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SeaBar chef remakes Buffalo classics for Manhattan gourmets

SeaBar's Chef Mike Andrzejewski will reinvent the chicken wing and pierogis at a dinner set for Wednesday at Manhattan's James Beard House, a showcase for innovative chefs from across the United States. It's the fourth time that Andrzejewski has made the trip to demonstrate his cuisine in the Big Apple.

The menu here lays out the particulars:

Hors d’Oeuvre

Pulled Pork Tempura

Oysters with Cucumber–Chile Salsa

Lobster Buns

Seabar Signature Chicken Wings

(Gekkeikan Zipang Junmai Sparkling Sake)

Dinner

Pacific Tuatua Clams with Bacon Consommé, Potatoes, and Sherry Vinegar Cream
(Gekkeikan Zipang Junmai Sparkling Sake)

Unagi and Foie Gras Torchon with Radish Salad and Mustard–Soy Emulsion
(Domaine Carneros Brut Rosé NV)

Seared Shrimp with Shrimp and Goat Cheese Pierogi and Red Wine Sauce
(Viña Real Rioja Reserva 2001)

Seafood Loco Moco with Seafood Sausage, Fried Rice, Egg, and Gravy
(Loca Linda Torrontés 2010)

Chicken and Herb Waffles with Maple Butter
(Rémy Pannier Vouvray 2009)

Warm Chocolate Rice Pudding
(Cave Spring Indian Summer SLH Riesling 2007)

tagged

Food and Drink
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