Alison Eighteen was one of the restaurants chosen to serve some of the top culinary talent in the world, the finalists of the Specialty Food Association’s sofi Awards, at New York City’s Javits Center earlier this month. The Epoch Times visited Alison Eighteen and asked the restaurant to recreate what its chef served.
Alison Eighteen’s chef Roxanne Spruance is new to the French-influenced American restaurant, starting in May, but has already made her mark on the menu. She brings in the lions-share of ingredients for her creations from local farmers’ markets.
At the sofis, Roxanne delivered Wagyu Beef Sirloin Steak—family-raised in Nebraska. The dish is a play on a standard summer American combination of food, with the wagyu beef served with polenta tater tots, pickled strawberries, black hominy corn nuts, and Stonecrop mustard greens tossed in a mustard dressing. The sirloin is butchered in house.
