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).
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.
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
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.