New York here we come…. James Beard Dinner

On the tail of my last post with our work on the Harvest To Heat project comes a trip to the big city.  The books release will culminate with a dinner at the coveted James Beard House in New York, on this coming Monday, November 1, 2010.  The team and I are really looking forward to cooking in the big city and working in the famed kitchen at the James Beard House.

The dinner will feature chefs from New York, Pennsylvania, Connecticut, Vermont, and of course Rhode Island.  I always look forward to working with chefs from other restaurants, and this should prove to be a really fun dinner.

Our dish will feature dry aged Blackbird Farm beef tenderloin with wilted bitter greens, Stoney Hill Farm pork belly lardons, Schartner Farm carrot puree & port wine jus.  We are also doing a canape of Baffoni Farm chicken liver with hazelnut, Schartner Farm berry preserve & toasted brioche.

To say the least, its an honor to be involved in the book, and an honor to cook at the house!

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