This post comes to us from Anne Obelnicki at Chefs Collaborative - in case you haven't made up your mind about which restaurant you'll be visiting during these last days of the Heirloom Harvest Week, Anne provides us a sneak peek at what's being served up.
It’s Heirloom Harvest Week in Providence, Boston and Portsmouth (October 12-18), a time when we asked all the participating chefs to have one or more items on their menu highlighting and honoring locally grown vegetables from the RAFT Grow-Out project. The chefs in Providence have outdone themselves, using RAFT veggies in creative and delicious ways, and making some of the most beautiful food I’ve seen. The dishes speak for themselves, so here they are. All I have to say is: Providence, I will be back!
Matt Gennuso, Chef/Owner
Pike’s Peak Squash Dumplings with Blue Cheese and Walnuts
Marfax Bean Ragout with Molasses, Bacon and Seared Pork Head Roulade with Pickled Gilfeather Turnips
New York State Tasting of Lamb with Long Pie Pumpkin Gateaux de Riz, Gilfeather Turnips, Student Parsnips & Red Wine
Long Pie Pumpkin Custard Tart with Graham Cracker Crust and Student Parsnip Ice Cream
Joseph Hafner, Executive Chef
Slow Poached Heritage Farm Duck Egg
Long Pie pumpkin, marrow squash, Jimmy nardello’s peppers, duck confit, duck crackling
Mike Nice, Chef
Roasted Long Pie pumpkin flan with hazelnut graham wafer cookie, tarragon granita and Mexican chocolate sauce
Julian’s will be running various RAFT-inspired specials throughout the week
Matt Jennings, Chef/Owner
Sformato of Long Pie Pumpkin
Wild Arugula, Gilfeather Turnips, Marfax Beans, Parmigiano Stravecchio, Jimmy Nardello Pepper ‘Agrodolce’
David Johnson, Chef
Long Pie Pumpkin Pumpkin Pie with Molasses Ice cream
Jimmy Nardello Peppernadda with prima pasta and Narraganset creamery fresh ricotta
Other RAFT-inspired specials throughout the week
Bruce Tillinghast, Chef/Owner
Beau Vestal, Chef de Cuisine
House-cured Sopresatta with Jimmy Nardello Pepper Jam, Molasses Mustard and Baguette
Confit of Belly of Pork with Gilfeather Turnips, Green Apple and Cider/Vanilla Sauce
Grilled Tartine Wethersfield Onion and Bacon marmalade, Long Pie Pumpkin and Gruyere
Derek Wagner, Chef/Owner
Skillet roasted wild Rhode Island Striped Bass with local heirloom vegetable ragout, white wine and garden herbs
Michael Conetta, Chef
Wood Fired Apple Napoleon: Pippin Orchard Apples, Simmons Farm Pork Sausage, Hannah Bell Cheese, and a mulled apple Cider Reduction
Georges Bank Scallops with Tiverton pumpkin puree, Jeffries Baby Greens and pickled beet salad
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