Passionne keeps racking up accolades. First a command performance cooking for presidents; now this, from a reader...
I wanted to let you know that I was recently at the James Beard Foundation for a dinner on Tuesday night, with much to my surprise, a local restaurateur was featured. Chef Carrino from Restaurant Passionne was the hosting chef and let me tell you, this meal was the best meal I've ever had at the James Beard House. My husband and I go twice a month and this just set us beside ourselves. The food paired w/ the wines couldn't have been better matched, truly spectacular. The chef was so humble to the attendees compliments and answered our questions without missing a beat.He had a great team with him from the Exec Chef at Montauk Country Club all the way to the Chef du Cuisine at the Williamsburg Inn. Seems as though his team was chefs and mentors he's worked with in the past.
Listed below is the menu I brought home. Some of these items are staples on the restaurants menu I suppose, but every dish left me wishing it was full large portions, I've already made my next reservation.
Baked Kumamoto Oysters with Fennel, Spinach, and Pernod Pissaladière
Grilled Pineapple Wrapped with Housemade Duck Prosciutto
Yellowfin Tuna Poke
Duck Fat–Grilled Cheese Sandwiches
Domaine du Vieux Pressoir Saumur Rosé 2006
Capon and Duck Galantine with Pistachio, Lentil Salad, and Jus
Domaine Jean Touzot Macon Villages Chardonnay 2006Pan-Seared Halibut with Forbidden Rice, Shallot Fondue, and Beurre Rouge
Fritz Underground Winery Russian River Sauvignon Blanc 2006Crispy Sweetbreads with Caramelized Shallot–Dijon Beurre Blanc, Sweet Corn, and Fire-Roasted Red Pepper Relish
Domaine Thomas Saint-Véran 2006Roasted Housemade Bacon–Wrapped Monkfish Loin with Crawfish Gratin and Roasted Tomato Choron Sauce
JM Raffault Chinon Rouge 2005Strawberry Devonshire Tart with Balsamic Ice Cream
Audry Réserve Spéciale Fine Champagne
As I am sitting here, working from home, on the dial-in meeting from hell, trying to get a fried-egg and cheese sandwich in, you -- and you know who you are -- are talking to me about Capon and Duck Galantine with Pistachio, Lentil Salad, and Jus (that sounds a bit tricky? Is the capon in the duck, the duck in the capon, or shouldn't I speculate?, and
Crispy Sweetbreads with Caramelized Shallots, Dijon Beurre Blanc, Sweet Corn, and Fire-Roasted Red Pepper Relish, finished off with Strawberry Devonshire Tart with Balsamic Ice Cream and Champagne. Congrats to Passionne and Chef Carino.