Having the honor to represent the Bernards Inn recently at the AAA Five and Four Diamond Award Luncheon was a delight for me! The event was celebrated at the Four Seasons Hotel in Philadelphia, and I am proud to share that this is the 16th year that The Bernards Inn has earned the prestigious four star rating.
If you’re reading this blog, you probably love food and wine so I wanted to share the wonderful menu with you.
• First course: Marinated Alaskan King Crab, True Leaf Farms Snow Pea Greens, Burrata Cheese, Bourbon Walnuts, Pickled Celery Dressing
>Paired with a Rose Champagne, Justin Monmousseau “Vuvee J.M.: Loire France NV- The marinating of citrus, softness and delicate texture of the crab heightened the light delicate flavors of the lovely Rose Champagne.
• Second Course: Moroccan Spiced Jumbo Sea Scallops, Aromatic Farina, Pine nuts, Heirloom Cauliflower, Preserved Kumquats, Clementine Game Reduction
>Paired with Acrobat Winery Pinot Gris from Oregon- The Pine nuts helped to accentuate the ever-so-soft flavor of nut in the Pinot Gris.
• Third Course: Grilled Veal Rib-Eye, “Sweet Cheek” Ravioli, Celery Root, Swiss Chard, Gremolata Sauce
>Paired with: Glen Carlou “Grand Classique” Bordeaux Blend from Paarl South Africa- South African wines are getting some nice recognition. The sweet cheek ravioli was delicious, and the entire dish had some nice weight to balance the medium bodied red wine.
• Fourth Course: Baked Manjari Chocolate Mousse, Chestnut Dome, Mandarin Sorbet.
>Paired with: Joh Jos. Rum Riesling, Wehlener Sonnenuhr, Mosel-Saar-Ruwer, Germany. The Riesling with the Sorbet was a fine combination.