Kuro James Beard Dinner

Inside a Gourmet Japanese Dinner

Chef Alex Becker and his team from Kuro brought their knife-sharp skills, fresh ingredients and modern vision to the kitchen at the James Beard Foundation for a divine five-course meal

Written by Rachel Wallace

Cocktails made with gin, lime, momo peaches and Thai chillies in the courtyard at the historic Beard House.

Tags:

Food

Inside a Gourmet Japanese Dinner

Chef Alex Becker and his team from Kuro brought their knife-sharp skills, fresh ingredients and modern vision to the kitchen at the James Beard Foundation for a divine five-course meal

Written by Rachel Wallace

Tags:

Food

Inside a Gourmet Japanese Dinner

Chef Alex Becker and his team from Kuro brought their knife-sharp skills, fresh ingredients and modern vision to the kitchen at the James Beard Foundation for a divine five-course meal

Written by Rachel Wallace

Tags:

Food

Inside a Gourmet Japanese Dinner

Chef Alex Becker and his team from Kuro brought their knife-sharp skills, fresh ingredients and modern vision to the kitchen at the James Beard Foundation for a divine five-course meal

Written by Rachel Wallace

Tags:

Food

Inside a Gourmet Japanese Dinner

Chef Alex Becker and his team from Kuro brought their knife-sharp skills, fresh ingredients and modern vision to the kitchen at the James Beard Foundation for a divine five-course meal

Written by Rachel Wallace

Barrelfish with daikon, naga negi and brown butter-tosazu replaces lionfish as the third course after weather conditions caused by Hurricane Matthew make spearfishing impossible.

Tags:

Food

Inside a Gourmet Japanese Dinner

Chef Alex Becker and his team from Kuro brought their knife-sharp skills, fresh ingredients and modern vision to the kitchen at the James Beard Foundation for a divine five-course meal

Written by Rachel Wallace

The final course before dessert is wagyu from Kagashima Ideue Farm with shio koji, masutake, kuri and sudachi.

Tags:

Food

Inside a Gourmet Japanese Dinner

Chef Alex Becker and his team from Kuro brought their knife-sharp skills, fresh ingredients and modern vision to the kitchen at the James Beard Foundation for a divine five-course meal

Written by Rachel Wallace

Tags:

Food

Inside a Gourmet Japanese Dinner

Chef Alex Becker and his team from Kuro brought their knife-sharp skills, fresh ingredients and modern vision to the kitchen at the James Beard Foundation for a divine five-course meal

Written by Rachel Wallace

A new take on mochi served with Okinawan potato, preserved sakura leaves and caramelized miso.

Tags:

Food

Inside a Gourmet Japanese Dinner

Chef Alex Becker and his team from Kuro brought their knife-sharp skills, fresh ingredients and modern vision to the kitchen at the James Beard Foundation for a divine five-course meal

Written by Rachel Wallace

Tags:

Food