James Beard Foundation LA Chef Invitational Fundraiser

October 19, 3:20 AMLA Cocktails ExaminerAaron Vanek

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If you are free tonight, Monday, and have money to spend on gastronomic ecstasy, the James Beard Foundation is holding a fundraiser at the Foundry on Melrose Avenue.

At 6:45pm, passed hors d'oeuvres will precede a five-course meal from expert chefs served with cocktails by master mixologists from around the country. The dinner is pricey at $125, but at 10:30pm the after dinner cocktail party begins. For $50 you can have the chef's appetizers and all the paradise you can drink until 1am.

The money raised goes towards a good cause, for the James Beard Foundation's aim is "To celebrate, preserve, and nurture America's culinary heritage and diversity in order to elevate the appreciation of our culinary excellence."

They're doing a great job, just look at this:

THE MENU

• Yellowtail Sashimi and apple celery salad / sea urchin vinaigrette by Eric Greenspan, The Foundry on Melrose
• Un-filtered sake, calvados, green apple juice, celery juice, ginger, horseradish by Dan Bayha, The Foundry on Melrose
• _____________________________________

• Pressed Pork Pave, Avocado Panna Cotta, Hybiscus Sorbet & Micro Dijon by Jason Neroni, Blanca
• Infante - House-made orgeat, fresh lime juice, Tequila Plata, grate nutmeg by Richard Boccato, Dutch Kills
• _____________________________________

• Katifi Crusted Loup de Mer with cucumber / spiced yogurt / dill pollen by Doug Psaltis
• Young American - Sweet Vermouth, Campari, Seltzer and an Absinthe rinse by Michael Madrusan, Milk & Honey
• _____________________________________

• Braised Beef Short Rib with foie gras / black pepper sauce by Walter Manzke, Church & State
• Sideways in Reverse - Candy Cap Mushroom Infused Rittenhouse 100 Rye, Peppered Coteaux du Languedoc Gastrique, Blandy's Rainwater Madeira & orange bitters by Jeff Hollinger, Absinthe Brasserie & Bar
• _____________________________________

• Crispy Peach Crostata with crème fraiche ice cream by Zoe Nathan, Rustic Canyon & Huckleberry
• The Nuts & Bolts - Almond Infused Cognac, Navan Vanilla Liqueur, Chocolate Bitters with a spray of Absinth by Eric Alperin, The Varnish

Again, it's $125 for the five-course meal, appetizers and drinks, from 6:45pm-10:30pm.

The after dinner cocktail party runs from 10:30pm-1:00am; $50 for appetizers and all you can drink (drink responsibly, though).

For information or reservations, please call (800) 626-8097