Prime's Richard Farnabe Cooks Modern American Dinner At The James

Executive Chef Richard Farnabe of Prime - an American Kitchen and Bar will cook a five-course Modern American dinner at The James Beard House on Thursday, November 15. Reservations may be made by calling The James Beard House at (212) 675- 4984. The cost is $125 for members and $155 for the general public. Each course, plus hors d'oeuvres, is paired with wine and as follows:

Amuse Bouche -
Foie gras mango lollipop, black risotto venere with spicy beet reduction, quail eggs in bread cage, crispy frog legs with coriander chutney and green apple-ginger sorbet
Paired with Prosecco di Valdobiadane, Mionetto, Italy, n/v

1- White truffle-Parmesan soup with white truffle popcorn
Paired with Viognier/Roussanne, Tablas Creek Cote de Tablas Blanc, Paso Robles, 2005

2- Foie gras with porcini mushrooms, pineapple caviar, and Guinness stout syrup
Paired with Tokaji, 5 Puttonoyos, Disznoko, 1999

3- Rice Krispie roasted halibut prepared with beef marrow, Beluga caviar, hearts of romaine and
licorice-green tea reduction
Paired with Pinot Noir, Bernard Machado, la Cantera Vineyard, Chehalem Mountain, 2000

4- Roasted squab pot-au-feux with black truffle-coriander broth
Paired with Garnacha, las Rocas San Alejandro, Calatayud, 2004

5- Scottish sticky toffee and vanilla ice cream
Paired with a signature bourbon cocktail

Farnabe applies his world-class experience to Prime's new American menu gained from working alongside legends. He honed his classic French cooking skills working with Jacques Maximin for ten years in France, his homeland. When he moved to New York, Farnabe learned how to apply French techniques to American-style food with Daniel Boulud at Restaurant Daniel. Working with Jean-Georges Vongerichten, in his Trump Tower restaurant Jean-Georges and then Mercer Kitchen, Farnabe learned to master the use of exotic spices. Before joining Prime, Farnabe managed three parallel stints as private chef for Tommy Hilfiger, Executive Chef at Montrachet and late-night chef for hotspot Lotus New York. Now Farnabe balances an extensive menu at Prime employing French techniques to turn out classic American dishes with interesting spins.