Our Cherry Street chefs are heading to New York City!

The Cherry Street culinary crew featuring Chef Doug Paine, the creative force behind Bleu Northeast Seafood and Juniper, Eric Warnstedt and Jordan Ware of Hen of the Wood are packing their knives and hitting the road to New York next week. The chefs will be preparing contemporary Vermont cuisine at the James Beard House Friday, April 10th.

Run by the non-profit James Beard Foundation, the James Beard House hosts frequent dinners with rotating selected chefs and serves as a gathering place for the public, press, and notable people in the culinary & hospitality industries.

In the spirit of Hotel Vermont and Hen of the Wood, meal will showcase the Green Mountain State’s vibrant culinary community, from farms and artisans to breweries and distilleries.

If you are in New York City on Friday, we invite you to join us! Tickets can be found online here and check out the menu and beverage pairings below.

MENU

Hors d’Oeuvres

Oysters and Charcuterie with Accompaniments

Fried Pork Head Cheese with Mustard Aïoli

Sweet Potato–Grafton Village Cheese Co. Smoked Cheddar Fritters with Quince Mustard

Sunflower Oil–Cured Lake Champlain Yellow Perch with Romesco and Leek Toasts

Chilled Turnip Soup with Violet Gastrique and Goat’s Milk Ricotta

LA GARAGISTA FARM + WINERY COUP DE FOUDRE PÉTILLANT NATUREL 2012

CHERRY STREET SHRUB > SAXTONS RIVER DISTILLERY MAPLE LIQUEUR WITH VERMONT BALSAMIC SOUR CHERRY SYRUP AND SODA

ELDERBERRY GIN FIZZ > CALEDONIA SPIRITS BARR HILL GIN WITH ELDERBERRY CORDIAL,LEMON, AND SODA

Dinner

Jericho Settlers Farm Lamb Tartare with Sprouted Lentils, Preserved Lemon, and Sunchoke Chips

HILL FARMSTEAD BREWERY ANNA HONEY SAISON

Roasted Beets with Jasper Hill Farm Bailey Hazen Blue Cheese and Radicchio

THE ALCHEMIST BREWERY HEADY TOPPER DOUBLE IPA

Half Pint Farm Greens with Radishes, Icewine Vinaigrette, and Pumpernickel Croutons

CITIZEN CIDER BROSÉ BLUEBERRY SPARKLING HARD CIDER

Maple Gastrique–Glazed Vermont Rabbit with Celeriac Gnocchi, Pickled Carrots, and Foie Gras Beurre Blanc

LA GARAGISTA FARM + WINERY LUPO IN BOCCA ROSÉ 2013

Smoked Maple Wind Farm Grassfed Beef Brisket with Yellow Chile–Squash Stew, Flint Corn, and Scarlet Runner Beans

LA GARAGISTA FARM + WINERY DAMEJEANNE ROUGE 2012

Baked Vermont > Maple Bostock with Maple Ice Cream and Maple Meringue

EDEN VERMONT ICE CIDER

Little Sweets > Whistle Pig Straight Rye Whiskey Truffles, Pine Needle Brownies, Jellies, The Alchemist Brewery Heady Topper Double IPA Caramels, and Maple Cream Chocolates

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