Chef Ross Warhol will take his farm-to-table cuisine to Manhattan later this month for a dinner at the James Beard House, one of American fine dining's premier stages.
Warhol, who cooks at the Athenaeum Hotel at Chautauqua Institution, will present hors d'oeuvres and five-course dinner on Oct. 19.
It's long been a career goal for the Hamburg-raised chef, whose skills have been shaped with training stints at Ferran Adria's El Bulli and other top kitchens.
"It's a big honor to me," Warhol said. "I guess it means I'm doing something right, and it's a higher level of being noticed than I ever expected."
Details of the dinner ($130 James Beard Society members, $170 public; call 212-627-2308 for reservations) are on the website.
His appetizer list includes "Sweet Potato Gnocchi with Crispy Pigs' Ears and Sage Crème Fraîche," "Hudson Valley Foie Gras Torchons with Concord Grapes on Chocolate Brioche," and "Pork Belly Confit with Riesling-Compressed Apples and Pickled Mustard Seeds."
Dinner dishes, honoring Western New York producers, will include "Sous Vide Painted Meadows Farms Rabbit Saddle with Kaleidoscope Carrots, Cranberry Granola, Bacon Jam, and Green Mustard Vinaigrette," and "Andriaccio Farm Venison Loin with Gingerbread Purée, Brussels Sprout Slaw, and Preserved Cherries."
Warhol said he'll be cooking to represent "everywhere I've worked and everyone I've learned from. They'll be part of that experience, in my head. I'm bringing all of them with me. They'll be in my thoughts while I'm there cooking that day."
He'll especially be remembering his grandmother Helen Warhol, who died recently. "She's the one who actually got me into cooking, inspired me and showed me what good food was," Warhol said. "She'll be a main part of it that day."
The invitation came before Warhol offered his Praxis series at the Athenaeum Hotel this summer. The three dinners featured Warhol crafting dishes along a theme. First Warhol reinvented an original 1881 hotel menu; then he refined community potluck dishes.
The third Praxis dinner saw Warhol offering dishes inspired by schools of art: pointillism, pop, cubism and surrealism.