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Autumn Landscapes


Matthew Weingarten Inside Park at St. Bart’s/ NYC

With the crisp air and bountiful harvest, autumn is a season for good eating. And for Savoy alum Matthew Weingarten, known for his well-executed American cooking, it’s also a season for new beginnings as he takes on the role of executive chef of Inside Park at St. Bart’s, the new dining destination in the landmark church.

Event Details

Thu, 10.16.2008

07:00 PM, US/Eastern

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

Hors d’Oeuvre

Wild-Foraged Ginkgo Nut Custard

Oysters and Algae

Spanish Mackerel with Sweet Chestnuts

Pressed Rabbit with Pickled Porcini and Sage

Charbay Herb-Infused Aperitif Trio

Dinner

Air-Dried Venison, Pork Liver Pâté, Smoked Beef Tongue, Duck Rillettes, and Garlic Sausage, Served with Harvest Pickles and Hearth-Baked Bread
Eve’s Cidery Autumn’s Gold Sparkling Apple Cider

Ribollita with Black Brandywine Tomato, Hardneck Garlic, Shell Beans, and Assorted Cruciferous Vegetables
Tio Pepe Fino Sherry

Pine-Smoked Catskill Trout with Winter Squashes, Mustard Apples, and Shagbark Hickory Cream
Peconic Bay La Barrique Chardonnay 2005

Wood-Roasted Squab with Braised Lettuce and Green Wheat and Rose Hip Jam
Olivier Leflaive Côte de Beaune Bourgogne Rouge 2005

Local Cheese with Rooftop Honey and Summer Preserves
Elyse Morisoli Vineyard Zinfandel 2005

Hand-Stretched Strudel with Antique Newtown Pippin Apples, Toasted Walnuts, and Cultured Cream
Gordon Brothers Icewine 2006

Old-Fashioned Sweets
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