Executive Chef Alan Heckman at Beard House

The Stockton Inn chef will present “A Midsummer Night’s Dream” five-course dinner with wines at the James Beard House on January 28.

Executive chef Alan Heckman of the Stockton Inn, 1 Main Street, Stockton, will present “A Midsummer Night’s Dream,” a five-course dinner with wines at the James Beard House, 167 W 12th Street, New York City, on January 28.

The following menu will be served:

Hors d’oeuvres: Crab and Radish Roll; Chicken Liver Mousse; Beet & Seckel Pear Tartlet; Foie Gras Macaroon; and Rabbit Roulade.
(Domain Collin Cremant De Limoux)

Tuna Crudo of Asian Pear, Balsamic Glaze, Nori and Crispy Rice
(Gruet Blanc de Noirs Brut NV)

Poached Sun Shrimp with Green Apple & Celery Velouté, Lime and Chili Oil
(Nigl Gruner Veltliner Qualitatswein Trocken Kremser Freiheit 2014)

Braised Veal Cheek with Parsnip Puree, Charred Brussels Sprout Leaf and Truffle
(Damilano Nebbiolo D’Alba 2013)

Char-Grilled Venison Loin with Roasted Cauliflower, Wheatberry and Harissa
(Frank Family Zinfandel 2012)

Chocolate and Yuzu Cremeux with Shiso, 5 Spice Shortbread and Black Sesame Paste
(Josef Leitz Rudesheimer Magdalenkreuz Reisling Spatlese 2013)

7 PM; $170; members $130. Reservations: 212-627-2308.

Please send press releases and restaurant news, including information on staff changes, wine tastings, and cooking classes, to [email protected].

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