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.