On Thursday evening, August 9th, at the James Beard House in New York City, Chef Corey Heyer of the Bernards Inn, Bernardsville, NJ, will combine the best of the Jersey Shore’s celebrated seafood with the freshest local produce for a special “Garden State Bounty Dinner.”
This is the fourth time that Chef Heyer has been invited to cook in America’s most famous kitchen, but the first time he will utilize ingredients that he cultivated himself. The Bernards Inn started its garden four years ago, and additional beds have been added every year. The garden has helped the Bernards Inn garner “Best Fresh and Local” honors from the New York Times.
The five-course “Garden State Bounty Dinner” will be paired with five exquisite wines selected by Bernards Inn Wine Director and Sommelier, Terri Baldwin.
Garden State Bounty Dinner and Wine Pairings…
Hors d’Oeuvres: Smoked Bluefish, Gruyère, Thyme Cracker; Cape May Salt Oysters, Cucumber Relish; Clam Shooter, Horseradish-Tomato Water; Blue Crab & Zucchini Tart; Lobster Summer Roll, Glass Noodles, Mint, Yuzu Mayonnaise; Wine: Zardetto Prosecco Brut NV, Conegliano, Italy
Fluke Crudo: Charred Cantaloupe, Crispy Prosciutto, Red Pepper Marmalade, Balsanic Reduction; Wine: Domaine Ott, “Château de Selle,” Côtes de Provence Rosé, 2010/11
Barnegat Inlet Scallops: Baby Arugula, Garden Vegetables, Radish, Fried Shallots, Citrus & Basil Emulsion; Wine: White Haven Sauvignon Blanc, Marlborough, New Zealand, 2011
Seared Skate: Cauliflower Purée, Honshimeji Mushrooms, Fava Beans, Summer Squash, Brown Butter & Caper Sauce; Wine: Wente Riva Ranch Chardonnay, Arroyo Seco, Monterey, CA, 2010
Striped Bass: Potato Galette, Sweet Corn, Melted Leeks, Oven-Roasted Tomatoes, Lemon Thyme; Wine: Belle Glos Meiomi Pinot Noir, California Coast, 2010
Peach Tart Tatin: Local Honey, Lavender Ice Cream; Wine: Quady Essensio Orange Muscat, 2010
The James Beard House is located at 167 West 12th Street, NY, NY. The reception will begin at 7:00 p.m.; dinner at 8:00 p.m. Tickets are $130.00 per person for James Beard members; $170.00 per person for the general public (plus 7% tax & 20% gratuity). For additional information, or to make reservations, please call the James Beard House directly at (212) 627-2308.
Bon Appétit!
TAD
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