Although James Beard passed away in 1985, his name remains synonymous with pure culinary excellence. On January 22, Chef Michael Corvino of the American Restaurant has the distinct honor of hosting his first dinner at the legendary James Beard House in New York City’s Greenwich Village.
Chef Corvino’s exploration of ingredients’ textures, flavors, shapes and colors produces deliciously artistic platings and has infused the American with new energy and high praise.
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“I am incredibly humbled to have the opportunity to cook at the James Beard House in New York. This honor is one that most chefs dream of during their career,” says Corvino. “To serve guests and friends within the walls that James Beard did the same … is beyond thrilling for me, and our whole team.”
Chef Michael Corvino at The James Beard House
The New Classic Menu, January 22, 2015
Black Garlic Financiers with Devonshire Cream
Chicken Liver Mousse with Pickled Mustard Seeds on Hollow Crackers
Macaroons with Ricotta and Lemon
Beet Goes On, Tanqueray Gin with Lemon, Campari, St. Germain, and Beet Shrub
Honey Badger, J. Rieger’s Monogram Whiskey with Cranberry Bitters and Smoked Honey
Caviar with Squash, Buckwheat, Shallots, and Pumpkin Pie Spice
Argyle Vintage Brut 2010
Lobster with Quinoa, Citrus, Turnips, and Long Pepper
Bethel Heights Vineyard Grüner Veltliner 2012
Périgord Black Truffles with Farm Egg, Farro Verde, and Sunchokes
Woodward Canyon Chardonnay 2013
Pacific Black Cod with Matsutake Mushrooms, Dashi, Devil’s Club, and Root Vegetables
Ayres Perspective Pinot Noir 2012
prepared by pastry chef Nick Wesemann, a 2014 James Beard Award semi-finalist
Jasmine with Coconut, Toasted Rice, and Mochi
Elk Cove Vineyards Ultima White Wine 2012
The American is located off Grand Blvd, between Pershing and 27 St. 816-545-8001, theamericankc.com