Tag: Keith Bambrick

Keith Bambrick, chef at McEwen’s on Monroe, will be cooking a Memphis-style dinner at the James Beard House in New York on August 20th.

Memphians can get in on the action at this Sunday’s preview dinner at 6:30 p.m. The dinner is $125. For reservations, call 527-7085.

Hors d’oeuvres

Buttermilk Fried Louisiana Gulf Oysters
spicy mustard plum sauce
Champagne mignonette

BBQ Duck Enchilada
confit of duck leg, pepper jack cream sauce

Seared Diver Sea Scallop
piccata style, baby arugula, crispy pancetta strips

Creole Braised Berkshire Pulled Pork Shank
stone ground Delta Grind cheddar grits, tobacco onions
R. Stuart Rose D’Or Brut NV, Sparkling wine

Warm Hazelnut Crusted Bonnie Blue Farm Goat Cheese Salad
arugula, poached pears
apple champagne vinaigrette
Noble Vines 242 Monterey Sauvignon Blanc, 2013

Sweet Potato Crusted Lake’s Farm Catfish
creole honey mustard, roasted sweet corn mac n cheese
spicy braised collard greens
R. Stuart 2012 WADE (SVD) Pinot Gris

Pan Seared Mississippi Striped Bass
marinated heirloom Ripley tomato relish, Port wine syrup,
braised Tennessee lady pea succotash
R. Stuart 2011 Vignette Pinot Noir

Roasted Waygu NY Strip
smoked Sparkling River cacha de cabra chimichurri,
Allen Benton bacon / caramelized leek potato croquette
Black Stallion Napa Valley Cabernet Sauvignon, 2011

McEwen’s Famous Banana Cream Pie
R. Stuart NV Port