Dragonfly’s Grant Morgan to cook at James Beard House May 1
DALLAS (April 22, 2010) – Executive Chef Grant Morgan of Dragonfly at Hotel ZaZa has been named the host chef at the renowned James Beard House in New York on May 1. A prestigious honor, this will mark Chef Morgan’s first visit to the House. Chefs from around the country host one-night-only dining experiences for the Foundation Board Members, press, and distinguished guests. Entitling the menu “Redefining Dallas,” Chef Morgan’s May 1 dinner will offer a multi-course menu featuring the American Fusion Cuisine for which Dragonfly is best known. Accompanying Chef Morgan will be Dragonfly’s Chef de Cuisine, Adam West, and Trent Yoder, Director of Operations, Hotel ZaZa.
“I am deeply honored that the James Beard House invited me to host one of their dinners,” says Chef Morgan. “I plan to serve a menu true to the Dragonfly culinary spirit, and treat James Beard House guests to a memorable night.”
The James Beard Foundation was established in 1986 in honor of the late cooking teacher, journalist, and food consultant James Beard, who is widely considered the father of American gastronomy. The Foundation’s mission is to celebrate, preserve, and nurture America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence.
Almost every day, chefs from America’s finest restaurants and hotels cook in the kitchen of James Beard’s legendary Greenwich Village home, presenting their culinary art to Beard Foundation members, friends, and press in much the same way musicians perform in Carnegie Hall. For chefs, an evening at the James Beard House has all the excitement of an opening night.
Chef Morgan’s reception with passed hors d’oeuvres begins at 7:00 p.m. and the dinner will begin at 8:00 p.m. Hors d’oeuvres will include Country Fried Green Tomatoes with chimichurri and queso fresco; Hudson Valley Duck Confit and Black Lentil Salad with Blood Orange; Hudson Valley Foie Gras Torchon served with a pistachio crust and verjus reduction; Wild Mushroom and Truffle Terrine complete with Paula’s Goat Cheese; and Colorado Lamb Meatballs with Tzatziki Foam.
Chef Morgan’s dinner will begin with Chilled Heirloom Tomato Soup with Frantoia olive oil paired with 2006/2007 Black Bart’s Bride, Napa. Second course will be Pan Fried Veal Sweetbreads with Roasted Beet Carpaccio paired with 2005 Veraison Synchrony, Stagecoach Vineyard, followed by Pan Roasted Loup de Mer with an opal basil purée and piperrade paired with 2006 Black Bart Bounty Syrah, Napa. The Intermezzo will be a Cucumber Granita then Grilled Texas Antelope Loin served over house-made mostarda purée, Herb Spaetzle, and Guinness Mustard will be served with 2006 The Advocate, Stagecoach Vineyard. True to Dallas, Chef Morgan will also be serving Paula’s Deep Ellum Blue Cheese Soufflé with pecan brittle, dallas honey, and bee pollen paired with 2005/2006 Veraison Cabernet Sauvignon, Stagecoach Vineyard. The evening will conclude with Chef Morgan’s Warm Berry and Balsamic Compote over Black Pepper Ice Cream and paired with 2007 Black Bart Syrah Port, Napa.
Past 2010 dinners at the James Beard House have been hosted by Tom Colicchio of Craft, Anthony Lamas of Seviche, Carlo deMarco of 333 Belrose and a 2007 “Chef to Watch” by Esquire, and brothers Michael and Bryan Voltaggio of “Top Chef” fame.
For more information or to make a reservation to Chef Morgan’s May 1 dinner, please visit www.jamesbeard.org.
About the James Beard Foundation
The James Beard Foundation is a nonprofit 501(c)(3) organization dedicated to celebrating, preserving, and nurturing America’s culinary heritage and diversity. The late James Beard was a champion of American cuisine who helped educate and mentor generations of professional chefs and food enthusiasts. Today, the James Beard Foundation continues in the same spirit by providing scholarships, honoring industry professionals, offering the public the opportunity to enjoy the talents of emerging and established chefs, winemakers, cookbook authors, and purveyors, and hosting conferences, readings, and classes to engage people with the fascinating world of food. For more information about programs and membership, visit www.jamesbeard.org.
About Hotel ZaZa
Hotel ZaZa is a sensory experience that is refined yet relaxed. Its sophisticated and sensual interior design and culinary excellence is completed by a staff that pays impeccable attention to each and every guest, making them feel at home. Whether for business, a romantic weekend, or world-famous celebrities, both hotels blend intimate comfort with Stay ZaZa-style to create inspired accommodations, one-of-a-kind themed suites, and award-winning restaurants and spas.
Nestled in the fashionable Uptown neighborhood and next to downtown, Hotel ZaZa Dallas is a creative mix of warm, Mediterranean elegance and comfortable chic. This exceptional boutique hotel offers 4,500 square feet of function space, 152 rooms, 17 concept suites, the Magnificent Seven Suites, the award-winning Dragonfly Restaurant and Lounge, the enticing Urban Oasis and the relaxing ZaSpa. Reservations may be made at hotelzazadallas.com or by calling 888.880.3244.
Located in the heart of the vibrant Museum District and minutes from the world renowned Texas Medical Center, Hotel ZaZa Houston boasts 17,000 square feet of function space and is the perfect backdrop for any business meeting – not to mention home to some of Houston’s most memorable weddings and galas. Monarch Urban Bistro & Lounge, the Urban Oasis, and the tranquil ZaSpa combine to create the hotel’s breadth of impressive amenities. With more than 300 rooms, including Pool Villas, Concept Suites and The Magnificent Seven Suites, ZaZa exceeds all expectations. Reservations may be made at hotelzazahouston.com or by calling 888.880.3244.
Hotel ZaZa, a member of the Preferred Hotel Group™, was created by Charles S. Givens and Jeff Records and is owned by Givens-Records Developments. Operations management and marketing are provided by Z Resorts, LLC, led by Z Resorts President Benji Homsey.