This time last year, chef Jean-Robert de Cavel wrangled six of our finest local chefs for the best road trip ever to New York City’s James Beard Foundation as part of Cincy in NYC, a weeklong excursion where a variety of local performing arts and cultural groups — the Cincinnati Ballet, May Festival Chorus and more — left the Queen City for the Big Apple for a seven-day showcase.
The Beard dinner truly was a gastronomical feast, but if you didn’t get the chance to partake then, no worries, because guess what?!? Every single one of the Cincy in NYC food phenoms will be recreating their Beard dinner dishes this weekend. Each chef will be making one course at their respective restaurants, so you can create your own progressive dinner.
Chef Jean Philippe Solnom of French Crust Café is creating a composition of chocolate and strawberries (prices vary) at lunch (and for carryout) on Friday and Saturday — strawberry shortcakes, pistachio, raspberry and chocolate macarons, and dark chocolate ganache truffles.
Chef Stephen Williams of Bouquet Restaurant and Wine Bar in MainStrasse is offering halibut encrusted with pistachio relish, rhubarb, fennel, edamame, pickled shiitakes and soy ginger reduction ($32) through Saturday for dinner.
Chef David Cook of Daveed’s at 934 in Mount Adams will be preparing his hickory-smoked duck breast with crisp goose goetta and wild juniper ($22) as part of the tapas menu on Friday.
Chef Julie Francis of Nectar in Mount Lookout will have roast leg of lamb with fūl, local morel mushrooms and asparagus, preserved lemon and harissa ($26) through Saturday.
Boca will offer chef David Falk’s robiola cappelletti with house-cured guanciale ($12) during dinner on Saturday night.
Chef Jose Salazar of Salazar will feature his fluke crudo, green strawberries, spring vegetables, verjus and yuzu gelee ($14) during dinner on Friday and Saturday.
And chef de Cavel will be serving his Maine Lobster with “Big Fish Farm” local caviar, beet barigoule, avocado, arugula, seaweed and lemon crème fraîche ($21) through Saturday at Jean-Robert’s Table.
This article appears in May 6-12, 2015.