The just-published Harvest to Heat cookbook celebrates the collaborative efforts of the visionary small-scale farmers, artisanal producers, and prescient chefs who are leading the charge to shape the future of our food world. Monday night's Beard House dinner will showcase five of the book’s influential chef-advocates and their exquisite farm-to-table cuisine. Check out the menu below (and click here to make your reservation):
Hors d’Oeuvre
Chilled Island Creek Oysters with Crisp Shiitakes, Scallion Spears, and Roasted Shiitake Mignonette
Crisp Pete’s Farm Pork Cheeks with Apple Butter and Candied Bacon
Baffoni’s Poultry Farm Chicken Liver Pâté with Hazelnuts, Late-Summer Berry Preserves, and Raw Local Honey on House-Baked Brioche
Cured Foie Gras with Autumn Fruit on Squash Toasts
Pairing: Bedell Cellars Blanc de Blanc 2005
Dinner
Pete’s Farm Radicchio with Boehme’s Orchard Apples, Local Pumpkin, and Jasper Hill Farm Blue Cheese–Buttermilk Vinaigrette
Pairing: Bedell Cellars Taste White 2008
Preserved Tomato Soup with Pickled Veal Tongue and Rye Chips
Pairing:Corey Creek Vineyards Gewürztraminer 2008
Dayboat Scallops with Pork Belly Ravioli, Porcini Purée, Local Mushrooms, Kale, and Apple Gastrique
Pairing: Bedell Cellars Gallery 2008
Blackbird Farm Beef with Pumpkin–Carrot Purée, Wilted Greens, Lardons, and Oxtail–Port Jus
Pairing: Bedell Cellars Musée 2007
Sachertorte with Strawberry–Rhubarb Jam Sorbet and Cacao Meringue
Local Grapes with Tuthilltown Whiskey Chocolates and Honey Petit Fours
The just-published Harvest to Heat cookbook celebrates the collaborative efforts of the visionary small-scale farmers, artisanal producers, and prescient chefs who are leading the charge to shape the future of our food world. Monday night's Beard House dinner will showcase five of the book’s influential chef-advocates and their exquisite farm-to-table cuisine. Check out the menu below (and click here to make your reservation):
Hors d’Oeuvre
Chilled Island Creek Oysters with Crisp Shiitakes, Scallion Spears, and Roasted Shiitake Mignonette
Crisp Pete’s Farm Pork Cheeks with Apple Butter and Candied Bacon
Baffoni’s Poultry Farm Chicken Liver Pâté with Hazelnuts, Late-Summer Berry Preserves, and Raw Local Honey on House-Baked Brioche
Cured Foie Gras with Autumn Fruit on Squash Toasts
Pairing: Bedell Cellars Blanc de Blanc 2005
Dinner
Pete’s Farm Radicchio with Boehme’s Orchard Apples, Local Pumpkin, and Jasper Hill Farm Blue Cheese–Buttermilk Vinaigrette
Pairing: Bedell Cellars Taste White 2008
Preserved Tomato Soup with Pickled Veal Tongue and Rye Chips
Pairing:Corey Creek Vineyards Gewürztraminer 2008
Dayboat Scallops with Pork Belly Ravioli, Porcini Purée, Local Mushrooms, Kale, and Apple Gastrique
Pairing: Bedell Cellars Gallery 2008
Blackbird Farm Beef with Pumpkin–Carrot Purée, Wilted Greens, Lardons, and Oxtail–Port Jus
Pairing: Bedell Cellars Musée 2007
Sachertorte with Strawberry–Rhubarb Jam Sorbet and Cacao Meringue
Local Grapes with Tuthilltown Whiskey Chocolates and Honey Petit Fours
