and
Biggs Steakhouse, Seafood & Wine Cellar
welcome
Chef Norman Van Aken
April 12, 2003
Please join us for an incredible lunch, booksigning
and visit with Norman with the lunch menu
adapted from Norman's latest cookbook:
new world kitchen
"The general consensus is that Norman is the Big Dog when you are talking about the Southeastern part of the country — that he has made a whole swarth of territory, an entire spectrum of flavors and ingredients, his own. If you are lucky enough to have eaten in his restaurant, you know how good he is..."
— Excerpted from preface of new world kitchen by Anthony Bourdain
Carapulcra with Pork, Peanuts, Chocolate and Animal Crackers
Nicaraguan Salad: Tomato, Beets, Cabbage, Cucumbers and Avocado
Brazilian "Xinxim" Seafood Stew with Diver Scallop, Lobster Essence,
Wild Mushrooms, Tomatoes and Basil
Tamarind Barbeque'd Breast of Duck with Maduro Plantain Crema,
Boniato Mash and Rioja Caramelized Pearl Onions
Guava Cheesecake with a Gingersnap Crust
This menu will be paired with fines wines from The Robert Mondavi Family of Wines and sparkling and still water offerings from Nestle Waters.
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