She did it!
Tom and Shannon Bard.
Shannon Bard with her sous chefs from Zapoteca and Mixteca, from left: Nick Stratis, Scott Olsen and Matthew Burns
Chef Shannon Bard chats with guests in the James Beard House kitchen.
Shannon Bard has a last-minute menu discussions with sous chefs Scott Olsen, left, and Matthew Burns.
Tom Bard pours a glass of Santa Digna Estalado rose
Nick Stratis and Shannon Bard assemble the corn, poblano and Maine lobster bisque.
Banana leaf-steamed corn masa tamal, Maine mushrooms, black truffle, goat cheese, mole amarillo.
The Maine contingent in the vestibule of the James Beard House.
Shannon Bard chats with guests, who pass through the kitchen as hors d'oeuvres are served.
Oaxacan and orange-spiced butternut squash soup with chocolate-chile pepita brittle.
The "Ocean" course - "Mariscos de Maine": Linda Bean's Maine lobster, scallop, halibut and mussels with ancho-Maine oyster broth reduction.
The "Cielo" (sky) course: Adobo-glazed duck breast with cranberry nut mole, truffled Brussels sprouts and poblano tamale.
Tom Bard pitches in to get plates on the tables.
Shannon Bard with James Beard House night kitchen manager Albert Reyes.
The "Tierra" (land) course - Duo of lamb: pepita-crusted rack of lamb with tomatillo-agave glaze and barbacoa-style roasted lamb shoulder with Oaxacan red mole.
Dessert: Ancho chile-spced devil's food cake with red chile creme anglaise and piloncillo-hazelnut praline.
Sergio Ramos with rare Tequila Herradura Seleccion Suprema Extra Anejo, served with the dessert course.
The Maine table.
All photos by Ted Axelrod
Chef Shannon Bard brought her A-game to New York City on Monday night: As in Ancho, Achiote and Agave. The chef of Zapoteca in Portland and Mixteca in Durham, N.H., along with her partners — husband Tom Bard and tequila sommelier Sergio Ramos — put on a five-course dinner that wowed a capacity crowd at the storied former home of James Beard in Greenwich Village.
Her dishes and techniques were thoroughly Mexican, but each course of Bard’s sophisticated menu included at least one ingredient from Maine: mushrooms, goat cheese, beets, carrots and cranberries. Linda Bean’s supplied lobster for the corn and poblano lobster bisque appetizer and “mariscos de Maine” — a seafood course that also featured scallops, halibut and mussels in a deeply flavored Maine oyster sauce. Gift bags for each guest included special truffles made by Dean’s Sweets with Herradura tequila.
Some of those guests were well-known Mainers, including fellow Portland restaurateur David Turin and his wife Christy Bomba; Dr. Lisa Delisle, Kevin Thomas of Maine Magazine, Raymond Brunyanszki, owner of Camden Harbour Inn and Bettina Doulton of Cellardoor Winery in Lincolnville.
It was just the kind of party the great James Beard would have loved.