October 5, 7:00 P.M. Dinner: Nelson Mandela 30th Anniversary State Dinner
October 05, 2024 07:00 PM
A Historical Tribute Dinner Created by Legendary Chef Preston Clark and James Beard Award Winner® Adrian Miller
25 11th Ave, New York, NY 10011, USA
Join us for an extraordinary evening as we celebrate the 30th Anniversary of the Nelson Mandela White House State Dinner. Cooked by chef Patrick Clark, the first Black person to win a James Beard Award, the original White House dinner honoring President Nelson Mandela took place on October 4, 1994. As an homage to his late father, Patrick Clark’s son, chef Preston Clark, will masterfully recreate the iconic menu, infusing each dish with his unique interpretations. Delight in exquisite wine pairings and be captivated by the historical insights of presidential food expert Adrian Miller, who will weave the rich tapestry of this monumental event throughout the evening.
Dining Table $185 | Internal Chefs Counter $200 | External Chefs Counter $160
MENU
Hors d'Oeuvre
Deviled Eggs and Caviar
Contains alliums
Skuna Bay Salmon Tartare with Cucumbers, Crème Fraîche, and Dill
Contains alliums and dairy
Yellowfin Tuna Sashimi with Ponzu, Spicy Mayonnaise, and Wonton Crisp
Contains gluten, sesame, and soy
Santa Barbara Uni –Steak Tartare Crostini with Black Truffles and Chives
Contains gluten and shellfish
Dinner
Chicory–Watercress Salad with Butter Lettuce, Shaved Radishes, New York Blue Cheese, and Champagne–Walnut Vinaigrette
Contains dairy and nuts
Grilled Tiger Prawns with Late-Summer Vegetables, Jasmine Rice, Lemongrass, and Red Curry
Contains alliums and shellfish
Slow-Baked Alaskan Halibut with Rainbow Couscous, Toasted Sesame Seeds, and Carrot–Ginger Broth
Contains dairy, gluten, and sesame
Roasted Rack of American Lamb with Ratatouille Polenta, Niçoise Olives, and Parmesan Jus
Contains dairy
Dessert
Dessert Trio > Lychee Sorbet with Fresh Raspberries; Chocolate Tart with Passion Fruit Curd; and Ice Cream
Contains dairy and gluten
About Chef Preston Clark:
Chef Preston Clark is the executive chef of Lure Fishbar, a part of the Mercer Street Hospitality. Chef Clark presides over Lure’s three locations including Soho, New York City; Miami; and the recently opened Chicago outpost. Known for his emphasis on bold flavors, beautiful presentation and fresh ingredients, chef Preston Clark has been honing his culinary skills since he was a child. Son of Patrick Clark, the late beloved James Beard Award–winning chef who is credited with giving us “New American Cuisine,” Clark grew up in the kitchen. After earning his bachelor’s degree from the Culinary Institute of America in 2002, Clark went on to work with some of the country’s top chefs, including Jean-Georges Vongerichten, Charlie Trotter, Marcus Samuelson, and Michael Lomonaco.
He took his cooking experience to California in 2011, where he opened El Paseo with Sammy Hagar and Tyler Florence. The restaurant earned a spot on the San Francisco Chronicle’s list of Top Ten New Restaurants and Clark was honored as a “Rising Star Chef” for putting El Paseo on the California restaurant map. The restaurant was named one of the Top 10 best new restaurants 2011, Top 100 in San Francisco, and Clark was also nominated for the James Beard Rising Star Award.
Chef Preston Clark returned to the East Coast as executive chef of Resto and sister restaurant, The Cannibal. After successfully running two New York City kitchens, chef Clark was asked to take up his current position as the executive chef of Lure Fishbar where he would follow in his father’s footsteps of running a New York City institution. Lure, as it’s called in the neighborhood, has been a New York institution in the heart of Soho for the past 17 years, with chef Clark at the helm for the last seven.
About Adrian Miller:
Adrian Miller is a food writer, James Beard Award winner, attorney, and certified barbecue judge who lives in Denver, Colorado. Adrian is featured in the Netflix hit High on the Hog: How African American Cuisine Transformed America. Miller’s first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time won the James Beard Award for Scholarship and Reference in 2014. His second book, The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas was published on President’s Day 2017. It was a finalist for a 2018 NAACP Image Award for Outstanding Literary Work – Non-Fiction, and the 2018 Colorado Book Award for History. Adrian’s third book, Black Smoke: African Americans and the United States of Barbecue won the 2022 James Beard Award for Reference, History, and Scholarship and is nominated for a Colorado Book Award for History.
Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.
James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.