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 This Month's Calendar
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For reservations, call The James Beard House at (212) 675-4984 or (800) 36-BEARD. |
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| International Series |
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Robert Clark
Saturday,
January 15,
7:00 pm
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"C is, quite simply, fabulous," raved Sidewalk critic Eric Lucas. "Chef Robert Clark takes seafood to a new level," asserted Ken Swarner of the Tacoma City Paper. For the foodie with a sense of adventure, C is, not to put too fine a point on it, paradise. In this stunning former warehouse space (the reception desk is a huge granite boulder), Clark is turning out the kind of food most fish lovers only dream about. Consider rock-fish steamed in chrysanthemum tea, scal-lops wrapped in octopus-bacon ("a joy," according to Jeremy Ferguson of the Globe and Mail), Nova Scotia lobster tail sashimi in a Cognac "bath." Eric Lucas of Approach magazine had special praise for Clark's Hot & Sour Manila Crab & Dungeness Soup: "it throws open gustatory windows like an M. C. Escher canvas leads your eyes down unexpected halls," he wrote. Jurgen Gothe of the Globe loved C, too. "You may not get much closer to culinary heaven this year," he wrote. And this in January!
The culinary power behind all this praise is a graduate of Toronto's respected George Brown College culinary program. He worked the stoves at a slew of top Toronto eateries, including the legendary Three Small Rooms at the Windsor Arms Hotel. He has cooked under some of the country's best-Michael Bonaccini, Mark Thuet, John Higgins, and Jamie Kennedy. After an 18-month culinary sabbatical in Southeast Asia and Australia, Clark headed for Vancouver, where he joined the opening crew of the critically acclaimed Star Anise. He also opened an outpost of the restaurant in San Antonio. Then, in 1997, C owner Harry Kambolis lured him back to the "wet coast" to serve as opening chef de cuisine at C. Later that year, he was named executive chef. Come C for yourself.
MENU
Australian Paper Bark-Smoked Pompano with Preserved Mandarin, Stem Ginger, Sake, and Miso
Marinated Hamachi with Daikon and Freshly Shaved Wasabi Root
C's Creative Sushi with Soya-Infused Rice
Seared Black and Blue Angus Beef-Wrapped Lobster with Artichoke Oil, 50-Year-Old Balsamic Vinegar, and Kalamata Olive Tapenade
C's Signature Russian Osetra Caviar in a Gold Pouch with Red Onion, Sour Cream, and Chive, Served with Quail Egg, Buckwheat Blini, and Citrus-Infused Vodka Granité
Blue Mountain Gold Label Brut 1993
Lapsang Souchong Tea-Cured Salmon with Jellyfish Ribbon, Wakame Salad, Ponzu Jelly, Tobiko, and Bonito Flakes
Annatto-Corned Monkfish with Brown Mustard Seed and Caraway Broth, Served with Savoy Cabbage, Rye Berries, and Dijon Meringue
Hugel Jubilee Riesling 1997
Seared British Columbia Sablefish with Warm Israeli Couscous, Le Puy Lentils, Tofino Gooseneck Barnacles, Watercress Verjus, and Oatmeal Oil
Blue Mountain Reserve Pinot Gris 1996
Grilled Octopus and Bacon-Wrapped Scallops with Hazelnut Brioche French Toast, Seared Quebec Foie Gras, Shaved Oregon Truffles, Cognac, and Dark Chicken Stock Reduction
Hugel "Hommage à Jean Hugel" Pinot Gris 1997
Chinese Five Spice-Roasted Duck Breast with Shredded Duck Confit, Fraser Valley Yukon Gold Potato Stack, Kumquat and Chokecherry Cumberland Sauce, and Abalone Frites
Blue Mountain Reserve Pinot Noir 1996
Precious Chocolates Dessert
Hugel Selection de Grains Nobles Gewürztraminer 1989