Prasad Chirnomula and Sommelier Raju Somerpet is returning to the Beard House on Friday, November 4. The restaurateur of New Haven’s Thali, Thali too and Oaxaca Kitchen restaurants designed an elegant and innovative menu that seamlessly weaves together the cuisines of India and Mexico — “Mole to Masala” — that follows. Dinner is at The Beard House, 167 West 12th Street, NYC.
The price for James Beard Foundation Members $130; general public $170. For a special Thali VIP Club discount, use code word “Fennel” and call 212.627.2308 to reserve.
Crispy Pork Belly Tacos
Crab and Ginger Samosas
Miniature Chorizo–Buffalo Burgers
Roederer Estate Brut Rosé NV
Smoked Cluster Tomato Gazpacho with Quince, Red Beets, and Red Pepper Sorbet–Albacore Ceviche
Leth Steinagrund Grüner Veltliner 2010
Steamed Lentil Cakes with Tempered Curry Leaves and Coconut Chutney
Hugel Gewürztraminer 2009
Belize Shrimp with Hoja Santa Oil, Guajillo, and Piment d’Espelette
Domdechant Werner Hochheimer Kirchenstück Spätlese Trocken Riesling 2009
Hudson Valley Duck Breast with Pistachio Mole and Poblano-Spiced Chayote Squash
Santa Duc Les Garancières Gigondas 2007
Gold Leaf–Topped Goat Biryani with Slow-Cooked Saffron–Raisin Rice and Chilled Gooseberry–Okra Raita
La Braccesca Bramasole Syrah 2006
Sweet Apple–Stuffed Neufchâtel Cheese Sopaipilla with Avocado–Pine Nut Gelato and Star Anise–Cinnamon Tuile
Kracher Cuvée Beerenauslese 2007
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