NEW YORK, NEW YORK! 

Southern-Inspired Artisanal Dinner at The James Beard House
Thursday, June 28, 2012, 7pm
$130 for JBF members, $170 for non-members

For reservations:

call 212.627.2308 or book through Open Table

A beautiful evening at the iconic James Beard House in New York City featuring Chefs Blake Hartwick, Marc Jacksina and Alyssa Gorelick alongside wine pairings from Ashley Swensen and cocktails from Maggie Ruppert

Passed Appetizers:
· Sea Salt Puff Pastry, Heirloom Tomato and Lentil Mousse
· Catdaddy Moonshine Foie Gras Torchon, Fried Local Watermelon Pickle, Mustard Caviar
· Quilted New Towne Farms House-Crafted and Smoked Sausage, Local Spring Onions, Roasted Trinidad Peppers
· Steamed Rappahannock Virginia Clams, Country Ham Vinaigrette, Candied Orange
· Cucumber and Carolina Peppers Summer Terrine, Almond and New Towne Farms Lemon-Thyme Custard

Cocktails:
Wine 'n Shine
Cheerwine, North Carolina Moonshine, Carriage House 100% Apple Brandy (Asheville, NC), Amaro, Orange Bitters
North Carolina Muscadine Wine, Blenheim's Ginger Ale (SC), Agave Nectar, Lemon Juice, Cucumber Slices, Thyme.

1st Fish Camp
Virginia Soft Shell Crab, Smoked Trout Hush Puppy, Tomato Gravy, Overnight Heirloom Tomato Confit, North Carolina Chow Chow
Paired with Chateau Puech Haut 'Tete the Belier' Mourvedre Rose AC Coteaux de Languedoc 2011

2nd Clover Farm Mushrooms
Local Goat’s Milk-Braised Chanterelle Mushrooms, Farm Shell Peas, Fresh-Crushed Corn and Masa Tortilla Stuffed with Clover Farm Mushroom Duxelle, Windcrest Farms Pineapple Sage, House-Smoked Mushroom Bacon
Paired with Domaine Jean-Marc Boillot Montagny Premier Cru 2010

3rd Border Springs Farm Lamb
Border Springs Farm Seared Lamb Hearts, Geechie Boy Mills Samp Grits, Future Farms Aji Dulce Pepper Pot Likker, Warm Local Three Bean and House-Cured Lamb Belly Salad, Braised Local Greens, Cheerwine Georgia Peanuts, Lucky Leaf Micro Clover
Paired with Speri Ripasso Valpolicella Classico Superiore 2009

4th New Towne Farm Tip-To-Tail Pork
Preserved Pork Cheek Mousse with Appalachian Black Truffles, Crispy Cast Iron Pork Belly, Smoked Shoulder Corn Pudding with New Towne Farms Collards, Southern Lomo Tenderloin, South Carolina Mustard and Eastern Carolina BBQ Sauce
Paired with Hacienda Monasterio Crianza Ribera del Duero 2009

5th Mason Dixon Dessert
Tennessee Sheep’s Milk Tomme Cheese, North Carolina Roasted Peach, Firefly Ice Cream, Almond Pound Cake, Earl Grey, Laurel Leaf Glaze, Mascarpone and Salted Local Pecan Praline
Paired with Fattoria Vitticio Dolce Arianna Vin Santo del Chianti Classico 2004

For more information about this dinner (and to receive a special discount code for member prices)
please email [email protected]