A big shout out to Matt’s in the Market, which will be cooking up a storm at the venerable James Beard House in New York City this evening.

We were lucky enough to preview the dinner this summer, where the whole fish drew rave reviews and the Gummy Fish Soup was even more fun than it sounds.

Break a leg Chet and Dan!

Here’s the final menu.

Hors d’Oeuvre

Salmon Roe, Crème Fraîche, and Chives on Brioche Toasts

Boqueróne-Stuffed Gordal Olives

House-Cured Lox with Pickled Lemon Cucumbers and Cream Cheese Espuma

Argyle Extended Tirage Brut 1998

Syncline Rosé 2008

Dinner

Shirasu Two Ways: Ceviche and Fried
À Maurice Chardonnay 2006

Octopus with Watercress Salsa Verde, Papas Bravas, and Pimentón
Lopez de Heredia Viña Tondonia Reserva Bianca 1989

Aji with Saffron Calasparra Rice, Grilled Lemon, and Pickled Fennel Salad
À Maurice Viognier 2007

Pacific Snapper and Manila Clams with Shell Stock, House-Grown Purple Tomatillos and Heirloom Tomatoes, Housemade Chorizo, and Herbs
Syncline Pinot Noir 2007

Chilled Washington Strawberry Soup with Gummy Fish and Sour Cream Ice Cream
Syncline Late Harvest Viognier 2007