James Beard, Wild Boar, and … My Hair

You may or may not be aware that I entered a contest on Adam Roberts’ blog. I did. The competition was fierce (all of the entries were creative, cute, and clever), but I won. I won! I’m sorry, I need to say it one more time: I won!

I want to thank everyone who voted for me; it truly meant the world to have your support. If you’re interested in making the recipe yourself, it can be found one post below this one. If you want to know more about my hair, as per the comment section on Adam’s blog, well, more on that later.

Like any good contest, this one had a fabulous prize: dinner at the James Beard House, in New York City, this Thursday. The theme of the dinner is Nova Scotian ingredients, wines, and of course, chefs preparing it. I’m so thrilled; my excitement is bubbling over. Indeed, I’m so giddy, I almost didn’t need coffee this morning. Yeah, almost. I may or may not have been up late last night, drumming my fingers against the computer screen in anticipation.

Let me share with you the menu I’ll be indulging in:

Hors d’Oeuvre

Nori-Wrapped Yellowfin Tuna and Avocado Tempura Medallions

Smoked Arctic Char Canapés with Cucumber, Mustard, and Chive Crème Fraîche

Wild Boar Country Pâté with Onion Confit and Brioche Crostini

Bacalao with Red Beets and Campari Jelly

Oulton’s Farm Smoked Duck with Sweet Pickled Rhubarb and Cracked Mustard Seed Wafer

Benjamin Bridge Vineyards Nova 2007

Dinner

Assiette de Fruits de Mer Roulade of Lunenburg Lobster, Nova Scotia Goat Cheese, and House-Smoked Salmon; Bras d’Or Oysters Rockefeller Cromesquis; Corkum’s Island Bay Scallop Tartare; and Indian Point Mussel Bisque
L’Acadie Vineyards L’Acadie Star Reserve 2007

Taproot Farm Heirloom Tomato Soup Trio > Hot, Warm, and Cold Gaspereau Vineyards Riesling 2007

Seared Atlantic Halibut with Walton Butter Beans, Chanterelles, and Summer Savory
Domaine de Grand Pré Vintners Reserve Ortega 2006

Noggins Corner Farm Sour Cherry and Apple Cider Sorbet

Lamb Duo > Shepherd’s Pie with Braised Lamb Shank, Aged Gouda–Potato Purée, Minted Peas, and Olive Oil; and Lamb Loin Confit with Mushroom Ragoût, Madeira, and Pickled Shallots
Benjamin Bridge Marechal Foch Reserve 2005

Dessert Tasting

Avondale Plum Cake with Wild Elderberry-Apple Slaw and Apple Wine Pop

Burnt Honey Panna Cotta with Strawberry Preserves and Black Pepper Shortbread

Blueberry Ice Cream with Maple Praline

Domaine de Grand Pré Pomme D’Or 2007



… Can I just say “Wow.”

You’ll notice that there’s a considerable amount of, well, meat on the menu. Wild boar, in particular, stands out to me. Please allow me to clear up any speculation; I will be eating everything, from the tuna right down to the blueberry ice cream. Why?

Because I know it’ll be good.

Because being a part of the culinary world means trying new things.

Because I am so lucky to be given this opportunity.

I get to bring a guest with me, and for that, I’ve chosen my fabulous friend, Ryan. Expect lots of great pictures and wonderful stories upon my return.

Now all I need to do is find the perfect outfit. Though, come to think of it, that may be the hardest part. (Cooking = easy. Picking a pair of shoes = painstakingly difficult).

Oh – and about my hair. Did I spend hundreds of dollars on a colorist? Were hours wasted with a curling iron and styling creme?

I’ll never tell.

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