Anthony Bucco, Ben Nerenhausen, Ehren Ryan and David Viana will prepare a “Jersey Road Trip.”
New Jersey was shut out last week when the list of finalists for a James Beard Award was announced. Why? Well, that’s a story for an opinion column.
But there’s a New Jersey-centric dinner starting at 7 pm, on Monday, April 16 at the Beard House, located at 167 West 12th Street in New York, in which four top toques from the Garden State are cooking, along with two chefs from Pennsylvania.
Called “Jersey Road Trip,” the dinner spotlights Anthony Bucco, of the forthcoming Felina in Ridgewood; Ben Nerenhausen, of Mistral in Princeton; Ehren Ryan, of Common Lot in Millburn; David Viana, of Heirloom Kitchen in Old Bridge; and Eric and Mark Plescha, of Charcoal BBQ in Yardley, Pa.
All chefs lead farm-to-table restaurants, and the menu they have created reflects that.
The hors d’oeuvres: Fried Chicken Skins with Chicken Liver Mousse, Lemon, and Thyme; Warm Buttermilk Biscuits with Young Spruce, Cultured Butter, and American Sturgeon Caviar; Beets with Béarnaise, Horseradish, and Dill;
Crispy Tête de Cochon with Pickled Vegetables; Smoked and Beer-Battered Forty North Oysters with Housemade Bread-and-Butter Pickles.
The dinner: Salmon Tartare with Ponzu Gelée, Grapes, Sesame, Nori Cracker, and Micro-Herbs; Radiatore Pasta with Benton’s Bacon Bolognese, Arugula, and Yolk Sauce; Hudson Valley Rabbit with Beets, Horseradish, and Dill; Lamb with Sea Urchin Chowder, Peas, Fava Beans, and Lamb Prosciutto; Burning Ember–Toasted Umami Pie with Maple, Mushroom, and Brown Butter.
The dinner is $135 per person for members and $175 for nonmembers; this includes wines, tax and tip.
To reserve, call 212-627-2308. For more information, visit jamesbeard.org.