Lucky, lucky me. I got to attend the incredible dinner earlier this month at the James Beard House in New York City (167 W 12th Street) where Prasad Chirnomula — of Thali, Thali Too and Oaxaca fame — prepared a show-stopping meal combining the cuisines of India and Mexico — “Mole to Masala”
As they poured Roederer Estate Brut Rosé NV, waiters passed Crispy Pork Belly 
Tacos (my personal favorite served on a bed of raw corn kernels), Crab and Ginger Samosas, Miniature Chorizo–Buffalo Burgers and Seven-Spice Mushrooms while all the guests mingled. (The Chorizo–Buffalo Burgers were attractively served on a bed of uncooked red lentils. Note to self: remember this for serving!)
We climbed up the steps to the second level where dinner was served and found our table. If you’ve never been to a James Beard Foundation dinner, you’re seated at a table with folks you don’t know — who are always interesting. Our table included an orthopedic surgeon turned non-invasive (aka, no more cutting!), a financial meeting planner who had a sideline as a personal trainer, a photographer, an Indian TV personality and her cousin in the beauty business. Conversation was nonstop.
For our first course, waiter poured a chilled smoked gazpacho over a red pepper sorbet-albacore ceviche with quince and beets. That was served with Leth Steinagrund Grüner Veltliner 2010.
All the wines were selected by Sommelier Raju Somerpet, who stopped by each and every table with each course to explain his incredible selections.
Next were the crunchy Steamed Lentil Cakes with Tempered Curry Leaves and a Coconut Chutney served with a Hugel Gewürztraminer 2009. This was followed by incredible head-on shrimp with Hoja Santa Oil, Guajillo, and Piment d’Espelette served with Domdechant Werner Hochheimer Kirchenstück Spätlese Trocken 
Riesling 2009.
Next, the tender Hudson Valley Duck Breast with Pistachio Mole and a spicy Poblano-Spiced Chayote Squash served with Santa Duc Les Garancières Gigondas 2007. Our final main dish (yes, we were still eating!!) was a Gold Leaf–Topped Goat Biryani with Slow-Cooked Saffron–Raisin Rice and Chilled Gooseberry–Okra Raita in a bamboo box, served with La Braccesca Bramasole Syrah 2006.
Sweet Apple–Stuffed Neufchâtel Cheese Sopaipilla with Avocado–Pine Nut Gelato and Star Anise–Cinnamon Tuile served with a Kracher Cuvée Beerenauslese 2007.
Thank goodness that after this incredible meal I only had to walk a few blocks to where I was staying instead of driving home to Connecticut.
– bonnie
Follow @BonnieBOTB
Was a fabulous meal!