Friday, March 23, 2012

'Classics' chefs' Beard dinner revealed

Update on the upcoming dinner by Something Classic group chefs (that's Marc Jacksina of Halcyon, Alyssa Gorelick of Fern and Blake Hartwick of Something Classic) June 28 at the James Beard House in New York:
The menu is set and confirmed. The dinner is $170, and you can get more information from Rachel Wormser at Reservations are only through the Beard House, at 212-627-2308.

Cocktails will be "Wine 'n Shine": Cheerwine, N.C. Moonshine, Carriage House 100% apple brandy (from Asheville), Amaro (an herbal liqueur) and orange bitters; and Carolina Cucumber Punch: N.C. muscadine wine, Blenheim's ginger ale, agave nectar, lemon juice, cucumber slices and thyme.

There'll be passed appetizers, then five courses, ranging from "Fish Camp" (softshell crab, smoked trout hush puppy and more) with Chateau Puech Haut "Tete de Belier" Mourvedre Rose AC Coteaux de Languedoc 2011; to "New Town Farm Tip-to-Tail Pork" (preserved pork cheek mousse with Appalachian black truffles, crispy cast iron pork belly, smoked shoulder corn pudding with New Town Farms collards, southern lomo tenderloin, S.C. mustard and Eastern Carolina barbecue sauces) with Hacienda Monasterio Crianza Ribera del Duero 2009.


Anonymous said...

Collards, in June?? Collards are a cool weather frost that taste best after a frost.