Yangming prepares 2nd James Beard Banquet

January 21, 2010

This year’s feast for America’s #1 culinary organization is an exotic French-Asian fusion. Yangming Owner/Chef Michael Wei and chefs Mu-Yang Shen and Vince Viola are joined by star chefs Patrick Feury, James Huang and Lindsay Criscuolo from our sister restaurants Nectar, CinCin and Mandarin Garden. Winemaster David Koball of Bonterra Vineyards has chosen fine organic wines to accompany each course, and will share his imcomparable knowledge of wines.

Banquet menu included:

Hors d’Oeuvres
• Confit Hamachi with Pink Soy Paper Spicy Hamachi Maki
• Pan-fried Pheasant and Mushroom Dumplings
• Firecracker Crabmeat and Cream Cheese Wontons
• Grilled Spicy Tamarind Shrimp
• Roasted Venison Tenderloin with shaved Brussel Sprout Salad and Noble Cheddar
Korbel Natural Sparkling Wine 2005

The Five-Course Dinner
• Pan-Seared Dayboat Scallop and Maine Lobster Risotto with Julienned Snow Peas,
Bull’s Blood Microgreens, and Winter Mushroom Ragoût
Bonterra Vineyards Viognier 2007
• Dill and Pine Nut-Crusted Roast Japanese Black Cod with Kimchi–Striped Bass Cake,
Chinese Broccoli Tips, and a Saffron, Pine Nut, and Chardonnay Sauce
Bonterra Vineyards Chardonnay 2007
• Tea-Smoked Squab with Duck Foie Gras–Citrus Sausage, Roasted Kabocha Salad,
Spiced Cashews, and Kumquats
Bonterra Vineyards Merlot 2006
• Pan-Seared Filet Mignon with Panko-Crusted Yukon Gold Potato Cake,
Baby Zucchini, Sunburst Squash and wild Japanese Mushrooms in a Cabernet,
Thyme and Peppercorn Reduction
Bonterra Vineyards The McNab 2005
• Valrhona White Chocolate Torte with Yuzu Curd and Green Tea Mousse
Bonterra Vineyards Muscat 2007

Click Here to see some of the dishes we prepared at last year’s banquet.