This week, I was invited to attend the “Jersey Bounty” dinner at the prestigious James Beard House. The event was the brainchild of Chef Todd Villani of Carlstadt’s Terre à Terre.
The menu featured seasonal dishes showcasing the state’s peak summer produce. The cocktail hour was peppered with Jersey fresh hors d’oeuvres:
- Juniper-Cured Goffle Road Poultry Farm Duck Prosciutto with Ginger Mustard on Pretzels
- Vietnamese Crab Spring Rolls with Rice Noodles, Spiced Peanuts, and Micro-Shiso
- East Coast Oysters with Borage, Riesling Mignonette, and Cucumber Caviar
- New Jersey Heirloom Tomato Gazpacho with Lovage and Pickled Ramps
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- Chef Villani (2nd from left) and team
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- Duck Prosciutto
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- Gazpacho
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- Scallops
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- Raspberry Crostada
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- Jean Edwards Sauvignon Blanc
The 6-course dinner included:
- Tuna with Beet Mousse, Melon, Radishes, and Microgreens
- Viking Village Scallops with Charred Corn, Shibumi Farm Mushrooms, and Corn Milk
- Duck Confit with Seeds-and-Grains, August Lettuces, Blackberry Confiture, and Nutmeg Vinaigrette
- Nicolosi Fine Foods Berkshire Black Pork Belly with Sumac Grits, New Jersey Peaches, and Wild Basil
- Elysian Fields Farm Lamb with Caramelized Leek–Lamb Bacon Gratin and Rapini Purée
- Lavender–Raspberry Crostata with Lemon–Mascarpone Gelato, Raspberry Curd, and Frangipane
It’s always exciting to see even the most seasoned chefs in awe in the Beard House kitchen and it was no different seeing Chef Villani and his support team.
A great evening made even better with Jean Edwards Cellars wines in my glass.
Cheers,
Veronique
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