Saturday evening, February 25, 2006 at The Loews Miami Beach Hotel
Decoding Ferran Adria: The Tribute Dinner
Anthony Bourdain, Master of Ceremonies
Reception hosted by Norman Van Aken and Emeril Lagasse
Champagne Gosset Reserve en Magnum
Hors d'Oeuvres by Norman and Emeril
Dinner:
Organized Caesar Salad with Sea Urchin...José's Way by José Andres
Served with Terras Gaudia, Abadia de San Campo Albarino 2004
Usuzukuri with Dried Shiro Miso Seasonal White Fish Sashimi with Dried White Miso, Yuzu Juice and Spanish Extra Virgin Olive Oil by Nobu Matsuhisa
Served with Terras Gaudia, Abadia de San Campo Albarino 2004
'Peanut Butter and Jelly' Terrine of Moulard Duck Foie Gras, Roasted Virginia Peanut Tuile, Concord Grape Preserve, Celery Branch and Cut Celery Leaves by Thomas Keller
Served with Torres Gran Vina Sol 2004
Grilled Florida Red Snapper Salad of Crabmeat and Green Papaya, Kaffir Lemongrass Bouillin by Gray Kunz
Served with Torres Gran Vina Sol 2004
Crunchy Rabbit Kunzuri over a Soybean Purée by Jean-Georges Vongerichten
Served with Cuné Imperial Reserva Rioja 1998
Confit of Beef Tenderloin Armonia de Mascarpone & Gorgonzola Truffle Opera by Marc Ehrler
Served with Marqués de Riscal Baron de Chirel Reserva 'Super Rioja' 2001
'Black and Red' [as described by the Miami Herald: "a Napoleon-like layered dessert of raspberry jelly, dark chocolate, pistachios and fleur de sel"] by Pierre Hermé
blognote: After the dessert and before the Cigar Lounge and Sherry Bar, plates of the famous Pierre Hermé Macaroons [raspberry creme filled sandwiches] appeared on each table. Anthony, in his introductory notes, declared that these macaroons will evetually be in the Smithsonian and I agree!
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