By the Numbers: James Beard Bash
Diablo tallies up a James Beard dinner
Josh Thomsen, one of the few West Coast chefs invited to cook a James Beard Dinner, plans to whip up quite a little something for his November 4 feast. Here is a by-the-numbers look at what it will take to bring the Claremont executive chef’s vineyard-to-table extravaganza to the Big Apple.
Months of prep time.
Length, in hours, of the dinner.
Number of Napa purveyors used.
Number of guinea hens raised
for the dinner.
Gallons of lobster foam produced.
Bottles of wine.
Bottles of bubbly.
Number of private honey reserves, from hives at Far Niente.
Pounds of Tsar Nicoulai Caviar.
Pounds of white truffles.
Number of oysters flown in from Hog Island Oyster Company.
Pounds of Tcho chocolate.
Pounds of butternut squash, baby beets, celery root, and carrots.
Number of plates to be used to serve the 72 guests.
Miles from the front entrance of the Claremont to the Beard brownstone, round-trip.