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Sante in the City- Chefs from Sante at the Fairmont Sonoma Cook at the Prestigious James Beard House

Fairmont Sonoma Mission Inn & Spa

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The Big Apple will soon get a taste of Wine Country tonight - Santé, the Michelin-rated, San Francisco Chronicle Top 100 dining room at the Fairmont Sonoma Mission Inn & Spa, has been invited to cook a Sonoma-centric menu at New York City’s celebrated James Beard House on March 26, 2015.

An invitation to cook at the Greenwich Village townhouse is considered one of the food world’s greatest honors. Its associated James Beard Foundation oversees the annual James Beard Awards, which are akin to the restaurant industry’s Academy Awards.

“We’re ecstatic!” boasts Executive Chef Bruno Tison, “As a Chef in the Sonoma Valley it is impossible not to be influenced by the local produce, products and culture of the area. Chef de Cuisine, Andrew Cain has expanded his cuisine well beyond the borders of his classical training and has created his own moniker culinary style. We promise to surprise and delight our James Beard House guests. The chance to return to New York* is an unbelievable creative opportunity for us.”

Chefs Tison and Cain and their culinary battalion will fly to New York City where they will prepare a one-night only menu titled “A Taste of Sonoma”. The regionally sourced five-course menu and bespoke pairings from Domaine Carneros and Kosta Browne is outlined below:

James Beard House
A Taste of Sonoma
March 26, 2015

Canapés:
California “Transmountanus” caviar, buckwheat blinis
Baked fingerling potato, “Cervelle de Canut”
Dungeness crab and corn fritters, poblano aioli
Cornet of eggplant, red onion, lemon compote

Domaine Carneros 2010 Vintage Brut

Menu:
Salad of California Delta Asparagus
Hearts of Palm, Red Quinoa, Pickled Pearl Onions, Nasturtium Leaves, Borage
Radish, “Field of Green’s Farm” Hen’s Egg Emulsion,
Meyer Lemon and Champagne Vinaigrette

Kosta Browne 2013 One Sixteen Chardonnay, Russian River Valley


‚Äč“Bellwether Farms” Gnudi
Mushroom Duxelle Cream, Black Truffles, Pea Tendrils

Kosta Browne 2012 Sonoma Coast, Pinot Noir


Wild Pacific Corvina Sea Bass
Dungeness Crab and Fines Herbes Mousseline, Braised Fennel,
Saffron Braised Cipolini Onions, Yukon Gold Potato Parisian Fondante,
Lobster Bordelaise Vinaigrette

Kosta Browne 2010 Russian River Valley, Pinot Noir


Roasted Rack of “Shannon Ridge Farm’s” Free Range Lamb
Tarbais Bean Puree, Cherry Tomato Confit, Tokyo Turnips
Natural Jus

Kosta Browne 2011 Pisoni Vineyard, Pinot Noir, Santa Lucia Highlands


Valrhona Gianduji Chocolate Gourmandise
Hazelnut Sablee, Dark Chocolate Cremeux, Feuillantine Crisp,
Milk Chocolate Mousse, Bitter Chocolate Couverture,
Valencia Orange Glace

Kosta Browne 2008 Kanzler Vineyard, Pinot Noir, Sonoma Coast

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