Southern Fare at the James Beard House

By | January 20, 2016
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Kenny's Underground Kitchen

What's the best craft cocktail to serve with alligator? Diners at the James Beard House in New York are about to find out.

Chef Kenny Gilbert, from Gilbert's Underground Kitchen in Fernandina Beach, will be impressing New York diners on Tuesday, January 26, with his sophisticated take on Southern staples as he takes a stint cooking at the James Beard House in New York City.

The mission of the James Beard Foundation is to celebrate, nurture and preserve America’s culinary heritage and future. Toward this end, chefs are invited to “perform” at the Beard House by presenting lunches, brunches, workshops, and dinners to Foundation members and the public. Chef Gilbert's starting menu will prominently feature dishes with alligator, an ingredient not commonly found in the north and sure to be a conversation-starter. Reception guests will enjoy Pulled Barbecued Alligator Rib Sliders with South Carolina Mustard Barbecue Sauce and Dill Pickles, Alligator Souse with Hot-and-Sour Eggplant on Benne Seed Crackers, and Country Bread Crostini with Deviled Egg Spread, Alligator Tasso, and Dill.

While gator features prominently at the start of the meal, the rest of the dinner will highlight Chef Gilbert's commitment to his southern roots with ingredients such as mullet, oysters, mustard greens, pimento cheese and sweet potatoes.

For diners in the New York area who won't be making it to Amelia Island anytime soon, this meal at the James Beard House is sure to be the next best thing.

Article from Edible Northeast Florida at
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