Dine with Design: Menu Preview with Taibe & Lewis

In less than two weeks, June 11th from 12:00-3:00 pm, five of America’s most inspirational Farm to Table chefs will converge at the late Philip Johnson’s Glass House in New Canaan to prepare their visionary seasonal creations.  The much anticipated Dine with Design – An Outdoor Celebration of Farm-to-Table Cuisine event includes several of the outstanding Chefs featured in the cookbook “Harvest to Heat – Cooking with America’s Best Chefs Farmers and Artisans.” The legendary Chef Michel Richard of Central Michel Richard in Washington DC and Michel in Washington, DC and McLean, VA; Chef Lee Chizmar of Bolete restaurant in Allentown, PA.; Chef Brian Lewis, co-creator of the Bedford Post, whose new restaurant, elm, opens this fall in New Canaan ; Chef Bill Taibe of LeFarmrestaurant in Westport; and Chef Derek Wagner of Nicks on Broadway in Providence, RI will each create a spectacular luncheon cuisine to delight the palate of all who attend.

Dine With Design Chef Menus 

Chef Michel Richard will bring his decades of Farm to Table passion to this event. Chef Richard’s contributions to both the local farm fresh movement plus his visionary culinary talents are legendary, and patrons to this event are fortunate to have the opportunity to meet and enjoy cuisine prepared by such a force behind the philosophy. Chef Richard will present two dishes at the event, Braised Short Ribs, plus a deliciously prepared Summer Salad.

Chef Lee Chizmar will combine his Northern California, East Coast and home town of Allentown influences to the Glass House event. Fresh from northeastern Pennsylvania, Chef Chizmar’s dishes include a House-smoked Pocono Rainbow Trout with Peas; a Puree of Sweet Ramps with Pickled Ramps; another ramp inspired dish with a Ramp with Cured Bacon with a Ramp Foam; a Chilled Carrot Soup accompanied by Jonah Crab, locally Foraged Mushrooms and a small amount of Parsley Oil; plus his final dish that will combine a House-made Head Cheese with Pickled Mushroom and Porcini Mustard sitting atop Black Pepper Crackers. 

Chef Brian Lewis’ professional career displays an inspiring dedication to creating strong relationships with local purveyors of the products that will be presented in his highly awaited opening of his new restaurant in New Canaan. Chef Lewis will prepare five dishes that will include an Asparagus Vichyssoise topped with Pistachios, Gremolata and Crisp House-made Pancetta; a DiStefano Family Farm Burrata accompanied by a Favette, Garlic Toasts and Miner’s Lettuce; a Maine Lobster Salad “Green Goddess” with Pickled Grapes, Cucumbers, Preserved Lemons and accented with a Lovage Mayonnaise; and finally a Grilled House-made Merguez Sausage with Aromatic Stone Fruits, Pickled Ramps and Sweet Pepper Juices.

Chef Bill Taibe is one of the leaders of the Fairfield County Farm to Table movement. His recent achievements include being named a semi-finalist for the 2011 James Beard Award for “Best Chef Northeast” and numerous other Connecticut culinary accolades.  Chef Taibe’s philosophy of letting the food inspire the dish will be presented in four locally inspired dishes at the event dedicated to the farm to table philosophy that will include Carrots and Bacon with Pumpernickel; a Smoked Foie Gras with Foraged Berries; a cold Potato and Ramp Soup; and finally an Asparagus and Fava Bean Salad with Trout Roe and a Creamed Dressing.

Chef Derek Wagner’s passion for the Farm to Table movement is evidenced by his constantly delivering food with the attention to details combined with his strong relationships with local producers. Chef Wagner's presentations will consist of several Providence, RI  inspired dishes and will include a Point Judith Seafood and Potato Potage with Crème Fraiche, Chives and Dill; a Baffoni Farm Chicken Liver Paté with an accompaniment of hot mustard and a relish of pickled local vegetables; Point Judith White Fish with a Caraway-Citrus Aioli and Asparagus with a Baffoni Farm Fresh Egg; a Barbeque Spiced Heritage Breed Pork with a Chili Sauce and Buttermilk-Cornbread Biscuits and finally a Summer Vegetable Salad with Narragansett Creamery Feta, Poppy Seed, Garden Herb and Honey Toasted Nuts. 

In addition several purveyors will add delicacies throughout the afternoon. The event will commence with a delightful selection of nuts and spirits from Freddy Guys Hazelnuts from Monmouth, OR and Tuthilltown Spirits from Gardiner, NY, respectively. In addition, Rappahonnock River Oysters from Topping, VA will supply a delightful selection of freshly shucked oysters; Jasper Hill Farms from Greensboro, VT will tantalize the guests with a delicious selection of artisan cheeses. To culminate the event, guests will enjoy Theo Chocolates from Seattle, WA and Cookies by Master Baker Mark Furstenberg from Washington, DC.

A limited number of tickets are still available to enjoy exquisitely delicious and inventive cuisine surrounded by the beauty of the Glass House buildings, grounds and art collections. Each guest will receive a signed copy of the Harvest to Heat cookbook. Dine with Design tickets may be purchased online at philipjohnsonglasshouse.org or via phone at 866.811.4111.