Wild Eggs Makes Culinary Debut at James Beard House
On Sunday, Sept. 25, Wild Eggs made it’s New York City debut with a guest chef brunch at the famed James Beard House. By invitation only, a guest chef event at the James Beard House is an honor and privilege for any restaurant lucky enough to be recognized by the iconic culinary organization. Wild Eggs was one of only four guest chef brunches held at the James Beard House this year.
The culinary team at Wild Eggs worked for four months to create and develop a thoughtfully planned menu that showcased the humble egg in dishes such as deviled eggs prepared with Alaskan king crab and Kentucky spoonfish caviar, a wild mushroom and goat cheese scramble with shaved truffles and a Southwest-style eggs Benedict made with house-made chorizo and green chili cheddar corn cakes. Upon arrival in New York, the team prepped in an off-site kitchen for two days leading up to the James Beard House brunch. Eggsecutive chef J.J. Kingery and his team used over 1,000 eggs in their preparation of the egg-centered menu for a sold-out crowd of 80 guests.