On Saturday, October 22, Executive Chef Greg Vassos of Brick Farm Tavern, 130 Hopewell Rocky Hill Road, Hopewell (609-333-9200) will be presenting a Garden State Bounty dinner at the Beard House, 167, W 12th Street, New York City. The following menu will be presented:
Hors d’oeuvres: Ossabaw Lardo on Flax–Currant Toast Points;
Ossabaw Rillettes with Chicharrones; Thistle Creek Beef Tartare with Yolk Confit and Onion Glass; Tropea Onions with Alpine Swiss Cheese, Apples, and Thyme
Beets with Hun-Val Farm Ricotta, Puffed Wild Rice, and Bee Pollen
Red Star Egg with Potato Risotto, Larded Mushrooms, and Pea Tendrils
Pork Fat–Roasted Pom Pom Mushrooms with Porcini, Parsnips, Cranberries, and Ossabaw Pork Powder
Roasted Pumpkin Gateau with Wineberry Gelée, White Chocolate Mousse, and Caramelized Milk
A selection of fine wines will be served with this dinner.
7 PM; $175; member $135.Reservations: 212-627-2308.
Brick Farm Tavern located in an 1800 Hopewell farmhouse offers an authentic farm-to-table dining experience. The bar features local craft beers, artisanal cocktails and wine tastings. Chef Vassos has worked with Sergi Arola of Arola, Bruno Menard of the Dining Room, and at Eric Ripert’s Blue (sister restaurant of Le Bernardin). He was also Chef de Cuisine at The Brasserie by Dean Max in the Cayman Islands and at the Five-Diamond restaurant, L’Escalier, at The Breakers in Palm Beach, Florida. After L’Escalier, Chef Vasso opened Racine in Pottstown, PA, where he incorporated local, sustainable ingredients into his French technique of cooking. Finally, he worked as Chef de Cuisine for The Penrose Room at the Broadmoor, Colorado’s only Five-Star, Five-Diamond restaurant.
Please send press releases and restaurant news, including information on staff changes, wine tastings, and cooking classes, to [email protected].