SALTY SOW PREPARES TO COOK AT THE JAMES BEARD HOUSE

FOR THE SECOND YEAR IN A ROW

Reservations for Preview Dinners at Salty Sow Beginning March 24

Chef Harold Marmulstein of Salty Sow is being welcomed back to cook at the James Beard House in New York City on Thursday, May 7 for the second year in a row. After a successful event in 2014, Chef Marmulstein looks forward to presenting an all new gastropub-focused menu indicative of his style with thoughtful wine pairings. Beginning March 24, the neighborhood favorite will offer James Beard House menu previews in Austin for guests ensuring their devoted customers get a taste of what’s to come in New York City. The five-course menu previews are priced at $75 per person and will take place at 6:30 p.m. on March 24, April 7 and April 22. To make reservations, please call Salty Sow at (512) 391-2337.

“There is no higher honor for a chef than to cook in a kitchen where so many greats have cooked before at a location as sacred as the James Beard House,” said Marmulstein. “I’m eager to showcase the talent of my team and prepare a dinner that Salty Sow guests can enjoy on a nightly basis.”

Guests can look forward to locally-focused and seasonally-fresh dishes reflecting Marmulstein’s culinary expertise of over 25 years. Selections of the James Beard menu will be available for preview beginning on March 24 ensuring loyal customers get a sneak preview of Chef Marmulstein’s thoughtful menu.

Appetizers

Fried Bone Marrow with Spring Pea Chimichurri

Beef Steak Tartare

Fried Green Tomatoes with Guacamole

Roasted Oysters with Salty Sow Bacon Butter

Truffled Chicken Salad Deviled Eggs

 1st Course

Scotch Egg with Charred Ramps and Creole Remoulade
— Jester King ‘Farmhouse Ale’, Austin, Texas —

2nd Course

 Zucchini Parmesan Soup with Burratta and Basil Pistou
— Fall Creek Sauvignon Blanc, Texas —

3rd Course

 Hawaiian Ahi Tuna “Skewer” with Wasabi Butter
— Signorello Chardonnay Hope’s Cuvee, Napa Valley —

4th Course

Bone-in Filet Mignon “Rossini” featuring Hudson Valley Foie Gras, Morel Mushrooms and a Bone Marrow Red Wine Sauce
— Cain Five 2010, Napa Valley —

5th Course

Pearl Tapioca Pudding Brulee with Candied Boiled Peanuts
— Far Niente ‘Dolce’, 2008 Napa Valley —

About The Author

Hayden Walker
Executive Editor | Co-Publisher
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Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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