For those who haven’t seen it yet, we won’t spoil the outcome of last night’s Battle Sparkling Wine, wherein Iron Chef Jose Garces faced Mike Lata, the James Beard Award-winning chef from Charleston, SC’s FIG, in Kitchen Stadium — all we’re saying is, it was a close call — but the new tasting menu that Philly’s hometown hero announced he is serving at JG Domestic this month sheds some light on what he cooked in the holiday-themed bout. It’s also a nice consolation for anyone who can’t make it to tonight’s “Taste of Spain” dinner at the James Beard House, a multi-course extravaganza he’s cooking with the chefs de cuisine from his eight restaurants.
Starting Wednesday, Garces will offer a $65 prix fixe menu ($25 more for an optional sparkling wine pairing) that showcases five of the dishes he presented to the judges in last night’s Battle Sparkling Wine. Some of the dishes include champagne-poached oysters with champagne-sorrel broth, hot potato-champagne espuma, pickled chanterelles and guanciale, seared diver scallops with sparkling wine hollandaise and sparkling wine soubise, and prosecco-braised rabbit leg with roasted rabbit loin, gnudi and tomato-prosecco fondue. The tasting menu is available nightly through December 30.
Jose Garces vs Mike Lata in Iron Chef Battle Sparkling Wine [Eater]
A Taste of Spain [James Beard]