Chef Doug Brown's Beard House Bash

Chef Doug Brown, Executive Chef of The Landmark Restaurant at the Melrose Hotel, presented a dinner accompanied by wines of South Africa at the James Beard House in New York City on January 27th, 2004.

Members of the American Institute of Wine and Food, DFW Chapter, previewed Chef Brown's menu at The Landmark at the Melrose Hotel, Saturday, January 17, 2004, 1PM.

Passed Hors d'Oeuvres
Crab and Shrimp Stuffed Trout, Crispy Potato, Pink Grapefruit Meunière
Braised Short Rib, Squash Gnocchi, Pumpkin Seeds, Cider Brown Butter
Pistachio and Caramel Crème Brulée Napoleon, Blood Orange Gelee
Chocolate Truffles


Limited space; reservations required, $35 AIWF members, $40 guests. To join AIWF, visit aiwf.org, or call the AIWF Hotline at 214.696.2493.

RPS