On the Menu: Boldly Rustic

April Bloomfield Gastropub pioneer April Bloomfield, a 2010 nominee for JBF Best Chef: NYC, is easily one of the most innovative chefs in town. Her rustic and seasonal cooking, infused with a European snout-to-tail mentality, has changed the way New Yorkers eat and continues to inspire an ardent following. She's taking charge of the Beard House kitchen on Thursday; here's what's on the menu: Hors d’Oeuvre Peekytoe Crab and Avocado Mousse Trifles Scotch Quail Eggs Chicken Liver on Pugliese Bread Vincent Carême Vouvray NV Dinner Bacon-Wrapped Rabbit Terrine with Tarragon, Shallot, and Cornichon Salad and Prune Vinaigrette Pairing: Stadlmann Mandel-Höh Zierfandler 2008 Roasted Pumpkin and Market Green Salad with Aged Pecorino and Balsamic Vinegar Pairing: Damijan Kaplja Bianco 2004 Clam, Tomato, and Vegetable Aquacotta Stew with Grilled Bread and Extra Virgin Olive Oil Pairing: St. Innocent Winery Pinot Blanc 2009 Bollito Misto with Traditional Accompaniments Pairing: Malvirà San Michele Barbera d’Asti 2005 Poached Pear and Frangipane Tart with Prune–Armagnac Ice Cream Pairing: Nardini Mandorla Grappa

Leave A Reply

Log in to post comments