For those unable to attend the actual event in NYC, guests will be welcomed with a range of tasters with key ingredients like elk and fig, after which they will be seated for the 5-course dinner featuring Maghai Shorba, a roasted carrot stew; shrimp tails in a flavorful quinoa mixed with various spices and ingredients; DeBruin rabbit on Basmati rice; Vadouvan lamb shank; and a selection of desserts.Cost is $130 per person and includes wine pairings by Hess Family Vineyards.For local tickets or more information, visithttp://clayovendinner.
Bansaljoins the ranks of other world-renowned chefs like Nobu Matsuhisa, Wolfgang Puck and Emeril Lagasse when she prepares dinner in the kitchen of the James Beard House, which is situated in famous Greenwich Village brownstone. An invitation to cook there is considered a top honor by those in the profession.
Born and raised in Delhi, India,Bansalgrew up in a privileged Indian household where formal entertaining for local and international visitors was an everyday event. Her entree into the restaurant business occurred while she was earning her Ph.D. at Rutgers University where she met her future husband, Praveen, a restaurateur.Bansal’s decision to become a chef came at a steep price for in India preparing food is a job performed by domestic staff not someone who hails from a respected family of exalted stature. She was issued an ultimatum: give up her newfound passion or be ostracized from her family. She made the ultimate sacrifice and chose to follow her dream.Today, she, Praveen, and son Tarun run the restaurant that has earned glowing notices and last year’s Golden Foodie Award as Best Indian Cuisine.
In addition to running Clay Oven,Bansalalso travels the globe attending international food conferences and meeting with some of the world’s finest chefs and personalities (i.e., Joel Robuchon, Alice Waters, Pierre Gagnaire).She enjoys learning from them and sharing their stories on her blog “GastronomeGeeta: Conversations About Food Travel and Life” (http://chefgeeta.wordpress.
TheJamesBeardHouse and its coveted annual awards considered to be the “Oscars of the food world” — are well known among foodies and those in the restaurant industry.Julia Child was instrumental in establishing the House as an homage toBeard, an Americancookbookauthor, teacher, syndicated columnist, and television personality who continues to serve as an inspiration to generations of professional chefs and food enthusiasts. Tickets forBansal’s dinner on Sept. 127 are available athttp://www.jamesbeard.org/
As chef/owner of Clay Oven,Bansalincorporates the changing colors, flavors, and aromas of each season into the Clay Oven’s rotating menus.She is involved in a number of nonprofits and, as a cancer survivor, says that her passion for cooking helped her triumph over the disease and live each day with gratitude and exuberance.