"I'm very excited," he says. "The Fort cooked at the James Beard House in the late 1990s, but I've never done a dinner there."
Groditski will pack up his knives and head to the Big Apple on June 22 with his pastry chef, Matthew Crow, in tow; he's also bringing along a couple of additional chefs to help prepare the five-course meal. The James Beard House staff will serve the crowd, estimated at between fifty and eighty people.
What's Groditski cooking? A Colorado-themed menu that will showcase some favorites from the Fort. Here's the lineup:
Passed hors d'oeuvres: Braised buffalo tongue on crostini horseradish and vanilla aioli Port-braised beef cheek tartlets Miniature rattle snake cakes with chili aioli Peanut butter and mango chutney filled pickled jalapenos
First: Chilled pickled oysters with crème fraiche and caviar
Second: Seared breast of quail with quinoa cucumber and tomato salad
Third: Roast buffalo bone marrow with red clay salt, bell peppers and toast
Fourth: Buffalo filet mignon with chayote squash, Fort potatoes, and New Mexico Dixon red chile
Dessert: Hazelnut mocha bread pudding with coffee-infused caramel sauce
Those courses will be paired with Silver Oak wines. If you're going to be in New York for the event, tickets cost $170 for the general public. If not, the Fort may offer the James Beard menu on a special night at the home restaurant, Groditski says; he and Kinney are still working out the details.
