On the Menu: Harvest to Heat

Harvest to Heat The just-published Harvest to Heat cookbook celebrates the collaborative efforts of the visionary small-scale farmers, artisanal producers, and prescient chefs who are leading the charge to shape the future of our food world. Monday night's Beard House dinner will showcase five of the book’s influential chef-advocates and their exquisite farm-to-table cuisine. Check out the menu below (and click here to make your reservation): Hors d’Oeuvre Chilled Island Creek Oysters with Crisp Shiitakes, Scallion Spears, and Roasted Shiitake Mignonette Crisp Pete’s Farm Pork Cheeks with Apple Butter and Candied Bacon Baffoni’s Poultry Farm Chicken Liver Pâté with Hazelnuts, Late-Summer Berry Preserves, and Raw Local Honey on House-Baked Brioche Cured Foie Gras with Autumn Fruit on Squash Toasts Pairing: Bedell Cellars Blanc de Blanc 2005 Dinner Pete’s Farm Radicchio with Boehme’s Orchard Apples, Local Pumpkin, and Jasper Hill Farm Blue Cheese–Buttermilk Vinaigrette Pairing: Bedell Cellars Taste White 2008 Preserved Tomato Soup with Pickled Veal Tongue and Rye Chips Pairing:Corey Creek Vineyards Gewürztraminer 2008 Dayboat Scallops with Pork Belly Ravioli, Porcini Purée, Local Mushrooms, Kale, and Apple Gastrique Pairing: Bedell Cellars Gallery 2008 Blackbird Farm Beef with Pumpkin–Carrot Purée, Wilted Greens, Lardons, and Oxtail–Port Jus Pairing: Bedell Cellars Musée 2007 Sachertorte with Strawberry–Rhubarb Jam Sorbet and Cacao Meringue Local Grapes with Tuthilltown Whiskey Chocolates and Honey Petit Fours

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