JERSEY WINTER BOUNTY DINNER AT THE JAMES BEARD HOUSE, NYC
On Friday, December 12, a Jersey Winter Bounty dinner will be held at the James Beard House, 167 West 12th Street, New York, with Bryan Gregg of Escape, Montclair; Anthony Bucco of 1 Hotel Central Park (opening 2015), NYC; Ian Kapitan of Old School BBQ and Recess Diner (opening 2014), Toronto; Bruce Miller of Mas (farmhouse), NYC; founder Glenn Roberts of Anson Mills, Columbia, SC; pastry chef John Sauchelli of Maritime Parc, Jersey City; and Jonathan White of Bobolink Dairy & Bakehouse, Milford.
This talented group of chefs will showcase Jersey’s winter bounty and pay tribute to Anson Mills, purveyor of hand-milled heirloom grains. The following menu will be presented:
Hors d’oeuvres: Fluke crudo with Anson Mills Antebellum Benne Seeds and pickled chiles; rabbit–truffle roasts; assorted Bobolink Dairy & Bakehouse Farmstead charcuterie, cheeses, local pickles, jams, and artisanal breads. (Langmann Schilcher Frizzante NV)
Lardo-wrapped mackerel with Anson Mills farro, butternut squash, and hazelnuts. (Paired with a surprise wine).
Poached lobster with Anson Mills Carolina Gold Rice and roasted apple–uni butter. (2013 Wilde Farm Brosseau Vineyard Chardonnay)
Pork belly with winter succotash, Anson Mills Blue Grits, and smoked pears. (2010 Lieb Cellars Cabernet Franc)
Braised, grass-fed short ribs with Anson Mills Buckwheat Polenta, spaghetti squash, sweet onion marmalade, and leek fondue. (2011 Jean Edwards Stagecoach Vineyard Cabernet)
Hops and Barley: Sweet barley cake with hopped Anson Mills Oatmeal Crumble, spiced white ale foam, and coriander–orange caramel. (2011 Heron Hill Late Harvest Vidal Blanc)
Wines donated by Amanti Vino, Heron Hill Winery, Jean Edwards Cellars, Lieb Cellars and Wilde Farm Wines will be served with this dinner.
7 PM; $170; members $130. Reservations: 212-627-2308.
PAUL JOSEPH
Paul Joseph is the executive chef/managing partner at Central Kitchen, 717 East Palisade Ave, Englewood Cliffs (201-503-0104). Joseph studied at the Culinary Arts Institute at Hudson County College and trained at the Le Petit Chateau in Bernardsville. He previously worked at Hyatt Regency Morristown, Le Rendez Vouz in Kenilworth and most recently was executive chef at Firebird Russian Restaurant in New York City.
WALTER LEFFLER
He is no longer in New Jersey, but if you find yourself in Maine, Walter Leffler is the executive chef at the Edgewater Inn, 126 Ocean Avenue, Kennebunkport (207-967-3315). A few of his stints in New Jersey were executive chef at both The Hilton at Short Hills Hotel and Spa in Short Hills and The Palace at Somerset Park in Somerset.
BRIAN MCGACKIN
Brian McGackin, previously chef de cuisine at Grange restaurant in Westwood and sous chef at Terre a Terre in Carlstadt has rejoined Terre a Terre, 312 Hackensack Street, Carlstadt (201-507-0500) as chef de cuisine.
MARK VALENZA
Mark Valenza, formerly chef/owner of Za in Pennington, is executive chef at The Washington Crossing Inn, 1295 General Washington Memorial Boulevard, Washington Crossing, PA (877-882-1776).
CONGRATULATIONS
LAURA BORAWSKI AND CHEF PAT TRAMA
Congratulations to Laura Borawski and chef Pat Trama, previously from Ama in Sea Bright, who were married on November 11 at the Bedford Post Inn, NY.
JOSH THOMSEN
Congratulations to executive chef Josh Thomsen of Agricola Eatery, 11 Witherspoon Street, Princeton (609-921-2798) and his wife, on the birth of their son, James Everett Thomsen, on Friday, November 14th at 8:30 AM. He weighed in at 6 pounds, 14 ounces, and 19.7 inches, with blue eyes and blonde hair.
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