On Monday, April 19th, 7:00 p.m., Chef Philip Campanella of Liberty House and Chef Jerry Villa of Stone House at Stirling Ridge will join forces at the James Beard House, 167 West 12th Street, NYC, to present a dinner that showcases the local bounty of the Garden State.
This special event will present an impeccable, regionally-inspired menu and also include accompanying wines…
Delectables Include:
Petite Brie en Croûte with Cherry Grove Farm Creamery Buttercup Brie, Local Honey, and Dried Cranberries
Cherry Grove Farm Ham Biscuits with Jalapeño Jelly and Mascarpone
Wines:
François Pinon Vouvray Pétillant Brut NV
Mauro Vergano Americano Chinato
Dinner:
Dayboat Sea Scallop with Lemon-Herb Couscous, Tomato Tapenade, and Chive Purée
Wine: Domaine de la Bongran Cuvée Tradition 2004
Grilled Squab with Ruby Potatoes, Cavolo Nero, Livers, and Vin Santo
Wine: Louis & Claude Desvignes Javernières 2007
Lamb Duo with Savory Rhubarb Cobbler, Wilted Dandelion Greens, Pistachio-Cognac Sauce, Farro-Roasted Vegetable Relish, Spring Salsa Verde
Wine: Chateau Moulin Pey-Labrie Canon Fronsac 2001
Braised Pork Belly with Red Cabbage, Parsnips, and Spicy Applesauce
Wine: Domaine de l’Oratoire St. Martin Cuvée Prestige Cairanne Rouge 2007
Three Nut Tart with House-Made Brown Butter Ice Cream
Wine: Quinta do Infantado 10-Year-Old Tawny Port NV
The cost of this special “Garden State Bounty” dinner is $125.00 per person for members of the James Beard Foundation; $165.00 per person for the general public. Reservations may be made online or by phone, (212) 627-2308.
Bon Appétit!
TAD
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