Chef Dallas McGarity, Volare @ James Beard House- August 8th

Congratulations to Chef Dallas McGarity- he will be cooking at The James Beard House in New York on August 8th.

The menu, titled "Innovative Italian" looks fabulous...Dallas gave me the go ahead to share with all of you, here's a peek:

James Beard Dinner - Volare

Passed Hors d’oeuvres:

Goat cheese and rock shrimp crostini topped with Kentucky spoonfish caviar

Caramelized onion and smoked salmon on cucumber with shaved fennel

Seafood Salad with lemon poached calamari, mussels, octopus, and shrimp

Italian “Shrimp and Grits”-a creamy shrimp sauce with espresso over soft polenta

Tuna Tartare with fried capers, parsley, and lemon zest

“Volare’s Signature Bellini”


First Course

Lobster bisque with a black truffle crouton

“Antinori Cervaro della Sala Chardonnay 05”


Second Course

Scallop Carpaccio with micro greens, grapefruit, and grape tomatoes

“Antinori Santa Cristina Sangiovese 05”


Third Course

Black Taglioline with poached squid, tomatoes, and green peas in a lemon, garlic, butter sauce

“Antinori Peppoli Chianti Classico 04”


Fourth Course

Roasted Escolar with a sautéed baby arugula, fingerling potato, and porcini mushroom ragout topped with a marinated carrot julienne and drizzled with white truffle-porcini oil

“Chateau Ste Michelle Columbia Valley Syrah 03”

Fifth Course

Vanilla lobster and orange crème shot with a chocolate mousse torte

“Domaine Ste Michelle Blanc de Noir”



Best of luck to you, Dallas- Louisville is very proud!

hope you will cook good looking food for good looking people.

Thanks Looi

[Robin Garr]

More applause from here, Dallas! Knock their socks off!

It sure seems like Louisville is getting more than its share of Beard House invitations lately ... not that there's anything wrong with that.

Congratulations, Dallas! You are so shy; you never mentioned this honor after brunch today when we discussed your "tweaking" the brunch version of the Italian "shrimp and grits." Was that in preparation for this dinner? I know that you have made the sauce richer than ever, although I don't think I detected a taste of espresso. Might you be letting us taste this version of the "shrimp and grits" during brunch one Sunday? Are you making any plans for a tasting of this great menu here in Louisville?

It was a pleasure to see you today at brunch as always Gayle. I am a bit shy about it. I will be doing a recreation of the beard dinner when I get back along with the wine pairings and you did try a slightly laid back version of the "shrimp and grits" that I will be serving at the dinner. Thanks for supporting our brunches and let me know about the flan thing...
See you soon..

Hey Dallas, Kudos to you and your talent!!! I hope you enjoy your experience there as much as I did. Possibly one of the neatest things you can do as a Chef.

hope you will cook good looking food for good looking people.

i seriously can't stop laughing at that inside joke/commentary.
thanks Looi.

That's funny!!! I almost missed that!!

That's funny!!! I almost missed that!!

...maybe not forgotten then.

Vanilla Lobster... yum!

Is Josh going with?
I see something chocolate there!

We went to Volare once and couldn't sit in the bar because of smoke. Last night, we popped in after church and it smelled wonderful in there! We tried the Grigliata Mista and it was every bit as good as described here. Simply one of the best seafood dishes in the city! Scallops the size of your palm and perfecctly tender. Calamari the way it's done often in New York- grilled, drizzled with oil, lemon, balsamic. I really get tired of breaded and fried- it's often too salty and overwhelms the squid.

I think this is going to be a post-church favorite from now on. Can't wait to try the Sunday brunch and the Beard menu looks absolutely wonderful

Thanks Linda! Say hello when you come in on Sunday. I am usually in the kitchen cooking brunch. I really like to put faces with names that I see in the forum. And Heather...of course Josh is going! Who would make the dessert?? Thanks alot for all of the good words.

Dallas McGarity

Congratulations to Chef McGarity and to Volare - one of our favorite spots!

I'm curious about the wine pairing with the second course. How did you choose that match?

Second Course

Scallop Carpaccio with micro greens, grapefruit, and grape tomatoes

“Antinori Santa Cristina Sangiovese 05”

Actually the pairing is supposed to be a new Pinot Grigio from Antinori. Not sure how that one slipped in there?? Thanks for the good eyes Jay and please say hello next time you are in Volare.