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James Beard House “The Whole Berkshire Hog” Dinner on February 4, 2011

James Beard “The Whole Berkshire Hog” Dinner
Friday, February 4, 2011
The James Beard House, New York, NY

Please join chefs from Mezze Restaurant Group, The Red Lion Inn, John Andrews and Route 7 Grill for “The Whole Berkshire Hog” — an evening of Berkshire-grown and Berkshire-raised deliciousness.

Reserve tickets soon as this event will sell out! Details below.

Berkshire Chefs:

Brian Alberg, The Red Lion Inn
Matthew Duley, The Red Lion Inn
Lester Blumenthal, Route 7 Grill
Dan Smith, John Andrews Restaurant
Nicholas Moulton, Mezze Bistro + Bar
Chris Amendola, Allium Restaurant + Bar
Wines by Dan Thomas, Sommelier, The Red Lion Inn

Hors d’oeuvres:

French-style Bratwurst Corn Dogs with Ioka Valley Farm Maple Mustard (Brian Alberg)
Smoked Tomato + Bacon Bloody Mary (Matthew Duley)
Grilled Chorizo with Overmeade Farm Potato Gallete (Lester Blumenthal)
Pork Rinds + Beer Powder (Chris Amendola)
Pig Tail Torchon, Sauce Gribiche (Nicholas Moulton)
Marques de Gelida, Brut Exclusive Riserva

First Course

(Nicholas Moulton, Mezze Bistro + Bar)
Porchetta di Testa with Pickled Vegetables, Peperoncini + Micro-arugula
Muga Rosado 2009, Rioja

Second Course

(Lester Blumenthal, Route 7 Grill)
Smoked Taft Farm Sweet Corn Bisque with Barrington Ale Braised Pork Shoulder, Crispy Fried Buttermilk Onions + Cilantro Oil
Torres, Vina Esmeralda 2009, Catalunya

Third Course

(Chris Amendola, Allium Restaurant + Bar)
48-hour Sous Vide Spare Ribs Carolina BBQ-Style with Housemade Mustard Kimchi
Las Rocas, Vinas Viejas, Garnacha 2007 Catalunya

Fourth Course

(Brian Alberg, The Red Lion Inn)
Grilled Maple-cured Pork Loin with Bayley Hazen Blue Buttered Hominy + Balsamic Braised Kale
Conde de Valdemar 1998, Gran Reserva, Rioja

Fifth Course

(Matthew Duley, The Red Lion Inn)
Slow-roasted Pork Belly, Poached Farm Egg, Dressed Winter Arugula + Cheddar Toast
Llopart, Leopardi Brut Rose Reserva

Dessert

(Dan Smith, John Andrews Restaurant)
Mayan Chocolate Cake, Coffee Ice Cream + Candied Bacon Caramel
Bodegas Toro Albala, 2003, Pedro Ximenez

Dinner begins at 7 pm at the James Beard House | 167 West 12th Street, NYC

James Beard Foundation Members $130 | General Public $170

Call 212.627.2308 to reserve or visit the James Beard website for more details.