Harold Moore, Heather Bortnem and their team at the James Beard house
Rabbit Rillettes with Mustard and Cornichons on Rosemary Crackers
Smoked Salmon with Dill and Cream Cheese on Miniature Bagels
Croque Madame Bites with Quail Eggs, Ham, and Mornay Sauce
Spring Vegetable Brochettes with Honey–Lime Vinaigrette
Heather Bortnam prepares Commerce signature bread service
Marinated Hamachi Ceviche with Yuzu, Tomatoes, Chilies, and Cilantro
A Taste of Two Pastas > Roasted Sweet Potato Tortelloni with Hazelnuts, Pomegranate, and Beurre Noisette; and Hand-Rolled Orecchiette with Oxtail, Trotter, and Tripe Ragù
Gently Cooked Skuna Bay Craft Raised Salmon with Fava Beans, Yogurt, and Crispy Quinoa
Whole-Roasted Chicken with Spring Vegetables, Truffled Potato Purée, Foie Gras Stuffing, Sautéed Broccoli, and Burnt Garlic
Dinner

The New Classic

Harold Moore

Commerce, NYC

Baker Heather Bortnem

Commerce, NYC

Although Commerce is nestled in one of the West Village’s quietest nooks, it wasn’t long before word got out about past JBF Rising Star nominee Harold Moore’s instant-classic dishes like chicken for two and Heather Bortnem’s delicious housemade breads. This dinner will feature boutique selections from New Wines of Greece.

Event photos by Jeffrey Gurwin.

MENU

  • Hors d’Oeuvre

    • Gougères
    • Rabbit Rillettes with Mustard and Cornichons on Rosemary Crackers
    • Smoked Salmon with Dill and Cream Cheese on Miniature Bagels
    • Croque Madame Bites with Quail Eggs, Ham, and Mornay Sauce
    • Surryano Ham Croquettas
    • Spring Vegetable Brochettes with Honey–Lime Vinaigrette
    • Kir Yianni Akakies 2012​
  • Dinner

    • For the Table > Commerce Signature Bread Service
    • Marinated Hamachi Ceviche with Yuzu, Tomatoes, Chilies, and Cilantro     
    • Alpha Estate Sauvignon Blanc 2012
    • A Taste of Two Pastas > Roasted Sweet Potato Tortelloni with Hazelnuts, Pomegranate, and Beurre Noisette; and Hand-Rolled Orecchiette with Oxtail, Trotter, and Tripe Ragù 
    • Kallisti Boutari 2007
    • Gently Cooked Skuna Bay Craft Raised Salmon with Fava Beans, Yogurt, and Crispy Quinoa
    • San Gerassimo Robola of Cephalonia 2011
    • Whole-Roasted Chicken with Spring Vegetables, Truffled Potato Purée, Foie Gras Stuffing, Sautéed Broccoli, and Burnt Garlic
    • Tsantali Rapsani Reserve 2009
    • The Best Coconut Cake
    • Parparoussis Muscat NV
    • WINES GENEROUSLY PROVIDED BY NEW WINES OF GREECE.

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 05.20.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

November 2013

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Greenhouse Gallery Fri, 11.01.2013
 
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