Three top executive chefs and two senior culinary executive members from Crescent Hotels & Resorts have been selected to host a dinner at the James Beard House located in New York City’s Greenwich Village. The Spring Jam Session, which will occur on May 5, is a multicourse dinner and wine pairings event where chefs who are preparing the dinner share their favorite play list to cook to with attending dinner guests. The Spring Jam Session will benefit the James Beard Foundation, which strives to celebrate, nurture, and preserve America’s culinary heritage and protect the future through programs that educate and inspire.
With more than 75 cumulative years of experience among the five chefs, the culinary team will be led by Crescent Hotels & Resorts’ Chef Greg Griffie, SVP of food and beverage and Chef Richard Garcia, vice president of culinary. They will be supported by chefs from properties managed by Crescent Hotels & Resorts and are Executive Chef John Du Toit from the Embassy Suites in Scottsdale, Ariz.; Executive Chef Jay Hunter from the Horseshoe Bay Resort in Horseshoe Bay, Texas; and Executive Chef Richard Falbo from Westin Reston in Reston, Va. The chefs were selected based on their national and regional reputation and use of seasonal and/or local ingredients.
“Cooking at the James Beard House is a culinary professional’s dream,” Griffie said. “The team and I look forward to giving our dining guests a taste of what they can expect when they dine at any of the restaurants inside properties managed by Crescent Hotels & Resorts.”
The event will consist of multiple passed hors d’oeuvres with welcoming cocktails including: Popcorn-Style Spot Prawns with Cilantro and Lime; Plymouth Rock Oysters with Riesling Mignonette, Cured Mustard Seeds and Herbs; Lamb Sainte – Menehould with Creamed Horseradish; and Penelope Pea Fritters with Dill. Followed by a five-course tasting menu including bread service, dessert, and wine pairings. The courses include: Duxbury Razor Clams with Spring Onions and Almonds; Open-Faced Milk-Fed Veal Rib Ravioli with Morels, Peas, Fava Beans, and Watercress; Smoked Quail with Cornbread, Cherries, Red Dandelion, Green Strawberries, and Hominy; Pan- Seared Broken Arrow Ranch Red Stag with Mesquite Tree Bean Jam, Waco Stone-Ground Grits, Pickled Devils’ Claw, and Quail Egg; topped off with a decadent Prickly Pear-Passion Fruit Crémeux with Agave, Almond, Coconut Dacquoise, and Lime Streusel.