Scott Varnedoe, executive chef of the newly rebranded Stroubes Seafood and Steaks, has been invited back for a second year as a guest chef at the prestigious James Beard House in New York. The James Beard House is a nonprofit membership organization which supports America’s culinary community, and an invitation to cook for its members, who include Wolfgang Puck, Emeril Lagasse and Mario Batali, is considered a high honor for any chef. To be invited back twice in a row means Varnedoe’s unique “upscale down south” food made a major impression. The menu for the dinner will highlight his cooking with combinations like duck and oyster gumbo with green onion, pecan and wild dirty rice-stuffed quail breast, and Asian-Cajun surf and turf (Asian spiced and blackened Gulf of Mexico tuna with pickled mirliton, house-made duck prosciutto, sweet-and-spicy kumquat-soy reduction, and sesame dust). For more restaurant news, visit 225 Select here.
Varnedoe invited back as guest chef at James Beard House
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