The GOODS from Maenam

Vancouver, BC | On July 8th 2013, Chef Angus An invites you to join him for a one night re-creation of the successful James Beard dinner recently staged in New York. A limited number of guests will enjoy this 11-course custom menu accompanied by select wine pairings by sommelier Kurtis Kolt.

The James Beard Foundation extends coveted invitations to chefs that demonstrate a wealth of culinary expertise, innovation and talent. In April 2013, Chef An was selected by the foundation for his world class Thai cuisine, which he prepares at Vancouver’s Maenam and New York’s Kittichai, placing him among an exclusive group of the world’s top chefs.

“Cooking at the James Beard Foundation was an incredible honour,” says Chef An. “I’m thrilled to cook this menu in Maenam’s kitchen and share it with fellow Vancouverites.” The menu stays true to Chef An’s masterful technique and features authentic Thai dishes using pristine local ingredients. Guests can expect to taste everything from Crispy Egg Net Roll of Lobsters to Braised Pork Cheeks with a spiced palm sugar braise, steamed buns and truffle powder. Details and menu after the jump…

Dinner is served family-style over four services and begins at 6pm. Tickets are limited and on sale for $95 per seat plus tax, which includes the full James Beard remake menu, wine pairings and gratuity. Tickets can be purchased by calling the restaurant at 604-730-5579.

Pre Dinner

Fresh Nantucket Bay Scallops
plah hoi shell
cucumber-galangal espuma, cilantro pearls, nahm jim

Crispy Egg Net Roll of Lobsters
latiang
caramelized coconut, lemongrass, kaffir lime leaves

Northeastern Style Beef Tartare
larp neua gai
beef tendon crackling, macquem spice

Thai Sausage Wraps
yum naam
crispy curry rice, lettuce, peanuts

Caramelized Prawns in Crispy Cupcakes
miang
minced prawns, minced chicken, fried shallots, fried garlic

MONMOUSSEAU CUVÉE J.M. TOURAINE BRUT NV

Dinner

Hot and Sour Soup of Clams
dtom sum hoi lai
manila clams, king oyster mushrooms, turmeric, dill

TANTALUS RIESLING 2010

Black Cod Noodles
kanom jim kaeng kwio wan
green curry froth, Thai pesto, garlic puree

WEINGUT SCHLOSS GOBELSBURG RENNER GRÜNER VELTLINER 2011

Crispy Whole Branzino
pla thod nam jim
galangal dressing, green mango salad, cashews

SELBACH-OSTER ZELTINGER SCHLOSSBERG RIESLING SPÄTLESE 2008

Braised Pork Cheeks
moo palo
spiced palm sugar braise, steamed buns, truffle powder

JADOT COUVENT DES JACOBINS PINOT NOIR 2009

Grilled Aged Prime Rib
geng gola neua
southern style curry, soft boiled egg, pickled ginger

CHAPEL HILL MCLAREN VALE BUSH VINE GRENACHE 2010
Dessert

Coconut Shaved Ice
nam kang sai
our version of a classic Thai street side dessert

MISSION HILL FAMILY ESTATE RESERVE RIESLING ICEWINE 2011

About Maenam

The cuisine at Maenam is rooted in balancing intense fresh flavours with seasonal ingredients and locally sourced products, while always considering the context within which these dishes would traditionally be enjoyed. Maenam is open seven days a week, from Tuesday to Saturday from 12:00PM to 2:30PM, Monday to Sunday from 5:00PM to 10:45PM, and late night on Friday and Saturday from 10:45PM to 1:00AM. For more information or to make a reservation please visit www.maenam.ca.

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