JBF LTD's 27 days of programming at Chelsea Market wraps up this Saturday, May 14th, and those who were lucky enough to snag tickets to the last three evenings of special dinners at the James Beard Foundation's pop-up will be treated to French and Catalan-inspired four-course prix-fixe meals prepared by David Kinch and John Paul Carmona of Manresa in Los Gatos, CA.
Yesterday we were fortunate to be invited to one of the first seatings, where we dined on an amazingly tender abalone salad, succulent crisp-skinned suckling porcelet with creamy goat whey polenta, and a fresh, garden green gazpacho. One of the greatest revelations of the night? Pickled green strawberries. Yes, green strawberries—the ones you usually throw out after having picked your way through a carton of red, juicy, ripe ones. Your lips may pucker at the thought of pickled, sour, unripe berries, but the little green nuggets were surprisingly sweet at first, finishing with a tangy bite.
Not to be outshone, delicate vegetable beignets filled with mizuna and rolled in vinegar powder also sparked sounds of awe up and down the communal tables, as did the light, airy popovers with hibiscus-berry butter served to end the meal.
For a peek at these dishes and everything else we ate, click through the slideshow.
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