New York, NY (PRWEB) July 20, 2015 Chef Todd Villani, owner of NJ-based farm-to-table eatery Terre à Terre, will prepare a five-course dinner featuring local, farm-fresh foods at the prestigious Manhattan-based James Beard House on August 11, 2015, at 7 p.m. The Garden State Bounty dinner will feature seasonal dishes with Villani’s creative blend of exotic flavors and ingredients – his signature approach to preparing foods with an international flair.
“We’re pleased to join the impressive line-up of leading chefs who have been invited to cook at the prestigious James Beard House,” said Chef Villani. “This dinner gives us a platform to share the stage with our farm partners. We represent more than a ‘local’ food movement; we’re advocating for stronger ties with farmers, food artisans, fishermen and ranchers – the source of our food – and this dinner gives us the opportunity to connect our menu with what is fresh right now all over the region.”
Farm partners for the dinner include: Bergen County, NJ, based Goffle Road Poultry Farm; Blue Moon Acres Farm based on Pennington, NJ; Bracco Farms; PA-based Elysian Fields Farm; Nicolosi Foods; Bucks County, PA, Carousel Farm Lavender; and Shibumi Farm, which grows exotic mushrooms from its Princeton-based farm.
The wines for the dinner will be donated by Jean Edwards Cellars and Bougetz Cellars. Jean Edwards works with some of Napa Valley’s most well-known and respected growers. For the dinner, they will donate a 2014 Jean Edwards Cellars Dalla Gasperina Vineyard Sauvignon Blanc (Rutherford) and a 2011 Jean Edwards Cellars Napa Valley Cabernet Sauvignon. Bougetz Cellars is donating a 2012 "The Cairn" Pinot Noir Sonoma Coast.
The summer bounty dinner costs $130 for James Beard Foundation members and $170 for non-members. Reservations can be made with the James Beard House at http://www.jamesbeard.org/events/garden-state-bounty-0 or by calling 212.627.2308. Friends and fans of Terre à Terre can access a limited number of discounted tickets by calling the restaurant at 201.507.0500.
Juniper-Cured Goffle Road Poultry Farm Duck Prosciutto with Ginger Mustard on Pretzels
Vietnamese-Style Crab Spring Rolls with Rice Noodles, Spiced Peanuts, and Micro-Shiso
East Coast Oysters with Borage, Riesling Migonette, and Cucumber Caviar
New Jersey Heirloom Tomato Gazpacho with Lovage and Pickled Ramps
Tuna with Beet Mousse, Melon, Radishes, and Microgreens
Viking Village Scallops with Charred Corn, Shibumi Farm Mushrooms, and Corn Milk
Duck Confit with Seeds-and-Grains, August Lettuces, Blackberry Confiture, and Nutmeg Vinaigrette
Nicolosi Fine Foods Bershire Black Pork Belly with Sumac Grits, New Jersey Peaches, and Wild Basil
Elysian Fields Farm Lamb with Carmelized Leek-Lamb Bacon Gratin and Rapini Puree
Lavender-Raspberry Crostata with Lemon-Mascarpone Gelato, Raspberry Curd, and Frangipane
About Terre à Terre
In creating Terre à Terre, translated as down to earth, Chef Villani brings many years of restaurant experience working for some of Manhattan’s top restaurants, including Marcus Samuelsson’s renowned Aquavit restaurant and at his subsidiary interest, World Yacht.
Highly rated by the New York Times, NJ Monthly and the Star Ledger, the restaurant was named as the first Meadowlands area restaurant to have received certification as a 2 Star Certified Green Restaurant® from the Green Restaurant Association (GRA), a national nonprofit organization that helps restaurants become more environmentally sustainable.
With nearly 50 seats, a private dining area and outdoor garden, the Chef’s Table, which offers a multi-course gourmand tasting menu, Terre à Terre serves a prix fixe lunch Wed-Friday from 12-2:30 and dinner Wednesday through Saturday 5:30 – 10:00 p.m. Brunch is served on Sundays from 11:00 a.m. – 2:30 p.m. Terre à Terre is located at 312 Hackensack Street. For more information, or to learn more about the farmers and artisans supplying Terre à Terre, visit http://www.terreaterre.biz. The restaurant takes reservations online at http://terreaterre.biz/reservations-2/ and by phone at 201.507.0500.
About the James Beard Foundation (JBF)
Founded in 1986, the James Beard Foundation celebrates, nurtures, and honors America's diverse culinary heritage through programs that educate and inspire. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful, and delicious food. Today JBF continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships for culinary students, publications, chef advocacy training, and thought-leader convening.
The Foundation also maintains the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. In September of 2012, JBF launched the Diplomatic Culinary Partnership with the U.S. Department of State’s Office of Protocol and helped create the American Chef Corps as a way to champion American chefs abroad, promote American food products, and foster an interest in American culinary culture and history through international programs and initiatives.
For more information, please visit jamesbeard.org. Find insights on food at the James Beard Foundation’s blog Delights & Prejudices. Join the James Beard Foundation on Facebook. Follow the James Beard Foundation on Twitter and Instagram.
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