On Tuesday, January 26, 2010, 7:00 p.m., Executive Chef Juan Jose Cuevas, Pastry Chef Joseph Gabriel, and Sommelier Brian Hider of the Pluckemin Inn in Bedminister, New Jersey, will be preparing dinner and providing matching wines at the James Beard House in New York City. The dinner will celebrate the local flavors of the Garden State, including those of Pluckemin Inn’s neighbor, Three Meadows Farm.
Here’s a rundown on the menu:
Hors d’Oeuvres:
Parsnips with Uni and Apples
Pluckemin Mozzarella with Marinated New Jersey Cauliflower
Local Cheddar Gougères
Truffle Terrine with Fennel Marmalade
Three Meadows Farm Squash Fritters
Wine: Champagne Doyard Cuvée Vendémiaire NV
Dinner:
Frozen Horseradish with Root Vegetable Granola
Long Island Fluke with Banana Squash Condiment and Titan Parsley Juice
Wine: Palazzone Terre Vineate 2008
Wild King Salmon Confit with Local Spinach and Spicy Vegetable Broth
Wine: Dirler Muscat 2005
Buttermilk-Poached Griggstown Chicken Breast with Rice Polenta and Black Truffles
Wine: Joseph Drouhin Chorey-les-Beaune 2006
Veal and Tuna with Bitter Green-Oyster Emulsion and Rupert’s Arugula
Wine: Soto de Torres Ibéricos Rioja 2006
Poached Seckel Pear with Pomegranate Pearls and Pear-Lemon Sorbet
Valrhona Araguani Chocolate-Chestnut Cube with Butternut Squash and Sage
Wine: Jacques Laverriere Clos Chatart Grand Cru Banyuls 1999
Petits Fours
This special event will be held at the James Beard House, 167 West 12th Street, New York City. The cost is $125.00 per person for James Beard Foundation members; $165.00 per person for the general public. For more information, or to make reservations, please call (212) 627-2308.
Bon Appétit!
TAD
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