On Thursday, January 29, 2015, Eli Kulp, Executive Chef at Philadelphia’s Fork Restaurant, will be cooking dinner for the celebrated James Beard House in New York City. Chef Kulp’s menu, “Our Terroir,” will be inspired by the producers, culture, and history of the Pennsylvania area.
Hors d’Oeuvres: Cured Fluke with Buckwheat Crisps… Amish Chickens… Dried Carrots with Seaweed and Black Bread… Puffed Pretzels with Homemade “Cheez Whiz”; Wine Pairing: Pinnacle Ridge Brut Rosé, Pennsylvania, NV
First Course: Clam, Apple, Horseradish; Wine Pairing: Pinnacle Ridge Traminette, Pennsylvania, 2013
Second Course: Venison Carpaccio, Flavors of the Pine Barrens; Wine Pairing: Ravines Finger Lakes Dry Riesling, New York, 2013
Third Course: Sunflower Seed Risotto alla Kennett Square, Meadowset Farm Pecorino; Wine Pairing: Ravines Finger Lakes Pinot Noir, New York, 2011
Fourth Course: Roast Pork, Fermented Broccoli Rabe, Sharp Provolone; Wine Pairing: Va La “Mahogany” Avondale Field Blend, Pennsylvania, 2011
Fifth Course: Sunchoke Custard, Black Walnuts, Cider Apples
The cost of Chef Eli Kulp’s “Our Terroir” dinner is $170.00 per person for the general public; $130.00 per person for members of the James Beard Foundation.
Seating is extremely limited. Reservations may be made by (212) 627-2308 or online at the James Beard House webpage.
Bon Appétit!
TAD
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