Ready for a slice of green chile piñon apple pie?
The unconventional but oh-so-New-Mexico dessert is part of the “Spirit of the Southwest” menu Hyatt Regency Tamaya chefs recently served at the prestigious James Beard House in New York — a menu the resort now will serve to local patrons.
Tamaya’s Corn Maiden restaurant will offer the “Spirit of the Southwest” meal through August. The six-course prix-fixe meal costs $65 per person or $90 per person with wine.
It includes orange-lavender duck breast on vanilla biscochito, elk posole, New Mexico beef carpaccio, sweet corn-crusted brown trout, bison filet and the aforementioned green chile piñon apple pie.
Tamaya chefs created and served the menu for 80 guests during an April visit to the James Beard House, a “performance space” run by the well-known culinary-centric James Beard Foundation.
Tamaya spokeswoman Kathleen Manicke said the Tamaya staff earned the James Beard House invite following its performance at the Great American Seafood Cook-off in New Orleans last fall. Corn Maiden’s chef de cuisine Eric Stumpf took second place in the event.
“That put us on their radar,” Manicke said.
Stumpf, executive chef Cheryl Scantlebury, executive sous chef Patrick Mohn and sous chef Matt Schnooberger were invited to work in the James Beard kitchen and prepare a dinner highlighting Southwestern flavors.
“Everybody loved it,” Manicke said. “The event went over really well.”
All but a few of the original James Beard House hors d’ouevres made it onto the local menu. Some of those — like the rattlesnake poblano tamale — simply were too costly to serve on a restaurant scale, Manicke said.
Reservations are recommended at Corn Maiden. For more information and reservations, visit tamaya.hyatt.com, or call 771-6060.