Tuesday, March 15, 2011

Sustainable New England James Beard Dinner

Sustainable New England James Beard Dinner June 30, 2011

Chef Richard Garcia , 606 Congress , Boston MA
Chef Will Gilson, Garden At The Cellar , Cambridge MA
Chef Matt Maue , Tastings Wine Bar & Bistro, Foxboro MA
Chefs Matt & Kate Jennings, Farmstead & La Laiterie, Providence RI

Blackbird Farm's Beef Tongue Taco, Polenta Tortilla, Pimenton Aioli, Pickled Radish
Grilled Merguez sausage with yogurt, sumac, summer pickles and nigella seed bread
Fresh Fig Tartlet, Whipped Ricotta, Honey Vinegar, Little Herbs
Octopus & Heirloom Tomato Ceviche

First Course
Maine Diver Scallops
9 year Aged Popcorn & Puree, Almond Foam, Sea Salted Caramel Shards
Chef Richard Garcia

Second Course
Crispy New England Heritage Pork Torchon
Radishes, Elote Veloute, Fennel Pollen & Chicharron Crumbs
Chef Matt Jennings

Third Course
Brambly Farm's Goose Sausage
Rhubarb Mustardo, Buttermilk, Soft Boiled Egg, Summer Greens
Chef Matt Maue

Fourth Course
Roasted Lamb Loin With Summer Vegetables
romesco, watercress salsa verde and potato espuma
Chef Will Gilson

Dessert Course
Rhubarb Upside Down Cake, Ward's Strawberry Ice Cream, Brown Butter Créme Anglaise
Chef Kate Jennings

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