bi blog header 4

The Bernards Inn Logo

  • Home
    Home This is where you can find all the blog posts throughout the site.
  • Categories
    Categories Displays a list of categories from this blog.
  • Tags
    Tags Displays a list of tags that have been used in the blog.
  • Bloggers
    Bloggers Search for your favorite blogger from this site.
  • Archives
    Archives Contains a list of blog posts that were created previously.
  • Login
    Login Login form

CELEBRATE GARDEN STATE'S BOUNTY WITH US AT JAMES BEARD HOUSE

If your schedule allows you some free time in August, please join us at the legendary James Beard House in NYC on August 9 for a dinner you will not soon forget. The Bernards Inn will be hosting a “Garden State Bounty” dinner with the menu designed by our chef Corey Heyer with wines to accompany the dishes that I have chosen myself. The menu will feature local coastal seafood and fresh summer garden ingredients.

The mission of the James Beard House is to provide a culinary showcase which supports the James Beard Foundation’s mission of celebrating, preserving, and nurturing America’s diverse culinary heritage. It is an honor to be invited to present a dinner at the Beard House and we are all very excited.

The venue at the James Beard house is unique. Hopefully, it will be a beautiful summer evening allowing us to have the cocktail reception in the courtyard. The house itself is an old brownstone and the dining takes place in different rooms located throughout the house. You actually have to walk right through the kitchen to get to the back garden patio, and you may be seated at a table upstairs or downstairs. You will have an opportunity to see the chefs in action preparing your dinner for the evening.



•      Hors d’ oeuvres will be passed such as smoked blue fish with Gruyere & thyme cracker, Cape May salt oysters with cucumber relish, clam shooter with horseradish tomato water, Blue crab and zucchini tart, Lobster summer roll with glass noodles mint, and yuzu mayonnaise. While nibbling on these hors d’oeuvres, you can sip a wonderful dry (brut) Prosecco from Zardetto. Proseccos are hot right now, (not literally, figuratively) and you will see many people choosing them as their summer cocktail choice. The soft white foam with fresh aromatic aromas, delicate, soft and harmonious on the palate make this wine very easy to enjoy without the price tag of a champagne.

•      Another super hot wine (again, figuratively) are the Roses. Domaine Ott, “Chateau de Selle” Cotes de Provence Rose will be served with Fluke Crudo that will be prepared with charred cantaloupe, crispy prosciutto, red pepper marmalade with balsamic reduction. This rose is fresh, light, delicate, with a pale orange rose color. Serve beautifully chilled and just enjoy a really pleasant glass of wine. And yes, real men drink Rose in case you were wondering! Actually, it emphasizes they may be in the know…

•      Barnegat Inlet Scallops with baby arugula, garden vegetables, radish, fried shallots, citrus and basil emulsion will be paired with White Haven Sauvignon Blanc from Marlborough New Zealand. Another fresh, clean, unoaked wine showing herbaceousness, citrus fruits, grassy notes with a lingering finish.

•      Seared Skate with cauliflower puree, honshimeji mushrooms, fava beans, summer squash, brown butter and caper sauce will be paired with Wente Riva Ranch Chardonnay, Arroyo Seco Monterey. The creaminess of the cauliflower with the texture of the brown butter sauce bring out the creaminess, vanilla and butter notes. This is a true marriage of food and wine that wakes up the taste buds.

•      Striped Bass with potato galette, sweet corn, melted leeks, oven roasted tomatoes, lemon thyme will be accompanied with Meiomi Pinot Noir from California. This Pinot is from Caymus vineyards and is made with the grapes that are declassified from going into their Belle Glos Pinots. Fruit is sourced from Sonoma, Monterey and Santa Barbara that all bring different flavors to the wine. Santa Barbara brings spice, Monterey bring rich textures, Sonoma brings bright cherry. The final result is an elegant wine in balance of spice, fruit and weight (texture).

•      To round out the evening, a fresh peach tart tatin with local honey and lavender ice cream will be served with a dessert wine called Quady Essensia Orange Muscat from California. Made from orange muscat grape, this wine shows orange blossom and beautiful apricot flavors.

For reservations, you may contact the James Beard House at: 212-627-2308 and mention the special code word “Tarragon” for the Member price of $130. For more information about the James Beard House and Foundation, visit www.jamesbeard.org.
in Wine Hits: 303 0 Comments
Rate this blog entry:
0

Comments

  • No comments made yet. Be the first to submit a comment

Leave your comment

Guest Friday, October 24 2014