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Eye Candy: Pork Belly with Celeriac Purée, Braised Apples, and Apple Jelly

Hilary Deutsch

Hilary Deutsch

February 09, 2016


Perched on the shores of Lake Champlain, Vermont's historic Basin Harbor Club beckons guests with its spectacular surroundings and singular cuisine—much of which comes directly from the resort’s bountiful on-site farm. Last month, lucky Beard House guests sampled the rich flavors of the Green Mountain State’s terroir when chef Christian Kruse served up a hyper-seasonal feast. His menu brimmed with dishes like golden beet risotto, graham-crusted venison with spiced pear purée, and a curried delicata squash soup that would make any New Englander proud. A true standout of the night was Kruse’s luscious 16-hour-cooked local pork belly with creamy celeriac purée. Tart and juicy Champlain Orchards apples accompanied the dish in a trio of preparations: braised, jellied, and whipped into an airy foam. By the end of the evening, guests were ready to book their next Vermont getaway, plaid shirts in tow.

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by Rina Oh.


Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.