Adam Longworth, Ron Paprocki and their team at the Beard House
Hamachi Crudo with Orange, Cucumber, and Avocado
Wagyu Beef Carpaccio with Yuzu, Soy Pearls, Jalapeño Aïoli, and Radishes
Shiitake Mushroom Soup with Smoked Bacon Meringue, Coffee Vinegar, and Hazelnut Oil
Roasted Halibut with Jasmine Rice, Carrot Purée, and Coconut–Lime Emulsion
Garganelli with Vermont Spring Lamb Bolognese, Artichokes, Peas, Ramps, Mint, and Vermont Goat’s Milk Feta
Whey-Fed Vermont Rack of Pork with Creamy Polenta, Maple–Apple Mostarda, Jalapeños, and Pork Jus
Wild Chocolate Crémeux with Black Cacao, Bing Cherries, and Cherry Balsamico
Dinner

Uncommonly Fabulous

Adam Longworth

The Common Man Restaurant, Warren, VT

Wine Director Lorien Wroten

The Common Man Restaurant, Warren, VT

Pastry Chef Ron Paprocki

Gotham Bar and Grill, NYC

A year ago Adam Longworth traded in his role as chef de cuisine under Alfred Portale at the storied Gotham Bar and Grill to take over a charming restaurant in a 19th-century Vermont barn. For this event, Longworth will collaborate with former colleague Ron Paprocki, Gotham’s pastry chef, on this exquisite New American meal.

Event photos by Joan Garvin. 

 

MENU

  • Hors d’Oeuvre

    • Hamachi Crudo with Orange, Cucumber, and Avocado
    • Foie Gras Pastrami
    • Fava Bean Toasts 
    • B.L.T. Sandwiches
    • Château de Lavernette Granit Brut Nature NV
  • Dinner

    • Wagyu Beef Carpaccio with Yuzu, Soy Pearls, Jalapeño Aïoli, and Radishes
    • Ravines Dry Riesling 2011
    • Shiitake Mushroom Soup with Smoked Bacon Meringue, Coffee  Vinegar, and Hazelnut Oil
    • Denis Jamain Reuilly Pinot Gris 2011
    • Roasted Halibut with Jasmine Rice, Carrot Purée, and Coconut–Lime Emulsion
    • Leo Hillinger Pinot Blanc 2011
    • Garganelli with Vermont Spring Lamb Bolognese, Artichokes, Peas, Ramps, Mint, and Vermont Goat’s Milk Feta
    • Domaine des Sablonnettes Les Copines Aussi Gamay 2010
    • Whey-Fed Vermont Rack of Pork with Creamy Polenta, Maple–Apple Mostarda, Jalapeños, and Pork Jus
    • Sbragia Gino's Vineyard Zinfandel 2010
    • Key Lime Cream with Rhubarb Compote and Celery Ice Cream 
    • Wild Chocolate Crémeux with Black Cacao, Bing Cherries, and Cherry Balsamico

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 05.21.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

May 2014

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Greenhouse Gallery Thu, 05.01.2014
 
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