On December 7, our Cameron Mitchell Restaurants culinary team, led by Senior Vice President of Food & Beverage Brian Hinshaw, hosted the Ultimate Surf and Turf dinner at the prestigious James Beard House in New York City. The dinner highlighted our Ocean Prime/Mitchell’s Ocean Club concept with an indulgent showcase of seafood and steak dishes paired with exquisite wines and cocktails selected by Director of Beverage Ryan Valentine and Beverage Manager Andrea Hoover.
The beautiful and historic James Beard House, located on West 12th Street in New York City’s charming Greenwich Village, provided the perfect backdrop for the elegant dinner. James Beard was a renowned American chef, cookbook author and teacher. He helped educate and mentor generations of professional chefs. Today, the James Beard Foundation continues his legacy by celebrating and honoring chefs making America’s food culture more delicious, diverse and sustainable for everyone. The townhouse was James Beard’s primary residence prior to his death in 1985 and has since been artfully converted for top-notch dining experiences such as this.
At 7:00pm, guests began to arrive and were greeted with Champagne and hors d’oeuvres with paired cocktails including Hamachi Crudo (Coriander-Infused Tequila Cocktail), Steak Tartare (Ginger-Infused Don Pancho Rum Cocktail), Caviar Blinis (Watershed Gin Cocktails with Lillet Rose and Lemon) and a striking shellfish display atop a glowing Ocean Prime ice sculpture.
At 7:30pm, 85 guests who traveled from near and far were seated across three levels of the four-story townhouse. Director of James Beard House Programming Izabela Wojcik introduced Cameron Mitchell, who spoke briefly about what an honor it was to host a dinner at the James Beard House, followed by Valentine, who described the wines that would be served alongside each course.
Dinner was then served, and guests were treated to the following:
First Course: Maine Lobster Bisque paired with William Fevre Chablis 2016
Second Course: Goat Cheese Ravioli with Golden Oak Mushrooms, Tomatoes, Basil, and Garlic Juspaired with Feudi di San Gregorio Greco di Tufo 2015
Third Course: Ahi Tuna Rossini with Seared Foie Gras, Carrots, Brussels Sprout Leaves, and Truffle Reduction paired with Louis Jadot Gevrey-Chambertin 2014
Fourth Course: Prime New York Strip Steak au Poivre with Green and Black Peppercorns, Nueske’s Smoked Bacon, Creamed Spinach, Roasted Forest Mushrooms, and Cognac Cream paired with Chimney Rock Elevage 2013
Fifth Course: Carrot Cake with Pineapple Compote and Double Chocolate Torte with Frangelico paired with a Manhattan cocktail
A not-so-secret after party followed at Ocean Prime New York and nearly everyone in attendance joined in on the celebrations of a job well done!
From menu development to media outreach, preparation for the five-course dinner took nearly a year and involved many instrumental individuals. In addition to Hinshaw, the culinary team included the talents of Regional Chefs Jamie Kline and Ian Rough, Ocean Prime New York Executive Chef Eugenio Reyes, as well as Executive Pastry Chef Summer Schott. Cameron Mitchell Restaurants fans who were not able to attend the sold-out dinner were able to watch the preparations on Instagram stories and in real-time through the live kitchen camera at the James Beard House and through Facebook Live. The dinner was truly a once-in-a-lifetime experience that everyone involved will cherish for years to come.