Chef Corey Heyer and his team in the Beard House kitchen
Smoked Bluefish with Gruyère on Thyme Crackers
Cape May Salt Oysters with Cucumber Relish
Clam Shooters with Horseradish–Tomato Water
Lobster Summer Rolls with Glass Noodles, Mint, and Yuzu Mayonnaise
Fluke Crudo with Charred Cantaloupe, Crispy Prosciutto, Red Pepper Marmalade, and Balsamic Reduction
Prepping heirloom tomatoes in the Beard House kitchen
Barnegat Inlet Scallops with Baby Arugula, Garden Vegetables, Radishes, Fried Shallots, and Citrus–Basil Emulsion
Seared Skate with Cauliflower Purée, Honshimeji Mushrooms, Fava Beans, Summer Squash, and Brown Butter–Caper Sauce
Striped Bass with Potato Galette, Sweet Corn, Melted Leeks, Oven-Roasted Tomatoes, and Lemon Thyme
Peach Tarte Tatin with Local Honey and Lavender Ice Cream
Dinner

Garden State Bounty

Corey Heyer and Sommelier Terri Baldwin
The Bernards Inn, Bernardsville, NJ

New Jersey native Corey Heyer worked with legendary chefs Daniel Boulud, Jean-Georges Vongerichten, and Tom Colicchio before returning to his home state to helm the kitchen at the historic Bernards Inn. For this Beard House dinner, the chef has crafted a spectacular seafood menu to be paired with wines selected by Terri Baldwin.

 

Event photos taken by Joan Garvin.

Related Info:

MENU

  • Hors d’Oeuvre

    • Smoked Bluefish with Gruyère on Thyme Crackers
    • Cape May Salt Oysters with Cucumber Relish
    • Clam Shooters with Horseradish–Tomato Water
    • Blue Crab–Zucchini Tarts
    • Lobster Summer Rolls with Glass Noodles, Mint, and Yuzu Mayonnaise
    • Zardetto Brut Prosecco NV
  • Dinner

    • Fluke Crudo with Charred Cantaloupe, Crispy Prosciutto, Red Pepper Marmalade, and Balsamic Reduction
    • Domaines Ott Château de Selle Côtes de Provence Rosé 2011
    • Barnegat Inlet Scallops with Baby Arugula, Garden Vegetables, Radishes, Fried Shallots, and Citrus–Basil Emulsion
    • Whitehaven Sauvignon Blanc 2011
    • Seared Skate with Cauliflower Purée, Honshimeji Mushrooms, Fava Beans, Summer Squash, and Brown Butter–Caper Sauce
    • Wente Vineyards Riva Ranch Chardonnay 2010
    • Striped Bass with Potato Galette, Sweet Corn, Melted Leeks, Oven-Roasted Tomatoes, and Lemon Thyme
    • Belle Glos Meiomi Pinot Noir 2010
    • Peach Tarte Tatin with Local Honey and Lavender Ice Cream
    • Quady Essensia Orange Muscat 2010

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 08.09.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

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