The Rugby Grille to Host National Celebrity Chef Tour: Here’s What’s on the Menu

The mission of the James Beard Foundation is to "celebrate, preserve and nurture America's culinary heritage and diversity in order to elevate the appreciation of our culinary excellence."

That is exactly what intends to do on September 22 when The Rugby Grille hosts the national Celebrity Chef Tour to benefit the James Beard Foundation.

Guest celebrity chefs Aaron Butts from Joseph Decuis in Roanoke, IN and David Gilbert from the in Birmingham will be collaborating with ’s executive chef Jim Bologna to create a memorable six-course meal with appropriately-paired wine tasting.

Here’s what’s on the menu:

Passed Appetizers

• Mini Wagyu Burgers with Heirloom Tomato Jam and Blue Cheese Mousse
• Suffolk Lamb Croquettes with Tapenade, Feta and Roasted Chili Aioli
• Gourgeres with Maine Crab Salad
• Crimini mushroom roll
• Confit of duckling "taco"
• Segura Viudas Brut Extra Dry
• Chateau St Michelle Pinot Gris
• Rodney Strong Alexander Valley Merlot
• Stella Artois Belgium Beer

First Course

• House made Coppa
• Salad of Artichoke, Caramelized Sweet Onion, Roasted Bell Pepper, Tomato and Confit of Fennel finished with Spanish Extra Virgin Olive Oil
• Segura Viudas Brut Rose

Second Course

• Spanish Mackerel
• Spicy mustard, sorrel puree, Boqueróns, potato wafer, tomato caviar, fried béarnaise
• 2009 Davis Bynum Russian River Valley Chardonnay

Third Course

• Veal Sweetbreads
• Kohlrabi Puree, Sweet Corn-Pig Trotter Hash, Maple Gastrique, Herb Salad
• 2008 Domaine Serene "Jerusalem Hill Vineyard" Pinot Noir

Fourth Course

• Foie gras enrobed in licorice
• Wild fennel, glazed cherries, pinch cake
• 2006 Ethos Reserve Late Harvest Chenin Blanc

Fifth Course

• Diver Scallops and Pork Belly
• Chanterelle Mushrooms, Fava Beans, Carrot Puree,
• Baby Arugula and Aged Balsamic Vinegar
• 2007 Chateau Ste Michele Artist Series Meritage

Sixth Course

• Wagyu Short Rib
• Charred Vegetable Salad, Horseradish Grits, Crispy Marrow
• 2007 Rodney Strong Rockaway Cabernet Sauvignon, Alexander Valley
• Dessert
• Honey Poached Pear Mousse
• Almond Sponge and Pistachio Cream

This dinner is open to everyone who wants to support the James Beard Foundation. For more information and ticket inquiries email: jeff@celebritycheftour.com

This article was contributed by Keith Schofield, Director of Restaurant Operations at The Townsend Hotel