Pampano, James Beard Style.

I would consider myself a foodie. 

When one's hobbies include at least two of the three - eating out, trying new restaurants and cooking - you qualify for foodie status in my book.

Joining the James Beard Foundation as a Greens member was one of the best decisions I have made this year. I first wrote about my experience at the James Beard House when my friends Jess and Anthony invited me along to a dinner. Since, I have joined and attended a couple different events. 

This past week they had a Greens only dinner at the contemporary Mexican restaurant Pampano. I invited a few friends along who I know love a good meal and are fellow foodies. 

Cocktail hour featured a choice of fresh Herradura Tequila Margaritas and Stella Artois, Leffe Blond or Hoegaarden beer. Guacamole, chips and a spicy smoked trout dip were placed throughout the room for our enjoyment.

Chef Lucero Martinez whipped up a 5 course meal that tantalized all taste buds. First up was two part; a Ceviche de Mero - Halibut with Mango, Mint, Red Onions and Cilantro, and then Sopa de Calabacitas - Light Tomato Broth with Zucchini and Epazote Crema.

So was so simple and fresh. The Sopa was a bit difficult to eat, but I managed to figure it out.

Each course was paired with an Epica wine. First was the San Pedro Epica Sauvignon Blanc 2012.

The next course was the Mejillones al Tequila - Tequila-Flamed Mussels with Tomatoes, Serrano Chiles and Cilantro. This was paired with the San Pedro Epica Chardonnay 2012.

Next came the red wine, San Pedro Epica Red Blend 2011.

Third course, Pescado Tikin Xic - Banana Leaf-Wrapped Grilled Grouper with Achiote Sauce and Habanero-Orange Pico de Gallo. The flavors were lovely but unfortunately my grouper was a bit overcooked.

Onto my favorite. Pato al Mole - Pan-Seared Duck with Mole Poblao and Farro-Radish Salade. They paired this dish with the San Pedro Epica Malbec 2013. This course was melt in your mouth delicious.

We can not forget dessert. Flan de Piloncillo - Mexican Brown Sugar Custard with Guava Sauce. I do not usually love flan but the guava sauce was a surprisingly good compliment. I ate it all.

Needless to say it was another very successful dinner with the James Beard Foundation. At each dinner I have had the opportunity to meet people from all walks of life. It's incredible how we become bonded by our love of food and fine palette for great wine.

Cheers and Bon Appetit!

The James Beard Foundation

People, I think I have found my happy place. 

My sweet friends Jess and Anthony invited me to attend a dinner at the James Beard House about a month back and I responded without hesitation. 5 courses with wine pairing by a top chef in the city for under $100...I was sold. 

In preparation for the experience, I did some researched on the event. The James Beard Foundation seeks to celebrate, nurture and honor America's culinary heritage through programs that both educate and inspire people.  James Beard was a cookbook author and food enthusiast who played a huge role in American culinary scene during his life time and mentored numerous chefs. His foundation is most popular for their annual awards which honor chefs, restaurants, cookbooks and other food related entities. 

His home in Greenwich Village has been turned into a "performance space" for guests chef. They host monthly events from wine tasting to lectures to 5 course meals like I experienced. 

The dinner was titled the 10th Anniversary Spanish Spectacular.  Chef Anthony Sasso of Casa Mono and Bar Jamon crafted a mouthwatering menu that was meant to celebrate the restaurants' most beloved dished throughout the years. 

We started the evening with Casa Mono Cava and a number of passed Hors d'Oeuvre.

First round came Fried Sweetbreads with Baby Fennel al Mono, Marcona Almonds, and Fennel blossoms. 

The coolest part was getting to walk into the kitchen as they cooked, prepared and plated the food. This is the Spicy Gazpacho with Tomato Raisins, Pickled Cucumbers, Piquillo Peppers, and Lobster Oil.

Next were Huevos Cremosos with Spanish Anchovies and Pan con Tomate.

Here we have Fideos with Razor Clams, Garlic Aioli, and Sea Beans.

This was my favorite. Grassfed Lamb with Ibizan Chocolate Sauce, Shiitakes, and Pickled Mushrooms.

Everyone was ushered to their tables, glasses were filled and the meal began.

Not before a little cheers.

Course #1: Tuna "Dali" - Raw Yellowfin Tuna and Spanish Olive Oil Poached Tuna with Beet-Watermelon Gastrique, Blackened Sandia, Rhubarb, Bull's Blood Beets, and Basil Seeds.

It was paired with a Antxiola 2013, Getariako Txakolina.

Course #2: Bacalao - Soft-Poached Lomo, Salted Cod Croqueta, Cod Cheek Pil-Pil and Toasted Cod Cracklings with Samfaina, Salsa Verde, Pickled Red Jalapenos.

Wine pairing was a La Crusset La Bella Fernanda Rioja 2011 (aka a white Rioja! They do exist!)

Course #3: Hot and Cold Foie Gras - Moscatel-Cured Torchon and Pan-Seared Medallion with Cinco Cebollas and Sweet Sherry-Membrillo Sauce.

Switching to Red, the wine was a Luis Alegre Reserva 2009, Rioja.

Course #4: Hudson Valley Pork - Belly Confit, Housemade Chorizo, Spiced Morcilla, Fried Trotter, and Crispy Ear with Smoked Tomato Vinaigrette, Stinging Nettle Pesto, and Ramps.

This course and the wine pairing were both my favorite. A Convento San Francisco 2006,  Ribera Del Duero.

Course #5: Olive Oil-Vanilla Bean Cake with Olive Oil Ice Cream, Oranges, and Rhubarb. They paired it with a dessert wine which was actually really lovely. It was a Jorge Ordonez 1 Seleccion Especial 2011, Malaga.

This was the most amazing experience. We laughed all night and I think the people upstairs shushed us a few times but it was worth it. The James Beard Foundation is trying to promote their JBF Greens Memebership. It is for those of us who are 21-39 years old, so they better get used to the laughter and noise at these dinner events. I just joined and I can not wait to blog more about the culinary experiences! If you join, let me know! I'd love to attend an event alongside you! 

bon appetit!