JimPoris

Veggie U Fundraising Dinner

Monday, April 9th, 2007
Presented by
Jim Poris, Michael Ruhlman, Bradford Thompson

Passed Canapes

Potato Risotto with Clams

Turnips with Duck Confit

Cold Pea Soup with Crème Fraïche and Mint

Chicken, Basil and Tomato Chipolatas

Hamachi with Citrus, Fennel

and Spoonbill Caviar

Crispy Glidden Point Oyster, Celery Cream and Micro Celery

Chartogne-Taillet, Rose, Champgane
(Reims, Champagne, France)

Menu

Guinea Hen and Foie Gras Paté
Pickled Sunchokes, Mäche

and Black Truffle Toast

1999 Domaine Zind Humbrecht,

Pinot Gris, Clos Windsbuhl (Alsace, France)

Black Truffle Risotto
Baby Radishes, Radish Greens

2000 Hirsch Kammem, Zobinger Gaisberg, Riesling, (Kamptal, Austria)

Shad Roe
Ramps, Sorrel Sauce, Spring Condiment

2002 Domaine des Baumard, Savennieres, Clos du Papillon (Loire Valley, France)

Loup de Mer Provencal
Baby Fennel, Young Garlic, Braised Tomatoes

1993 Louis Jadot, Beaune-Boucherottes
(Burgundy, France)

Crisp-Skinned Pork Belly Confit
New Potatoes, Spicy Micro-Greens

1999 Domaine Armand Rousseau, Gevrey-Chambertin, Clos St. Jacques

(Burgundy, France)

Cheeses from Union Square

Farmers Market

2001 Wittmann, Westhofener Morstein, Riesling, Auslase (Rheinhessen, Germany)

Beet Parfait and Almond Biscuit
Citrus-Yogurt Mousse, Toasted Almond Nougatine

1927 Alvear, Pedro Ximenez Solera
(Montilla Moriles, Spain)

A special thanks to

Dr. Frank Komorowski,

world renowned wine collector

and

John Miles President of Steelite

for their donations

Jim Poris

Editor

New York City, New York

Jim Poris may have spent 20 years as a sportswriter/editor--including 13 at the New York Daily News-but he couldn’t escape from a consuming interest in food that started in the pre-Julia Child days of his childhood. That’s when he’d cook real meals for his younger siblings as his father worked late and his mother went to graduate school; when he’d make Sunday morning from-scratch pancake breakfasts with his best friend while they traded baseball cards; when he’d concoct elaborate multi-course meals with his high school girlfriend just for the fun and romance of it all. In college, he was the lone busboy-and American-in what then was one of the top French restaurants in New York City and worked on goat cheese farm in France, milking 100 goats twice a day by hand. After leaving the Daily News, Poris bored into the food world--graduating from the French Culinary Institute, working as one of the opening cooks at highly regarded Picholine in New York City, doing private catering, and then writing for the New York Times and the nascent Food Network before landing 12 years ago at Food Arts, where he continues to have the time of his life.