On Monday, June 22, Executive Chef Craig Polignano from The Ryland Inn, Whitehouse, will present a Great Country Getaway dinner at the Beard House, 167 W 12 Street, New York City. Along with assorted canapés with Alma Negra Sparkling Malbec Rosé NV the following dinner will be served:
Local Fluke with Watermelon, Black Sesame Purée, Avocado, Persian Lime, and Ryland Inn Garden Flowers
(D’Arenberg The Dry Dam Riesling 2011)
Olive Oil–Poached Ocean Trout with Crispy Trout Skin, Farro, Radishes, Tomato Jam, Greek Yogurt–Cucumber Salad, and Osetra Caviar
(Isabel De France Ventoux 2013)
Poussin Pot-Au-Feu with Australian Black Truffles, Ryland Inn Garden Herbs, and Summer Vegetables
(Domaine Roux Père Et Fils Pinot Noir 2012)
Lardo-Wrapped Lamb with Goat’s Milk Polenta, Lamb’s Quarters, Tempura Boquerones and Favetta
(Domaine Phillipe Alliet Chinon Vieilles Vignes 2012)
Peanut Butter Mousse with Milk Chocolate, Tamarind, Apricots, and Nutella Ice Cream
(C Da Silva Presidential White Port NV)
7 PM; $170; members $130. Reservations: 212-627-2308.
MICHAEL FIORIANTI EXECUTIVE CHEF AT RAVAL, JERSEY CITY; EDWARD RADICH IS CHEF DE CUISINE.
Michael Fiorianti is the executive chef at Raval, a tapas bar and restaurant at 136 Newark Avenue, Jersey City; 201-209-1099. Chef Fiorianti was part of the team that opened Ox (now closed), and part of the group behind Lucky 7 Tavern and Satis Bistro, all in Jersey City. Edward Radich is the chef de cuisine. Chef Radich, formerly worked at Ox and Marco & Pepe, both in Jersey City.
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