Want to dine in style while supporting a good cause? Executive Chef Beck Bolender has been invited to prepare a James Beard House dinner in New York City on September 11, and One Twenty One Restaurant will be recreating the dinner on Thursday, September 18. The End of Summer Harvest dinner will feature tastings of four hors d’oeuvres and six courses with wine pairings. The dinner uses fresh, seasonal ingredients, with many grown in local farms Cocktails will be available at 7:00 PM and the seated dinner begins at 7:45.
Fifty percent of proceeds from the event will benefit the James Beard Foundation, which helps to foster a culinary community, as well as offers culinary scholarships to young people. The James Beard Foundation is a national not-for-profit organization whose mission is to “celebrate, nurture and honor America’s diverse culinary heritage through programs that educate and inspire.”
Chef Beck Bolender returned to One Twenty One Restaurant to spearhead the restaurant’s reopening. Previously, he was the youngest sous chef at Jean Georges in New York City. When it comes to food, Chef Bolender’s philosophy is to keep things simple while showcasing the natural qualities of the ingredients.
Reserve your tickets for this event in advance by calling 914-669-0121. Tickets are $100 (excluding gratuity). One Twenty One is located in North Salem, New York. Visit their website at http://www.121restaurant.com. For more information about the James Beard Foundation or the New York City event, visit http://www.jamesbeard.org/events/end-summer-harvest.
The menu for the event is as follows:
Passed hors d’oeuvres
Grilled fig with fresh mozzarella, sherry reduction
Chilled cucumber coup with yuzu froth
Chedder jalapeno fritters, lime salt
Trout tartare on black bread with horseradish and chives
Pairing: Champagne ‘Expression’ Brut, Rene Geoffroy
West coast sea urchin on garlic bread with lemon and herbs
Pairing: Santo No Homare Pride of Village Junmai Ginjo Sake
Grilled peach salad with goat cheese and cilantro vinaigrette
Pairing: Joh. Jos. Prum, 2012, Graacher Himmelreich Spatlese Riesling, Mosel
Slow baked arctic char with sweet corn ravioli, basil and leeks
Pairing: North Valley (Soter Vineyards), 2012, Willamette Valley
Butter poached lobster with bok choy, passion emulsion, and porcini oil
Pairing: Trapet Gewurztraminer Belenheim 2011
Roasted lamb chops, crunch polenta and smoked chili
Pairing: Limerick Lane Zinfandel RRV 2011
Dessert: Blueberry crumble cake with ginger ice cream
Pairing: Bera Brachetto 2013