elements, the blog.

A new version of carrot cake, this was one of the dishes that we did for the upcoming fall issue of art culinaire. The carrot cake is made with local whole wheat flour from Oak grove mills in NJ. Local carrots are used in the cake, carrot-ginger puree and the carrot chips. We also added a walnut praline crumble, raisin-Amaro Averna puree and aerated cream cheese icing (adapted from Ideas in food aerated brie).

Foie gras, crispy sweetbreads, chicken oysters: plum chutney, blis sherry and maple gastrique, brioche, chocolate, chili

We will be cooking another dinner with outstanding in the field at Mosefund farm in Branchville, NJ. The menu will be featuring Manglitsa pork for just about all of the courses, considering that the Manglitsa pigs are raised at Mosefund farms.
Tickets can be purchased here:
elements,outstanding in the field

Here’s a brief rundown of what outstanding in the field does:(from their website)

Our mission is to re-connect diners to the land and the origins of their food, and to honor the local farmers and food artisans who cultivate it.

Outstanding in the Field is a roving culinary adventure – literally a restaurant without walls. Since 1999 we have set the long table at farms or gardens, on mountain tops or in sea caves, on islands or at ranches. Occasionally the table is set indoors: a beautiful refurbished barn, a cool greenhouse or a stately museum. Wherever the location, the consistent theme of each dinner is to honor the people whose good work brings nourishment to the table.

Ingredients for the meal are almost all local (sometimes sourced within inches of your seat at the table!) and generally prepared by a celebrated chef of the region. After a tour of the site, we all settle in: farmers, producers, culinary artisans, and diners sharing the long table.

Our review from chuck eats.

Turned out to be a great dinner, we all had a great time. Really an honor to cook at the Beard house. Thanks to all of our friends and family that came out to support us.

We are very excited to announce our participation at the James Beard house on Tuesday, July 13th. The theme for the dinner is Rosé, ticket information:http://jamesbeard.org/?q=node/2202
The Menu
Hors d’Oeuvre

Foie Gras Torchon : Minneolas and Parmesan Shortbread

Housemade Weisswurst : with Mustard Greens and Bavarian Mustard

Tubmill Creek Farms Steak Tartare

Tater Tots : Blis Steelhead Roe and Crème Fraîche

Kindai Tuna Tartare

Parigot Crèmant de Bourgogne Brut Rosé NV

Dinner

Housemade Charcuterie : Pâtés, Wursts, and Mangalitsa Pork with Mustards and Crackers
Château d’Arlay Corail Rosé 2005

Santa Barbara Spot Prawn : “Cured” Melon, Banyuls, and Thai Basil
Tenuta Guado al Tasso Scalabrone Bolgheri Rosato 2009

Bouillabaisse : Local Fishes
Domaine Brazilier Tradition Gris 2009

New Jersey Whey-Fed Pig : Black Rice Soubise, and Sweet-and-Sour Peaches
Buoncristiani Rosato 2009

Black Forest Cake: Bing Cherries, Lambic Granité, aerated ganache, chocolate sponge
Lindemans Framboise Lambic Beer

Herbed hamachi or Herb Buri(herb-fed yellowtail). The hamachi are raised on feed mixed with high fiber herbs: nutmeg, oregano, cinnamon, and ginger. One of the best and cleanest tasting hamachi we have ever tried. We are getting this fish from Brian @ Sona Seafood. As for the dish: green strawberry, yuzu-agave reduction, cilantro-ginger frozen yogurt, yuzu kosho, saltwort, delosperma.

local radishes: d’avignon, french breakfast, icicle, and radish seed pods. Pinenut mosaic, quinoia, basil, bronze fennel.