NJ CHEFS AT THE BEARD HOUSE, NYC
On April 19, a Garden State Bounty dinner with Chef Phil Campanella of
Liberty House, Jersey City (201-395-0300), and Chef Jerry Villa of
Stone House at Stirling Ridge, Warren (908-754-1222), will be held at the James Beard House, 167 West 12th Street, NYC. The following menu will be presented.
Hors d’oeuvres: petite Brie en croûte with Cherry Grove Farm creamery buttercup Brie, local honey, and dried cranberries; house-cured salmon with citrus, radishes, avocado, and tobiko; lamb osso buco with rice, spinach, and saffron; Cherry Grove Farm ham biscuits with jalapeño jelly and mascarpone; espresso-rubbed beef tenderloin crostini with caramelized onion marmalade and Valley Shepherd Creamery crema de blue cheese.
(François Pinon Vouvray Pétillant Brut NV and Mauro Vergano Americano Chinato)
Day-boat sea scallop with lemon-herb couscous, tomato tapenade, and chive purée
(2004 Domaine de la Bongran Cuvée Tradition)
Grilled squab with ruby potatoes, cavolo nero, livers, and Vin Santo
(2007 Louis & Claude Desvignes Javernières)
Lamb duo with savory rhubarb cobbler, wilted dandelion greens, pistachio-cognac sauce, farro-roasted vegetable relish, and spring salsa verde
(2001 Château Moulin Pey-Labrie Canon Fronsac)
Braised pork belly with red cabbage, parsnips, and spicy applesauce
(2007 Domaine de l’Oratoire St. Martin Cuvée Prestige Cairanne Rouge)
Three-nut tart with house-made brown butter ice cream
(Quinta do Infantado 10-Year-Old Tawny Port NV)
7 PM; $165, James Beard Foundation members $125.
For reservations call 212-627-2308.
