Five of Connecticut’s hottest culinary talents take on Manhattan with a regional wine dinner inspired by Connecticut’s waterways, fields and cheese cave
Move over, Vermont. Food critics, gourmands and locavores are buzzing about Connecticut’s white-hot farm table food scene. The James Beard House is bringing five of the Nutmeg State’s leading culinary talents to Manhattan for a regional Farm Table Feast on April 12.
From tender spring lamb to impossibly creamy burrata, leading chefs know that fresh local ingredients are the key to memorable meals. To showcase the region’s culinary riches, the Connecticut Farm Table Cookbook hand-picked five stars of Connecticut’s culinary scene to collaborate on a killer, multicourse feast. (With wine pairings!)
Geoff Lazlo (Mill Street Bar & Table), Dan Magill (Arethusa al Tavolo), Nick Martschenko (South End and South End Uncorked), Pat Pascarella (Bar Sugo), James Wayman (Oyster Club), Pastry Chef Caryn Stabinsky (Mill Street Bar & Table)
The evening’s inspired local menu, spotlighting regionally raised ingredients, features local treasures including briny Noank Oysters and succulent Lobster plucked from the Long Island Sound; handmade Bleu Cheese from Bantam’s Arethusa Farm, and heritage-breed duck from New Hartford’s MarWin Farm.
As a parting gift, all guests will receive a copy of The Connecticut Farm Table Cookbook, a title that celebrates the relationship between passionate Connecticut chefs and the hardworking farmers, fishermen, ranchers and food artisans who supply them.
Noank Oysters with Lardo and Smoked Horseradish
Octopus with Crispy Speck, Torched Orange Mostarda, Potato Salad, and Togarashi
Smoked Lamb Ribs with Spicy Vinegar Slaw and Fruit Marmalade
Arethusa Blue Cheese Mousse Cones with Quince Preserve and Pickled Grapes
Arethusa Bella Bantam Cheese Gougères
Venison Tartare with Black Garlic, Smoked
Paprika, and Wild Watercress
CHAMPAGNE DUC DE ROMET BRUT PRESTIGE NV
FERRARI PERLÉ TRENTO CHARDONNAY 2006
JUDEKA CERASUOLO DI VITTORIA 2013
Long Island Lobster Crudo with Sunchokes, Wild Nettles, and Amaranth
MARCHESI MAZZEI BELGUARDO VERMENTINO 2013
Burrata Cappelleti with Morel Dashi, Peas, Crab, Sea Urchin, and Smoked Ramp Oil
MASTROBERARDINO GRECO DI TUFO 2013
Spring-Dug Carrots with Spruce-Roasted Beets, Farm to Hearth Boston Brown Bread, Charred Walnut Crème Fraîche, and Tesa
FRATELLI ALESSANDRIA VERDUNO PELAVERGA 2014
MarWin Farm Rabbit Dégustation with Millstone Carrots, Peas, Pea Shoots, and Sherry Sauce
CHÂTEAU MONTUS PACHERENC DU VIC-BILH SEC 2010
Laurel Ridge Farm Beef Duo with Spring Onion Trio
CHÂTEAU HAUT-SURGET LALANDE-DE-POMEROL 2012
Cocoa Biscuits with Rhubarb, Orange, and Fennel
ALVEAR MONTILLA-MORILLES OLOROSO ASUNCION
PEDRO XIMÉNEZ SHERRY NV
Details: Tuesday, April 12, 7:00 PM
The Beard House, 167 W. 12th Street, New York, NY
Members $130 / General Public $170 Buy Tickets here
Tickets to events held at the James Beard House cover the cost of food and a unique dining experience. Dinners are prepared by culinary masters from all regions of the United States and around the world. All alcoholic beverages are provided on a complimentary basis and are not included in the ticket price. This event includes one copy of The Connecticut Farm Table Cookbook per ticket.