07 Jan Bringing Sedona to New York
“An Encore Performance”
I am pleased, honored and humbled to accept another invitation to return to the prestigious James Beard Foundation House on Jan. 18 for my second cooking appearance at the famed culinary institution in New York City, an honor reserved for the world’s top chefs.
Recognized for pioneering the fine dining scene in the small Northern Arizona resort town of Sedona, Chef Dahl first cooked at the Beard House in 2014. Her upcoming dinner will feature a Latin-Italian fusion menu to celebrate her newest Sedona restaurant Mariposa Latin Inspired Grill, while paying homage to her classic Italian fine-dining restaurants, Dahl & Di Luca Ristorante Italiano and Cucina Rustica.
A historic performance space that hosts an exclusive rotation of visiting chefs from around the globe, invitations to the James Beard House are extended only to those chefs that meet extensive criteria including national and regional recognition and excellence in particular culinary disciplines.
“Chef Dahl is one of the more memorable chefs we’ve had the pleasure of hosting at the Beard House,” said Izabela Wojcik, director of house programming at The James Beard Foundation. “We look forward to having her back for another amazing culinary experience.”
“Cooking at the James Beard House was a true highlight in my career, and an incredible opportunity to promote Sedona and all of Arizona,” said Chef Dahl. “I feel so blessed to be invited back and look forward to preparing a dinner that showcases my passion for Italian and South American cuisine.”
Chef Lisa Dahl’s “Latin-Italian Fusion” Dinner at The James Beard House will include:
Presented with a selection of handcrafted Italian and South American cocktails, Negroni, pisco sour and sangria.
Handmade empanadas of portobello, poblano, gorgonzola, chevre and pineapple criolla
Lentil and walnut croquette with cilantro mint pesto
Aquacate frito with smoky pimentón aioli
Slow-roasted Beeler’s pulled pork arepa, frijoles negros, pickled onions and queso fresco
Endive with sashimi-grade yellowfin tuna, pink grapefruit, avocado-ginger espuma, mango, and pico de gallo.
Baby Spanish octopus, garbanzo purée, fennel slaw, and Peruvian peppers
Paired with 2013 Terranoble Reserva Pinot Noir, Casablanca Valley, Chile.
A minestra of organic cannellini beans, vegetable mirepoix, pecorino and crostini.
2015 Pra Soave Classico, Veneto, Italy
White polenta cake on mushroom-gorgonzola, crème sauce, oven-roasted mushrooms, and microgreens
2013 Fontodi Chianti Classico, Tuscany, Italy
A mixed grill costolette of Australian lamb, Beeler’s chorizo, roasted yellow pepper aji coulis, Allen Brothers filet medallion, signature chimichurri, quinoa currant timbale and peperonata
2013 El Enemigo, Malbec, Mendoza, Argentina
A duet of rum-laced mascarpone tiramisu with amarena cherry and pistachio
Tres leches of coconut milk, espresso and dulce de leche with toasted coconut, candied citrus and Valrhona chocolate shards.
2010 Braida Brachetto d’Acqui, Piedmonte, Italy
Limited to just 75 dinner guests, the evening will begin with a canape reception in the garden and transition to the second-floor dining room where Chef Dahl will guide diners through a five-course tasting menu. The evening will conclude with a question-and-answer session with Chef Dahl.
Chef Dahl’s “Latin-Italian Fusion” dinner will take place on Wednesday, Jan. 18, at 7 PM at the James Beard House in New York City. Tickets are $135 for James Beard Foundation Members and $175 for non-members and will be available for purchase beginning Dec. 1.