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Eye Candy: Puffed Pollock Crackers with Olive Tapenade, Smoked Crème Fraîche, and Lemon Balm

Hilary Deutsch

February 02, 2016

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Landlocked Montclair, New Jersey, and coastal Dover, New Hampshire, couldn’t seem more different, but for chefs and friends Bryan Gregg and Evan Hennessey, a Beard House collaboration was the perfect opportunity to celebrate the bounty of land and sea. At their recent wintry dinner, the two culinary charmers presented a boundary-pushing, surf-and-turf menu, which included these stunning puffed pollock crackers with bursts of autumn olive tapenade, tangy smoked crème fraîche, and fragrant lemon balm. A perfect example of their shared hyper-seasonal and regionally inspired ethos, these dainty canapés didn't last long.

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

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