Terre`a Terre brings you a wonderful Supper Club event
Chef Denis Weekes and Chef Jeremie Tomczak join Chef Todd Villani Tuesday, January 19th for a reunion of talent, and a menu of winter comfort food.
Chef Weekes brings 25 years experience as Chef of World Yacht and Hornblower Cruises. He graduated from culinary University of West Indies for Hotel and Tourism where he enjoyed mastering the technique past down from his Mother and Grandmother growing up in beautiful Barbados.
Chef Jeremie Began his voyage from Wisconsin and landed at Cello in Manhattan early in his career. It was not until he landed in Aquavits kitchen that he began to see his culinary future. With stops as Sous chef at Aquavit ,Executive chef of French Culinary Institute, Red rooster and now highly acclaimed King Bee he is a welcome addition to Terre a terres supper club .
Chef Todd And Chef Denis had the pleasure of working alongside Chef Jeremie and Marcus Samuelsson from the renowned Aquavit at World Yacht which cuisine included but was not limited to Comfort food with refined technique. We are all looking forward to working together after close to 10 years apart.
Together they will Present a wonderful winter dinner both comforting and innovative.
1st Course (Weekes)
Roasted Butternut Squash Soup
Toasted Coconut/Maple Crème
2nd Course (Villani)
Duck Confit “Pot Pie”
Winter Veg, Foie gras cream, biscuit
3rd Course (Tomczak)
Grain and Veggie Salad
Blood Orange/Pickled Veggies/Brussel leaf/Farro/Sorghum Almond Vinaigrette
4th Course (Weekes)
Viking Village Sea Scallops
Carrot puree/Salsa cruda/Citrus Beurre blanc
Slow and Low Braised Beef
Bone Marrow Creamy Grits/Rainbow Baby Carrot/Caramelized Onion and mushroom vinaigrette
Peppermint Marshmellow/Cookies and Confections
Cost is $92 p/p (not including tax & gratuity). Reservations required by calling 201.507.0500.
At Terre à Terre, Chef Villani offers a farm to table dining experience featuring sustainable, locally grown produce, meat, and wild seafood. Their philosophy is to allow the seasons to dictate the menu.Their belief is that food tastes better when prepared fresh. They are privileged to work with many farmers who share the vision and supply Terre `a Terre with the fresh ingredients served daily – most are within a few hundred miles of the restaurant.
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