Taste of SA Dinner held in NYC
13 April, 2017
A Taste of South Australia dinner was recently held at the iconic James Beard House in New York City by Blanco Food and Events and Botanic Garden Restaurant Chef Paul Baker.
More than 50 food and wine lovers with an interest in Australian culinary culture recently came together at the iconic James Beard House in New York City, for the James Beard Foundation's Taste of South Australia Dinner.
Paul Baker, Head Chef of Adelaide's Botanic Gardens Restaurant, cooked up a storm in a menu that featured Thomas Foods Adelaide Hills lamb, Paroo Kangaroo, Woodside buffalo curd, Steven Ter Horst chocolates and Maius chocolates, Olsson's Sea Salt, Outback Pride herbs and spices as well as a selection of unique produce from the Adelaide Botanic Gardens.
Beverages were also sourced from across South Australia's regions including a vermouth spritz made from herbs from the Adelaide Botanic Gardens, Brash Higgins tawny and Mitolo Cabernet from McLaren Vale, wines from The Lane and Ochota Barrels in the Adelaide Hills and Grosset Riesling from Clare Valley; providing a clear demonstration why Adelaide, South Australia is a Great Wine Capital of the World.
Paul Baker's strong advocacy for South Australia and level of influence and credibility at international events like this results in getting across South Australia's premium and innovative position in the world of culinary tourism, as well as the message that South Australia is a Great Wine Capital of the World.
The James Beard Foundation's mission is to celebrate, nurture, and honour America's diverse culinary heritage through programs that educate and inspire. A cookbook author and teacher, James Beard was a champion of American cuisine who helped educate and mentor generations of professional chefs and food enthusiasts. Today, James Beard House in Greenwich Village is a “performance space” for visiting chefs and a robust online community, which hosts conferences, tastings, lectures, workshops, and food-related art.