The James Beard Foundation
search
welcome
 
 
 
AT THE BEARD
HOUSE EVENTS


All In-House Events
take place at
The Beard House
167 West 12th Street
New York, NY 10011

For reservations call
212-627-2308

Reservation Policy


ARCHIVES

2008 Events

2007 Events

2006 Events

2005 Events

2004 Events

2003 Events

2002 Events

2001 Events

2000 Events

1999 Events

1998 Events
 
Special Event
Shea Gallante
Shea Gallante

A Three-Star Dinner

Shea Gallante
Cru | NYC

Monday, September 19, 7:00 pm
Members $100, guests $125

In New York City restaurant lore there is no more formidable opponent than the jinxed location. Opening a successful restaurant in a spot where all others have failed is one of the most challenging obstacles a new restaurant can surmount. But despite signing the lease at 24 Fifth Avenue—the landmark building in Greenwich Village with a history of many promising yet short-lived ventures—Cru has gone from being one of the country’s most highly acclaimed newcomers to being a bona fide success.

Executive chef Shea Gallante has proven to be the guiding force that broke the spell. He was recently named to Food & Wine’s list of Best New Chefs of 2005 for what the magazine’s Kate Krader called his “unstoppable spirit of experimentation” and “wonderful avant-garde dishes.” The New York Times’ Frank Bruni awarded the restaurant three stars, noting that Gallante “walks a pitch perfect line between precious and creative.” Anthony Giglio of the New York Sun agreed, praising the chef for “pushing the limits of conventional cuisine with equal parts sense of humor and sense of adventure.”

Raised in an Italian American family in Poughkeepsie, New York, Gallante’s introduction to the cooking world came at the age of 14, when he took a job at a local pizza parlor. By the time he was 19, he had opened his own pizzeria. After earning a degree from the CIA, Gallante moved to New York City, where he cooked for two years at Coco Pazzo Teatro and then for another two as sous-chef at Felidia. His next position, chef de cuisine at Bouley, inspired him to explore new territory and cultivate his own cooking style. In 2004 his golden opportunity arrived when noted oenophile Roy Welland recruited Gallante as executive chef for his new project, Cru.

Drawing from his wide range of experiences, Gallante created a modern European menu that Bruni described as “tilting heavily toward Italy, nodding slightly toward Spain,” and that is specifically designed to complement Cru’s 65,000-bottle wine cellar. Foodies and oenophiles alike have been seduced by the thoughtful harmony between plate and glass orchestrated by Gallante and general manager and wine director Robert Bohr. Travel + Leisure selected Cru as one of its Best New American Restaurants and Condé Nast Traveler placed it on its Hot List of Best Places to Be. Save the burning sage, it would appear the curse has been lifted.

Carrots with Fromage Blanc

Fried Squid with Bresaola

Chickpeas with Truffle Ricotta

Monte Cristos

DeMeric Champagne Cuvée Sous Bois NV


Ruby Beet Eggs with Avocados and Pistachios

Tasting of Crudo > Suzuki, Langoustine, and Shima-Aji

Fukucho Junmai Ginjo Sake

Whipped Burrata Cheese with Sturgeon Caviar and Black Olive Crisps

Tselepos Moschofilero 2004

Sous Vide Atlantic Striped Bass with Razor Clams, Warm Bean Salad, and Horseradish Vinaigrette

Pietra del Focolare Vermentino Augusto 2003

Smoked Breast of Poularde with Artichokes, Guanciale, and Preserved Maitake Mushrooms

Domaine de l’Arlot Clos des Forets Nuits St. George 1998

Grain-Fed Veal Sous Vide with Warm Anchovy Mayonnaise, Porcini Orzo, Spiced Prune, and Charred Cabbage

Barolo Mascarello Barolo 1995

Valrhona Chocolate Cake with Smoked Cherry Center, Coffee Crème Caramel, and Lemon-Pistachio Ice Cream

D’Oliveiras Madeira Bual 1968

Petits Fours

   Next Event
home  :::   about us | membership | ethics and governance | privacy policy | contact us
 
 
StarChefs.com
If you like food. A lot!
  recipes    chefs    restaurant jobs   culinary schools  wine   community   features   events   news   chefs congress   ask the experts   rising stars