Try Fish’s James Beard Dinner Without Leaving Philly

Chef Mike Stollenwerk will replicate the meal he's cooking at the prestigious NYC culinary foundation

Philly chefs are getting lots national nods this summer, and the latest is Fish chef and owner Mike Stollenwerk. Stollenwerk has been invited to present a custom menu at New York City’s renowned James Beard House on Wednesday, August 25. Stollenwerk, lauded for his innovative take on seafood at Graduate Hospital’s Fish will serve an eclectic menu of fish and crustaceans at James Beard. Fish sommelier Mark Monaco will pair the menu with a global array of wines and champagnes. Tickets for the dinner are $130 for members, $170 for nonmembers; call 212-267-2308 to reserve.  Can’t make it to NYC? Stollenwerk will reproduce his James Beard menu in Philly at Fish on Tuesday, August 31. Click through for the full menu.
Chef Mike Stollenwerk • James Beard Dinner • 8/25/10

Hors d’ oeuvres
– Peeky toe crab fritters
– Tuna ceviche, sherry vinegar, red beet, egg yolk
– Classic vichyssoise, wild blue point oyster
– White corn waffle, chile, lobster
Champagne J. Dumangin Fils, Block 31, Premier Cru Rose, France, NV

Octopus Carpaccio, naval orange, dried black olive, arugula
Fuzelo, Vinho Verde, Portugal, 2008
Maine scallop, duck mortadella, pickled mustard seed, cress
Ca’Vegar, Bianco di Custoza, Lake Garda, Italy, 2008
Skate wing, truffled spaetzle, melted leeks, parmesan broth
Monzio Compagnoni, Terre di Franciacorta, Lombardy, Italy, 2005
“Vitello Tonnato”, celriac, fava bean, chanterelle mushroom, lobster vinaigrette
York Creek Vineyards, MXB, Spring Mountain, Napa, 2006

Frozen lemon bar, marcona almond nougat, richter farms raspberries, ginger tea
Janos Puklus, Tokaji Aszu, 5 Puttonyos, Hungary, 2002

Fish, 1708 Lombard Street, 215-545-9600