On Tuesday, August 11, 2015, Chef Todd Villani, owner of the NJ-based farm-to-table restaurant Terre à Terre, 312 Hackensack Street, Carlstadt, New Jersey, will prepare a five-course dinner highlighting local, farm-fresh foods at the prestigious Manhattan-based James Beard House. The Garden State Bounty dinner will feature seasonal dishes with Chef Villani’s creative blend of exotic flavors and ingredients – his signature approach to preparing foods with an international flair.
Farm partners for the dinner include: Bergen County, NJ, based Goffle Road Poultry Farm; Blue Moon Acres Farm based in Pennington, NJ; Bracco Farms; PA-based Elysian Fields Farm; Nicolosi Foods; Bucks County, PA, Carousel Farm Lavender; and Shibumi Farm, which grows exotic mushrooms from its Princeton-based farm.
Wines for the dinner will be donated by Jean Edwards Cellars and Bougetz Cellars. Jean Edwards works with some of Napa Valley’s best-know and respected growers. For the dinner, they will donate a 2014 Jean Edwards Cellars Dalla Gasperina Vineyard Saignon Blanc and a 2011 Jean Edwards Cellars Napa Valley Cabernet Sauvignon. Bougetz Cellars is donating a 2012 “The Cairn” Pinot Noir from the Sonoma Coast.
The Summer Bounty dinner menu is noted below…
Hors d’Oeuvres: Juniper-Cured Goffle Road Poultry Farm Duck Prosciutto with Ginger Mustard on Pretzels… Vietnamese-Style Crab Spring Rolls with Rice Noodles, Spiced Peanuts, and Micro-Shiso… East Coast Oysters with Borage, Riesling Migonette, and Cucumber Caviar… New Jersey Heirloom Tomato Gazpacho with Lovage and Pickled Ramps
Dinner: Tuna with Beet Mousse, Melon, Radishes, and Micro Greens… Viking Village Scallops with Charred Corn, Shibumi Farm Mushrooms, and Corn Milk… Duck Confit with Seeds-and-Grains, August Lettuces, Blackberry Confiture, and Nutmeg Vinaigrette… Nicolosi Fine Foods Berkshire Black Pork Belly with Sumac Grits, New Jersey Peaches, and Wild Basil… Elysian Fields Farm Lamb with Caramelized Leek-Lamb Bacon Gratin and Rapini Purée… Lavender-Raspberry Crostata with Lemon-Mascarpone Gelato, Raspberry Curd, and Frangipane
The cost of the Summer Bounty Dinner is $130 per person for James Beard Foundation members and $170 for non-members. Reservations may be made with the James Bears House at http://www.jamesbeard.org/events/garden-state-bounty-O or by calling (212) 627-2308. Friends and fans of Terre à Terre can access a limited number of discounted tickets by calling the restaurant at 201) 507-0500.
Bon Appétit!
TAD
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