What You Missed at the Absinthe Group’s James Beard House Dinner in New York
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What You Missed at the Absinthe Group's James Beard House Dinner

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Photo: Sarah Forbes Keough/Grub Street

Mr. Hollinger at work. The bartending team served up four cocktails: the Galapagos (Campo de Encanto pisco, keffir lime-pepper syrup, lemon, lime, grapefruit); the Bob-Tailed Nag (Bullieit rye, Cocchi Barolo Chinato, mint bitters); a Sazerac (Rittenhouse rye, sugar, Peychaud's bitters, St. George absinthe); and the Anecdote (Sutton Cellars vermouth, cherry shrub, Manzanilla sherry, spiced bitters, seltzer).

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Photo: Sarah Forbes Keough/Grub Street

Some may recognize former SF Mag editor turned Tasting Table editor-in-chief Scott Hocker in the blue shirt.

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Bigeye Tuna Tartare

Photo: Sarah Forbes Keough/Grub Street

with nicoise olives, haricot verts, and egg.

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Amuse

Photo: Sarah Forbes Keough/Grub Street

Absinthe's now famed warm garlic pretzel with Vermont cheddar Mornay.

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First Course

Photo: Sarah Forbes Keough/Grub Street

Tai Snapper tartare with sake and seaweed, as well as shaved scallion, fried dulse, and citronette.

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Second Course

Photo: Sarah Forbes Keough/Grub Street

Hawaiian Blue Prawns with local corn, porcini, roasted radish, wild arugula, and Benton’s bacon vinaigrette.

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Third Course

Photo: Sarah Forbes Keough/Grub Street

Liberty Farms duck with a coffee rub, stonefruit chutney, watercress-turnip purée, and cocoa-nib jus.

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Fourth Course

Photo: Sarah Forbes Keough/Grub Street

Spring lamb crusted with black garlic and panko, with capelletti pasta, English peas, carrots, crispy artichoke, lamb jus

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Corbett Suits Up

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Dessert

Photo: Sarah Forbes Keough/Grub Street

Corbett prepared a Tri-star strawberry pavlova with anise-hyssop and cocoa curd.

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The chefs take their applause

Photo: Sarah Forbes Keough/Grub Street

That's Boxing Room chef Justin Simoneaux at left, chef Keough in the center, and chef Corbett on the right.

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