6 of NJ’s Top Chefs Take a Road Trip to The James Beard House in NYC


Anthony Bucco Felina, Ridgewood, NJ


Spring is the perfect time for a road trip. Some of New Jersey’s top chefs are headed across the Hudson for a mouth-watering meal gourmands won’t want to miss. On, Monday, April 16 at 7 p.m. Garden State greats come together at The Beard House to present an unforgettable feast.

As the James Beard Foundation’s website eloquently states: “Sample a seasonal showcase of New Jersey bounty through this collaboration of six chefs hailing from innovative farm-driven restaurants. Do yourself a favor and let your taste buds take the wheel at the Beard House!”

See info on how to get tickets at the end of this article.

The lineup is as follows:

Anthony Bucco

Felina, Ridgewood, NJ

Anthony Bucco
Felina, Ridgewood, NJ

Ben Nerenhausen

Mistral, Princeton, NJ

Ben Nerenhausen
Mistral, Princeton, NJ

Eric Plescha

Charcoal BYOB, Yardley, PA

Mark Plescha

Charcoal BYOB, Yardley, PA

Ehren M Ryan

Common Lot, Millburn NJ

Ehren M Ryan
Common Lot, Millburn NJ

David Viana

Heirloom Kitchen, Old Bridge, NJ

Menu

Hors d’Oeuvre

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

Spring In Your Steep Specialty Cocktails by Head Bartender Taina Spicer, Momofuku Ko, NYC

Medici Ermete i Quercioli Lambrusco Secco NV

Dinner

Salmon Tartare with Ponzu Gelée, Grapes, Sesame, Nori Cracker, and Micro-Herbs

Shichi Hon Yari Seven Spearsmen Junmai Sake NV

Radiatore Pasta with Benton’s Bacon Bolognese, Arugula, and Yolk Sauce

Masi Tupungato Passo Doble Malbec–Corvina Blend 2015

Hudson Valley Rabbit with Beets, Horseradish, and Dill

Fernando Pighin & Figli Friuli 2016

Lamb with Sea Urchin Chowder, Peas, Fava Beans, and Lamb Prosciutto

Mullan Road Cellars Red Blend 2014

Burning Ember–Toasted Umami Pie with Maple, Mushroom, and Brown Butter

Croft Reserve Tawny Porto NV

Member Price: $135
Public Price: $175
Phone: 212.627.2308