Hayes & Fisk

James Beard Foundation Dinner: The Jefferson Hotel

We had the pleasure of photography the Third Annual Friends of Beard Benefit Dinner on Saturday, January 18, 2014 at Lemaire at The Jefferson Hotel.

Chef Walter Bundy and the staff of Lemaire presented the best of Richmond cuisine with guest chefs Dale Reitzer of Acacia, Joe Sparatta of Heritage, Lee Gregory of The Roosevelt and Jason Alley of Pasture and Comfort to benefit the James Beard Foundation.

A cocktail reception was followed by a six-course dinner representing the signature dishes of each chef and the culinary influences of the Richmond Region. We have included the menu at the end of this post. We hope you enjoy the pictures!

Behind the scenes…

The people that made it happen…

The Food and Drink…

Cocktail Hour…

Dinner..

The Menu

Hors d’oeuvres
Virginia Hayman Sweet Potato Shooters with celery branch, tomato confit, chicken fried
Shooting Point oysters and black winter truffles
Peruvian Clam Ceviche with crispy shallots
Fried Pig Head Terrine with tonnato sauce
Torchon of Foie Gras with yellow beet mostarda, smoked Maldon salt, brioche and Manakintowne Farms micro beet tops
BLT with house cured bacon, chiffonade romaine, toasted Billy Bread, Leaping Waters beef tartare and herbed Duke’s mayonnaise

First Course
Collard Green Gnocchi Sardi with pastrami duck confit,
cipollini onions and braised red cabbage

Second Course
Golden Seared Bay Scallops with butternut squash, cranberry relish,
pickled mustard seed, crispy kale and chicken liver sauce

Surryano Ham Wrapped Sustainable Sturgeon with cauliflower purée, Edward’s smoked sausage butter sauce and pomegranate and port reductions

Fourth Course
Spicy Southern Fried Quail with pickles, red Carolina Gold rice and collard slaw

Fifth Course
Juniper Scented Ranch Venison Loin with Brussels sprouts, chestnuts, wild forest mushrooms, hickory smoked Surry County bacon, celeriac pave and huckleberry jus

Sixth Course
Double Decker Moon Pie with graham cracker cookies, rooftop honey marshmallow, Virginia sorghum, Hub’s peanuts, dark chocolate mousse and RC Cola