Ted Walter and Passionfish earn invite to James Beard House in New York

A special local restaurant—and a special locally-sown family—are gaining major national recognition.

They've earned it by way of flavor and consciousness and conservation.

Come Feb. 5, Ted and Cindy Walter of Passionfish are appearing at the James Beard House after receiving an invitation to do just that.

Maybe the coolest aspect of it: The fact that their daughter Megan and her partner-husband Ryan Glaab are pairing wines to go with the menu (which appears below with pairings). The Glaabs now direct Ryme Wine Cellars out of Healdsburg.

[Sidenote alert: One of my earliest food-and-wine stories was a profile of a young rebel sommelier named Megan Walter as she took over the wine cellar at Pacific's Edge.]

James Beard dining events honor chefs from around the continent, but also fit into a varied and ambitious slate of activities that are often lost in the clamor over the prestigious, Oscar-for-food-world awards the foundation distributes annually. They also conduct education, social and philanthropic events.

Hors d’Oeuvres

Prosciutto Crisps with Goat Cheese, Apple, and Wild Arugula

Wood's Fisheries Shrimp Beignets with Red Curry Slaw and Mint

Charred Carrots with Garam Masala and Gorgonzola

with CARACCIOLI CELLARS BRUT ROSÉ 2007

Dinner

Striped Bass Crudo with Pomegranate-Ginger Granité and Seaweed Ponzu

with RYME LAS BRISAS VINEYARD HERS VERMENTINO 2012

Butternut Squash Custard with Dungeness Crab Vinaigrette and Koppert Cress Basil

with RYME LAS BRISAS VINEYARD HIS VERMENTINO 2012

Braised Lamb Breast and Meyer Lemon Tajine with Orange–Spice Gastrique

with RYME ALEGRÍA VINEYARD CABERNET FRANC 2012

Venison Meatballs with Hudson Valley Foie Gras Mousse, Bone Marrow Bread Pudding, and Rosemary Reduction

with RYME LUNA MATTA VINEYARD AGLIANICO 2010

Gorgonzola Panna Cotta with Bee Pollen Gelée, Walnut–Fennel Pollen Crumble, and Pear–Sherry Caramel