On Monday, September 21, executive chef Anthony Bucco from Restaurant Latour, Crystal Springs Resort, Hamburg, will present a Grand Wine, Grand Feast dinner at The Beard House, 167 West 12th Street, New York. The following menu will be presented:
Hors d’oeuvres: yogurt panna cotta with cured salmon belly and nori crackers; crispy oysters with vegetable ash and noble tonic 03 maple-matured sherry bourbon oak vinegar pearls; carrots with osetra caviar and granola sablés; calf’s tongue pastrami with rye crisps and mustard seeds; and smoked duck breasts with wine berry preserves and almond crumble
(Champagne Aubry Dualis 1er Cru Brut NV)
Razor clam with corn pudding and hay-smoked potatoes
(Vincent Caille Domaine Le Fay D’Homme Muscadet Sèvre Et Maine Sur Lie 2014)
Arctic char with fairyland eggplant and textured barley
(Chehalem Ian’s Reserve Chardonnay 2009)
Rabbit roulade with romaine purée, heirloom carrots, and baby turnips
(Paul Achs Ungerberg Blaufränkisch 2006)
Porcelet with Romesco and Romanesco
(Dominio De Pingus Psi Ribera Del Duero 2008)
Vanilla panna cotta with white and dark chocolates
(I Saltari Amarone Della Valpolicella Doc 2007)
7 PM; $170; members $130. Reservations: 212-627-2308.
BRYAN GREGG COMPETES IN THE GREAT AMERICAN SEAFOOD COOK OFF
In late June, executive chef Bryan Gregg from Escape, 345 Bloomfield Avenue, Montclair (973-744-0712), was crowned the winner of the 2015 Jersey Seafood Challenge held at Viking Village in Barnegat Light for his Barnegat Light Scallops, Creamless Creamed Corn and Jersey Chanterelles. This win gave him a place as the New Jersey representative at the 2015 Great American Seafood Cook Off in New Orleans on August 7 and 8. Here, he won the Seafood Showdown in which chefs were given sweet potato and gulf shrimp as the ‘secret’ ingredients and had 30 minutes to create a dish. Chef Gregg made shrimp with roasted sweet potato, charred onion and coconut milk. Congratulations are in order for this outstanding achievement. The Saturday event, the Great American Seafood Cook Off, was won by Alaska chef Beau Schooler. Chef Gregg—your dish sounds delicious and we hope to see it on your menu.
KRIS AND ALAN WOJCIUK: FATHER AND SON OPEN DELI
Kris Wojciuk, who was the head chef of Livingston Bagel for 20 years and also the head chef of Larry’s in Plainfield for 10 years, has opened Alen’s Deli and Catering at 246 Mountain Avenue, Springfield (973-564-7500) with his son, co-owner Alen Wojciuk.
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