Bryan Gregg, Chef and Owner of Escape Montclair and a leader in the New Jersey local food movement, announced that he and four award- winning chefs will host a five-course farm-to-table dinner featuring grains from acclaimed Anson Mills, on Friday December 12, 2014 at 7PM.
In the James Beard House kitchen, Chef Gregg will be joined by Anthony Bucco of soon-to-open 1 Hotel Central Park, Ian Kapitan of soon-to-open Old School BBQ and Recess Diner, Bruce Miller of Mas (Farmhouse) and John Sauchelli of Maritime Parc. Anson Mills founder, Glenn Roberts, will join the Chefs and will provide guests some insight into the grains being incorporated throughout the menu.
The wines for the dinner will be donated by Amanti Vino, Heron Hill Winery, Jean Edwards Cellars, Lieb Cellars and Wilde Farm Wines.
“Having these talented chefs join me in the James Beard House kitchen is an honor and I look forward to a fun event,” says Chef Gregg. “The icing on the cake, so to speak, is having the privilege of welcoming Glenn Roberts of Anson Mills. My co-hosts and I are fans of his fine grains,” continues Gregg.
The Winter Bounty dinner costs $130 for James Beard House members and $170 for the general public and will feature:
Charcuteries, cheeses, pickles, jams and breads presented by Jonathan White, owner of award- winning Bobolink. Fluke crudo, Anson Mills Antebellum Benne Seed, pickled chilies, rabbit and truffle toast by Chef Bryan Gregg.
Paired with Langmann Schilcher Frizzante NV provided by Amanti Vino
First Course – Chef Anthony Bucco
Lardo wrapped mackerel, Anson Mills Farro Piccolo, butternut, hazelnut Paired with a surprise wine
Second Course – Chef Bryan Gregg
Poached lobster, Anson Mills Carolina Gold Rice, roasted apple uni butter
Paired with 2013 Wilde Farm Brosseau Vineyard Chardonnay
Third Course – Chef Ian Kapitan
Pork belly, winter succotash, Anson Mills Native Course Blue Grits, smoked pear
Paired with 2010 Lieb Cellars Cabernet Franc
Fourth Course – Chef Bruce Miller
Braised grass-fed short ribs with Anson Mills Rustic Buckwheat Polenta, spaghetti squash with a sweet onion marmalade, leek fondue
Paired with 2011 Jean Edwards Stagecoach Vineyard Cabernet
Fifth Course – Chef John Sauchelli
'Hops and Barley' - sweet barley cake, hopped Anson Mills Stone Cut Toasted Oats crumble, spiced white ale foam, coriander-orange caramel
Paired with 2011 Heron Hill Late Harvest Vidal Blanc
Reservations can be made with James Beard House at http://www.jamesbeard.org/events/jersey-winter-bounty.
Friends and fans of Escape can access a limited number of $130 discounted tickets and should call Escape at (973) 744-0712 for reservation details.