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Autumn Harvest Feast


Mary Dumont Harvest/ Cambridge, MA

Following in the illustrious footsteps of Lydia Shire and Barbara Lynch, chef Mary Dumont recently took over the kitchen at Cambridge’s storied Harvest, where she upholds the restaurant’s esteemed legacy with locally sourced, progressive American menus like the one she has created for this seasonally inspired Beard House dinner.

Event Details

Mon, 09.22.2008

07:00 PM, US/Eastern

  • JBF Members $125
  • General Public $165
  • Event Location:
The Beard House
167 West 12th Street
NYC
  • Call 212.627.2308 to reserve.

Hors d’Oeuvre

Peekytoe Crab with Curry–Poppy Seed Vinaigrette

House-Smoked Duck with Brown Turkey Figs and Merrimack Valley Apiaries Honey

Harvest Prosciutto with Hand-Ladled Goat Cheese and Pine Nuts

Late Harvest Corn Beignets

Truffled Boyden Farms Beef Tartare

Schramsberg Brut Rosé 2004

Dinner

Applecrest Farm Orchard Cider–Poached Foie Gras with Hazelnut Brittle, Caramelized Cider Gastrique, Mâche Salad, and Black Pepper Brioche
La Face Cachée de la Pomme Neige Apple Icewine 2005

Atlantic Halibut with Salsify, Porcini, Pernod, and Bay Leaf
Scholium Project The Prince in His Caves Farina Vineyard Sauvignon Blanc 2006

Long Island Duck Breast à la Ficelle with Quince, Napa Cabbage, Haricots Verts, and Prosciutto–Lemongrass Consommé
Drew Winery Gatekeepers Pinot Noir 2006

Wolfe’s Neck Farm Beef Duo > Grilled Bavette and Daube with Nesenkeag Farm Celery, Celery Root, Thumbelina Carrots, and Périgueux Sauce
Page Wine Cellars The Stash Cabernet Sauvignon 2004

Fig Croustillant with Acacia Honey Glace, Chèvre Parfait, and Chamomile
Château Doisy Daëne Sauternes 2003
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