Executive Chef Alan Kwan Of Tellers Chophouse Cooks At The James Beard House

Tellers Chophouse Executive Chef Alan Kwan will cook a four-course luncheon at The James Beard House on Friday, September 7 beginning at noon. Reservations may be made by calling The James Beard House at (212) 675-4984. The cost is $75 for members and $90 for the general public. Each course, plus hors d'oeuvres, is paired with wines selected from Tellers' extensive and highly regarded wine list:

HORS D'OEUVRES
Crabcakes, Peach and Vidalia onion chutney
Mini Brioche Dry Aged New York Steak Sandwiches
Rabbit Rillette, Pistachios
Yellowtail "ceviche"

Guava Mimosas
Merlot, Vega Sindoa, Navarra, Spain, 2003
Semillon-Sauvignon Blanc, Chateau Belingard, Bergerac Sec, France, 2004
Watermelon Rum Martinis

LUNCHEON
"Italian" Wonton Soup
Heirloom Tomato Broth, Burrata filled wontons, basil
Arneis, Bruno Giacosa, Piedmont, Italy, 2003
***
Salad of Long Island Duck
Figs, grapes, organic greens, plum vinaigrette
Talisman, Wildcat Mountain Vineyard, Carneros, Napa, 2003
***
Indian Summer American Wagyu Short Rib
Gnocchi, cranberry beans, olives
Cabernet Sauvignon Reserve, Rubissow-Sargent, Napa, California, 2000
***
Trinity of Fruit
Roasted Peach Pie, Honey Poached Pear, Melon Sorbet
Calcaia, Muffa Nobile, Dolce, Barberani, Orvieto, Italy, 2003

Chef Alan Kwan's foray to Long Island and Tellers Chophouse is by way of the western United States and some of the nation's finest dining destinations. He has held senior roles at San Francisco's Restaurant Gary Danko and Dana Point's St. Regis Monarch Beach. This was via Las Vegas where with stints at Simon Kitchen and Bar, Hard Rock Casino and Picasso Restaurant with Julian Serrano at The Bellagio; and in Beverly Hills at Nobu Matsuhisa. The Culinary Institute of America graduate, who apprenticed in New York's Lespinasse Restaurant at the St. Regis Hotel with Gray Kunz, also has a degree in biological sciences from the University of California. Kwan's cooking style reflects his appreciation for many styles of cuisine. His Chinese/Japanese heritage, French culinary training and California-living - having grown up amidst the growing local bounty of Orange County - translate into three main tenets: use seasonal ingredients whenever possible; create punchy combinations that promote flavor with each bite; and go for lightness to ensure that fullness does not equate to heaviness. At Tellers, the mutual objectives of the chophouse and chef contribute to maintaining a world-class standard. Kwan uses the finest and freshest ingredients, cooked to exacting standards with state-of-the-art tools and presented with first-class service. He delivers on the expectation from Tellers to serve the finest meats that Long Islanders adore but with accompaniments and seafood dishes that are equally imaginative and delicious. Accompanying Kwan's menu are selections from Tellers' extensive and highly regarded wine list. The Tellers Wine Vault contains over 10,000 bottles and around 1,000 labels. For restaurant information call Tellers Chophouse at (631) 277-7070, for reservations at The Beard House call (212) 675-4984 or for press inquiries contact WordHampton Public Relations at (631) 329-0050.