Searsucker Scottsdale's Steven "Chops" Smith Headed to James Beard Awards: Here's What's on the Menu

Following in the contrail of Crudo chef Cullen Campbell, another Phoenix chef is headed to New York City for some James Beard culinary fun: Steven "Chops" Smith of Searsucker Scottsdale. See also: - Kevin Binkley, Searsucker, and Short Leash Hot Dogs Among Winners of the 2013 Foodist Awards - The...

By Laura Hahnefeld

May 1, 2013

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Following in the contrail of Crudo chef Cullen Campbell, another Phoenix chef is headed to New York City for some James Beard culinary fun: Steven "Chops" Smith of Searsucker Scottsdale.

Smith will be hopping on the red eye to The Big Apple on Thursday night to begin prepping for the James Beard Foundation Book, Broadcast & Journalism Awards Dinner happening Friday, May 3, at Gotham Hall (the star-studded chef and restaurant awards take place on Monday, May 6, at Avery Fisher Hall in New York City).

Ted Allen, host of Food Network's Chopped, will host the dinner, which will be headed up by Searsucker owner, restaurateur, and Top Chef contestant Brian Malarkey who, in addition to Smith, is bringing along the head chefs from all his restaurants to assist in the preparation of the $300 meal.

So what's on the menu?

Smith will be assisting Malarkey, Amanda Baumgarten (Herringbone, La Jolla, California), and Anthony Sinsay (Burlap, San Diego) at the media dinner featuring courses inspired by popular movies. And although we're scratching our heads over the Silence of the Lambs nod ("I ate his liver with some fava beans and a nice chianti."), the courses sound tasty all the same.

Amuse Bouche Olive Oil Preserved Strawberry Gazpacho with Foie Gras Shortbread Movie Inspiration: Coming to America Chef: Anthony Sinsay, Burlap, San Diego

First Course Albacore Tuna and Beef Carpaccio, Pistachio and Preserved Lemon Vinaigrette Movie Inspiration: When Harry Met Sally Chef: Amanda Baumgarten, Herringbone, La Jolla, CA

Entree Braised Lamb Shank, Saffron and Brown Butter Yukon Potato, Blood Orange, Piquillo Pepper, and Moroccan Olive Relish Movie inspiration: Silence of the Lambs Chef: Brian Malarkey, restaurateur, cookbook author, and co-host of ABC's The Taste

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