Chef Todd Gray (equinox Restaurant) & Hickory Ice Cream

This past Feb 8th at a the James Beard House, Chef Todd Gray( Equinox Restaurant) Washington DC, created a Shagbark Hickory syrup Ice cream For
THE
Culinary Heritage of the Eastern woodlands
THE MENU

Salish-Style Mussels with Leeks and LemonSmoked Red Trout with Avocado and Trout Roe Chile Rellenos with Plantains and Sweet Potato Crispy Frogs' Legs with Hazelnut Crhme FrancheBuckskin Crackers with Foie Gras and Pears
Gruet Demi-Sec Cocktails

Aleutian-Style Scallop Chowder with Warm Fry Bread, Local Parsnips, Fingerling Potatoes, and Smoked Bacon
Steele Bien Nacido Vineyard Pinot Blanc 2002
Glazed West Coast Sturgeon Fillet with Chippewa Rice Fritters, Sunchoke Purie, and Red Wine Sauce
Steele Chardonnay Cuvie 2003
House-Smoked Muscovy Duck Breast with Butter-Braised Cabbage, Chanterelles, and Persimmon-Duck Jus
Steele Sangiacomo Vineyard Pinot Noir 2003
Pine-Roasted Tenderloin of Bison from the Tribal Co-Op with Black Pepper-Cornmeal Waffles, Baby Spinach, and Port-Huckleberry JusSteele Pacini Vineyard Zinfandel 2002
Warm Pumpkin Cake with Shagbark Hickory Syrup Ice Cream, Caramelized Plantains, Pumpkin Brittle, and Navajo Tea Caramel
Steele Sangiacomo Vineyard Late Harvest Chardonnay 1997
Chocolate Crinkle Cookies and Fresh Berry Leather.
If you would like to try the syrup, go to www.hickoryworks.com