautiful and delicious meal
To Ryan, for accompanying me and taking such breathtaking photographs
and to Nova Scotia in general – for being a land of satisfying and stimulating food, exciting wines, and wonderful people.
Note: All pictures in this post were taken by my friend and favorite stand-in dining partner, Ryan Brenizer.
dude
sweetness.
ur photos?
hotness!
dude do u live in nyc? i was totally there for a few days last week and will be back later this month! we should hang!