Masa's Hosts James Beard Dinner

On Friday, April 30, just 10-days after the Masa’s team make their debut at New York City’s James Beard House; SF diners will be able to delight in the same culinary experience. Chef Gregory Short will serve the same exact 5-course menu and wine pairings that guests of the James Beard House tasted on April 20. The dinner includes: "Pad Thai" - Hawaiian hearts of palm, toasted peanuts, bean sprouts, scallions, micro cilantro, tamarind vinaigrette (served with Wolf Family Sauvignon Blanc Napa Valley 2008); Pan Seared Maine Diver Scallops with green and white asparagus, roasted maitake mushrooms, preserved lemon infused extra virgin olive oil, mushroom glace (paired with Wolf Family Sauvignon Blanc Napa Valley 2008); Sautéed Breast of Central Valley Squab with roasted spring onions, Half Moon Bay fava beans, “confit” leg, poultry jus (paired with Wolf Family Cabernet Franc Napa Valley 2004); Pan Roasted Ribeye of Prime Beef with wild ramps, extra virgin olive oil enriched yukon gold potatoes, roasted bone marrow, sauce bordelaise (w/Wolf Family Cabernet Sauvignon Napa Valley 2005). And Crème Fraîche Panna Cotta - blueberry “soup”, blood orange gelée, citrus shortbread. ~ Dinner is $165 per person ~