Bryan Gregg from Escape, 345 Bloomfield Avenue Montclair (973-744-0712), along with Evan Hennessey from Stages at One Washington, Dover, New Hampshire, will present “Soul of Winter,” a dinner at the James Beard House, 167 W 12th Street, New York City on Wednesday, January 20. The following menu will be presented:
Hors d’oeuvres: Escape Sourdough with Whipped Farmer Cheese, Pickled Truffles, and Dill Weed; Lightly Charred Ostrich Tartare with Burnt Onion Gelée, Sweet Onion Juice, and Blossoms; Puffed Pollock Crackers with Autumn Olive Tapenade, Smoked Crème Fraîche, and Lemon Balm; and Sulfur Bean Panisse with Sweet Potato Mostarda and Pickled Yellow Carrots
(Dhampagne Drappier Brut Nature Rosé NV; The Spice Trade Cocktail by Gaur Spice Whiskey and Foss Marai Roos Spumante Brut NV)
Ocean Water—Poached Cusk with Cured-and-Smoked Cusk, Aerated Oyster Crisp, Bay Powder, Oyster Sauce, Sea Urchin–Miso Purée, Chicken of the Woods Mushrooms, and Green Crab Noodles
(St. Pauls Pinot Bianco Plotzner 2014)
Rye and Wheat-Berry Porridge with Slow-Cooked Duck Egg Yolk, Cabbage, Sunchokes, Thai Basil, and Winter Squash
(St Pauls Pinot Nero Passion Blauburgunder Reserva 2013)
Rabbit Sausage with Hen of the Woods Mushrooms and Creamed Sprouted Farro
(Joseph Drouhin Chambolle-Musigny Premier Cru 2008)
Dry-Aged Venison with Ash-Cooked Beets, Cloves, and Smoked Blue Cheese Purée
(Jean Edwards Cellars Seventy Four-Forty-Forty One Cabernet Sauvignon 2012)
Dessert Collaboration—Foamed Parsnip Milk with Apple Sponge Cake, Cider Candy, and Bee Pollen; and Candied Parsnip with Parsnip–Almond Cheese, Apple Curd, Whipped Cider, and Smoked Caramel Sorbet
(Castello Di Brolio Vin Santo Del Chianti Classico 2006)
7 PM; $170; members $130. Reservations: 212-627-2308.
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