Sunday, July 3, 2011

Sustainable New England James Beard Dinner Photos

Here is a preview  of the Beard Dinner we did on Thursday night. Amazing lineup of chefs and friends I was fortunate enough to cook with.

Matt Maue -  now cooking in the Cobble Hill Section of  Brooklyn NY at Strong Place, ( Formerly Executive Chef of Tastings Wine Bar)
Matthew & Kate Jennings-  Farmstead Inc.
Will Gilson- Eat

A great group of assistants from the French Culinary Institute and a great surprise "assistant".... Jamie Bissonnette of Coppa & Toro (also Food & Wine Magazines Peoples Choice Best New Chef) came down from Boston to help us out.

Sous Vide Scallop "Crudo",Popcorn Puree, Corn Textures, Toasted Almond Milk Foam

Crispy New England Heritage Pork Torchon with Radishes, Eloté Velouté, Fennel Pollen, and Chicharrón Crumbs
Matt Jennings

Roasted Lamb Loin with Summer Vegetables, Romesco, Watercress Salsa Verde, and Potato Espuma
Will Gilson

Brambly Farm Goose Sausage with Rhubarb Mostarda, Buttermilk, Soft-Boiled Egg, and Summer Greens
Matt Maue

Rhubarb Upside-Down Cake with Ward’s Strawberry Ice Cream and Brown Butter Crème Anglaise
Kate Jennings

Great night, great friends, great food & great wine provided by Frogs Leap Winery which by the way is awesome juice!!

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