Gastropub pioneer April Bloomfield, a 2010 nominee for JBF Best Chef: NYC, is easily one of the most innovative chefs in town. Her rustic and seasonal cooking, infused with a European snout-to-tail mentality, has changed the way New Yorkers eat and continues to inspire an ardent following. She's taking charge of the Beard House kitchen on Thursday; here's what's on the menu:
Hors d’Oeuvre
Peekytoe Crab and Avocado Mousse Trifles
Scotch Quail Eggs
Chicken Liver on Pugliese Bread
Vincent Carême Vouvray NV
Dinner
Bacon-Wrapped Rabbit Terrine with Tarragon, Shallot, and Cornichon Salad and Prune Vinaigrette
Pairing: Stadlmann Mandel-Höh Zierfandler 2008
Roasted Pumpkin and Market Green Salad with Aged Pecorino and Balsamic Vinegar
Pairing: Damijan Kaplja Bianco 2004
Clam, Tomato, and Vegetable Aquacotta Stew with Grilled Bread and Extra Virgin Olive Oil
Pairing: St. Innocent Winery Pinot Blanc 2009
Bollito Misto with Traditional Accompaniments
Pairing: Malvirà San Michele Barbera d’Asti 2005
Poached Pear and Frangipane Tart with Prune–Armagnac Ice Cream
Pairing: Nardini Mandorla Grappa
Gastropub pioneer April Bloomfield, a 2010 nominee for JBF Best Chef: NYC, is easily one of the most innovative chefs in town. Her rustic and seasonal cooking, infused with a European snout-to-tail mentality, has changed the way New Yorkers eat and continues to inspire an ardent following. She's taking charge of the Beard House kitchen on Thursday; here's what's on the menu:
Hors d’Oeuvre
Peekytoe Crab and Avocado Mousse Trifles
Scotch Quail Eggs
Chicken Liver on Pugliese Bread
Vincent Carême Vouvray NV
Dinner
Bacon-Wrapped Rabbit Terrine with Tarragon, Shallot, and Cornichon Salad and Prune Vinaigrette
Pairing: Stadlmann Mandel-Höh Zierfandler 2008
Roasted Pumpkin and Market Green Salad with Aged Pecorino and Balsamic Vinegar
Pairing: Damijan Kaplja Bianco 2004
Clam, Tomato, and Vegetable Aquacotta Stew with Grilled Bread and Extra Virgin Olive Oil
Pairing: St. Innocent Winery Pinot Blanc 2009
Bollito Misto with Traditional Accompaniments
Pairing: Malvirà San Michele Barbera d’Asti 2005
Poached Pear and Frangipane Tart with Prune–Armagnac Ice Cream
Pairing: Nardini Mandorla Grappa
