Kuro Hosts Extraordinary James Beard Dinner

Photos By Teresa Shum

Kuro at the Seminole Hard Rock Hotel & Casino has been enticing diners with its creative, contemporary takes on Japanese cuisine. On Tuesday, October 18, Executive Chef Alex Becker and his culinary team brought their artisanal Japanese fare to the Big Apple with an unforgettable dinner at the famed James Beard House in New York City – the team’s second James Beard excursion in under a year. The James Beard House is a huge deal in the foodie world and being invited to cook a meal there twice is praiseworthy.

I was invited in to taste this menu and it blew my palate away. Before I even placed a morsel of food in my mouth the art, ambiance and energy of Kuro widened my eyes. It is a prolific setting that induces feelings of dining like royalty, which always enhances my experience.

Chef Becker explained the menu as a roller coaster ride of flavors traveling in various directions over the course of the night. It is an apt explanation and a delectable ride. At this special meal I was introduced to brand new flavors, combinations and excitement for Japanese fare, which usually strikes me as mundane. In addition to the 5 courses there is also appetizers in between and a mix of both sake and wine pairings to heighten the fare.

Luckily for South Florida residents and visitors, we will get a chance to taste the exclusive James Beard Dinner at Kuro starting on Tuesday, November 1, 2016 – Monday, November 14, 2016.

Kuro will be offering a five-course tasting menu featuring the James Beard Dinner offerings. Priced at $100 per person (excluding tax and gratuity), the specialty menu is available during dinner service. Guests can complete their meal with an optional beverage pairing for an additional $45 per person. Reservations are encouraged and can be made by calling 954-316-2900.

A Glimpse of the Marvelous Menu

First Course

Kanpachi

Shio Kombu, Cucumber, Rayu-Ponzu and Herbs

Narutotai Ginjo Genshu Nama Sake – Tokushima, Japan

The spicy pepper ponzu gel cubes was an intoxicating new flavor for me and melded so well with the Kanpachi.

Second Course

Uni

Butternut Squash, Corn and Soba No Mi

Grace, Gris De Koshu 2013 – Yamanashi, Japan

The King Crab was graciously complimented by the butternut and was awesome. The contrast between the suave crab and crunchy popcorn took the dish to another level.

Third Course

Lionfish

Daikon, Naga Negi and Brown Butter–Tosazu

Dewatsuru Kimoto Junmai Sake – Akita, Japan

I had a Pompano instead of Lionfish, but you will be getting the Lion. Loved the foam and sauce here.

Fourth Course

Wagyu

Kagashima Ideue Farm, Shio Koji, Masutake, Kuri and Sudachi

Antinori, Tenuta Guado al Taso “Il Bruciato” 2014 – Bolgheri DOC, Italy

This real Wagyu will turn any vegan into a raging carnivore. A hypnotizing meaty flavor bursting out of the tender red skin and well proportioned and massaged (yes these cows are massaged) fat. Some of the most gratifying meat you will ever have.