Events

Dressing Room's Chef Vaast @ The James Beard House August 13th

Stephanie Webster July 18, 2012

CT chefs have had a rather strong showing at New York City's prestigious James Beard House this summer and the good times just keep on coming. On Monday, August 13th @7PM, Chef Jon Vaast, Executive Chef at Dressing Room in Westport, will be delighting James Beard guests with a seasonal farm-to-table menu that looks exceptionally delicious. Roasted Littleneck Clams with Bacon and Duck Fat Beurre Blanc, Smoked Sunburst Trout Mousse with Trout Caviar, Corn Chowder with Skillet Corn Kernels, Caramelized Shallot Custard (also served at the recent CTbites happy hour event with great success), Grilled Eggplant with Jalapeño–Tomato Fondue, and Heritage Pork Duo are a few of the dishes to be presented during the course of the evening, each course thoughtfully paired with wine. This is an event not to be missed. View the complete menu below or get your tickets here.

Hors d’Oeuvre

Roasted Littleneck Clams with Bacon and Duck Fat Beurre Blanc

Smoked Sunburst Trout Mousse with Trout Caviar on Toasted Brioche

Caramelized Shallot Custard with Parsnip Foam

Heirloom Tomato Gazpacho Shooters with Micro-Opal Basil and Olive Oil

MIONETTO IL PROSECCO NV

Dinner

Corn Chowder with Skillet Corn Kernels and Lovage

Grilled Eggplant with Jalapeño–Tomato Fondue, Garlic Chips, Beaver Brook Farm Pleasant Cow Cheese, and Olive Oil Caviar

DUTCH HENRY WINERY ZINFANDEL 2007

Seared Alaskan King Salmon with Sugar Snap Peas, Wax Beans, Artichokes, Peaches, Garden Herbs, and Riesling Vinaigrette

DUTCH HENRY WINERY CHAFEN FAMILY VINEYARDS SAUVIGNON BLANC 2010

Heritage Pork Duo: Seared Leg Meat with Braised Red Cabbage and Whole Grain Mustard–Beurre Fondue; and Crispy Pork Belly with Poached Quail Egg, Cherry–Port Demi-Glace, and Summer Vegetable Medley

DUTCH HENRY WINERY HILLSIDE ESTATE CABERNET SAUVIGNON 2005