Something special happens when a talented group of chefs joins forces in the kitchen. Don’t miss this creative collaboration: a celebration of spring’s arrival in the Northeast with a festive feast prepared by incredible local chefs who will be working together on each course.
Wild Mushroom, Balsamic, Parmesan, and Chive Cannoli
Burrata with Stinging Nettle–Walnut Pesto and Saba
Certified Angus Beef® Prime Strip with Smoked Corn Fumet and Habanero Custard
Domaine Vacheron Sancerre Rosé 2013
Oyster Duo > Lager-Brined and Smoked Willapa Bay Oyster with Slaw; and Pickled Beausoleil Oysters with Tomato Consommé and Dill
Domaine Huet Clos du Bourg Vouvray Sec NV
Asparagus Duo > Roasted New Jersey Asparagus with Cherry Grove Farm Havilah Cheese Pudding and Black Pepper Scone; and Asparagus–Escargot Bisque
Albert Boxler Sylvaner 2011
Cheek Duo > Stewed Veal Cheeks with Dinosaur Kale and Gremolata; and Braised Lamb Cheeks with Fava Beans, Lemon Yogurt, and Wild Herbs
Cantina dei Produttori Nebbiolo di Carema Riserva 2009
Frozen Grape–Vodka Intermezzo
Pork Duo > Slow-Roasted and Spanish Spice–Crusted Mosefund Farm Mangalitsa Pork Collar with Local Kale, Garbanzo Beans, and Farro; and Grilled White Marble Farms Pork Tenderloin with Spring Pea and Mint Pavé
La Rioja Alta Gran Reserva #904 2001
Renardat Fâche Vin du Bugey-Cerdon Rosé NV (in Magnum)
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