13 August 2015 Chef Todd Villani at James Beard House

Chef Todd Villani at James Beard House

August 13, 2015 By

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

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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8 October 2014 SOLD OUT Vincent Price Cookbook Dinner at James Beard House

SOLD OUT Vincent Price Cookbook Dinner at James Beard House

October 8, 2014 By
Francesco Palmieri

Francesco Palmieri

Chef Francesco Palmieri of The Orange Squirrel in Bloomfield, NJ will hosts his yearly Vincent Price Cookbook dinner at James Beard House on 10/30 at 7PM. The event sold out in just a couple days!

Once again, Chef Palmieri will cook dishes based on the Vincent & Mary Price’s 1965 cookbook, A Treasury of Great Recipes.

After learning of Chef Palmieri’s prior dinners in her father’s honor, Victoria Price, will be joining this year’s dinner for the first time to discuss her famous father’s passion for food and film.  

 

Chef Palmieri will recreate six legendary dishes that will be paired with the NEW Vincent Price Signature Collection wines which will make their New York City debut at the dinner. 

Some menu items will include (see full menu here):

Small Bites

Duck Liver Mousse / Apple / Crispy Shallots (Lüchow’s, NYC, p. 244)

Steak Tartare / Brioche / Quail Egg (Lüchow’s, NYC, p. 245)

Pasta Course

Spinach Lasagna / Béchamel / Crispy Tomato (The Royal Danieli, Italy, p. 106) 

Fish Course

Stuffed Trout / Truffled Shrimp Filled Mushroom Cap / Lemon Supreme (Fernand Point, Pyramide, Paris, France, p. 32)

Meat Course

Fillets of Lamb / Onion Sauce / Crispy Baby Artichoke (Tour d’Argent, Paris, France, p.69) 

Dessert I

Pot de Crème Chocolat / Brandy Snaps (Vincent & Mary Price, specialty of the house, p. 407)

Vincent Price Wines

Vincent Price Wines

The wines are being released in conjunction with the celebration of the 50th anniversary edition of the cookbook in 2015.  In addition, a specially brewed beer in the style Vincent Price enjoyed will be served at dinner created by Brewer Adam Young of Brooklyn Brewery.

Cost for the dinner is $130 for James Beard Foundation members and $170 for the general public. For additional details about the event: http://www.jamesbeard.org/events/vincent-price-legendary-gourmet

Cheers,

Veronique

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6 July 2011 A Brunch to Remember at ABC Kitchen

A Brunch to Remember at ABC Kitchen

July 6, 2011 By

I had brunch at ABC Kitchen this past Saturday and left inspired to purchase organic produce at Union Square Greenmarket to bring home and enjoy.  This new venture by famed Alsatian chef Jean-Georges Vongerichten truly impressed me with its décor, service and food.

According to the restaurant, “ABC Kitchen has a committed focus to local, sustainable and organic seasonal produce that does not use pesticides, synthetic fertilizers, insecticides or GMOs; meat, fish and dairy that is locally sourced where possible, from humanely treated pasture-fed animals free of antibiotics and hormones; teas, coffees, spices, organic wines, juices and elixirs that are organically cultivated on fair trade cooperatives celebrating and honoring sustainability, artistry and our global diversity.”

The brunch menu offers six “Market Table” options which are meant to be small plates to be enjoyed by all guests at the table.  Neat idea, no?  The options range from marinated olives ($6) to crab toast with lemon aioli ($15).  We opted for the roasted beets with homemade yogurt ($9) which were outstanding.  Several varieties of beets were featured over the tangiest, freshest yogurt and a drizzle of greenish olive oil and balsamic vinegar.  What a great way to level set our expectations of the meal to come!

Although the brunch entrée menu features some classics like eggs benedict ($18) and buttermilk pancakes ($15), the benny are served with ham from heritage pigs of famed Flying Pigs Farm and the cakes are served with lemon curd giving them an edge.  Our party opted for a goat cheese and spinach omelet over roasted cherry tomatoes ($18).  Farm-fresh eggs give this omelet a beautiful golden hue and the contrast between the tart goat cheese and the sweet tomatoes is great.

Mushroom, Parmesan and Oregano Pizza

ABC Kitchen, which was named Best New Restaurant of 2011 by the James Beard Foundation, offers several whole wheat pizzas ($14 – $18) and we chose the mushroom, parmesan and oregano version with a barely-cooked, sunny-side up egg on top.  WOW, this is the best pizza I have had in recent memory.  Woodsy mushrooms and salty cheese top the perfectly chewy, slightly charred crust.  A true winner that I highly recommend.

The service at ABC Kitchen is fun and knowledgeable.  The staff wears country-ish plaid shirts and Converse shoes.  The two servers who took care of our party were passionate about the food, knowledgeable about the ingredients and helped us with authentic enthusiasm.

Jean-Georges does it again with ABC Kitchen and its locavore sustainability theme.  This inventive restaurant, led by chef Dan Kluger, is a must-try when in New York City.

35 East 18th Street (between Broadway & Park Avenue)
New York, NY 10003
212 475 5829

www.abckitchennyc.com

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