Locust Grove’s Sunset Sensations July featured chef was Anthony Moustakas of Gourmet to Go & Slammin’ Salmon.
Wine pairing was by Arlington Wine & Liquor
It was a very hot day, but fortunately it cooled down somewhat when the guests started to arrive around 5:00 p.m.. The first course, an Antipasto paired with a rosé wine, was served on the lawn under the shades and there was a light breeze making it very pleasant.
Right photo: Bob Brink, center, of Arlington Wine & Liquor with his assistant.
The first course was an Antipasto
Pita Chip w/ Sundried Tomato & Roasted Pepper Dip w/ Olives
Prosciutto wrapped Arugala
Ricotta Salata and roasted red peppers
Antichi Vegneti de Cantalupo Nebbiolo Rosato “Il Mimo” 2010
The second course was
Grilled flank steak w/ Roasted Carrot ginger coconut sauce
Caramelized shallot & Stilton blue cheese strudel
Ramon Bilbao Rioja Crianza 2007
For the second course, the event was held indoor in the West gallery. A cooking demonstration by Chef Anthony and a brief wine lesson by Bob followed by tasting and wine pairing.
The third course was
Roasted Beet & Goat Cheese Napoleon
Arugala Salad w/ Raspberry Vinaigrette
Garnished w/Bacon bits and Nasturtium
(nasturtium from Locust Grove’s flower garden)
Michael Frank Elbling Dry, 2011
The 3rd course was held on the lawn by the mansion overlooking the Hudson River. Another cooking demonstration by chef Anthony and wine lesson by Bob and again followed by tasting and wine pairing. Bob knows his wine, I particularly liked the fruity taste of the rosé.
I got to sample all 3 courses and enjoyed them all (the 2nd course could use a bit more sauce). I loved the contrast with the Prosciutto wrapped Arugala. The roasted beet and goat cheese Napoleon (a clever idea) was excellent, and is sure to turn beet haters into beet lovers. Look at the plate above, how can you not want to dig right in!!!!!
I am hoping to get a recipe or 2 from the chef.
A graduate of Johnson and Wales University: College of Culinary Arts, Chef Anthony is a third generation restaurateur. His grandfather started the Village Restaurant, Pleasant Valley, NY, some 40+ years ago, his father followed in his grandfather footsteps. After graduating from J & W, he stepped into the family business to help out his Mom as his Dad was not well.
In 1992 Chef Anthony started Gourmet To Go (a full service off premise caterer) and Slammin’ Salmon (Hudson Valley’s premier gourmet shop), located in the heart of Millbrook, New York.
Chef Anthony will be returning as the featured chef for Thursday, September 13 Sunset Sensations.
Guest visiting with the wine guy
Locust Grove’s Executive Director, Ken Snodgrass, center, with horticulturists Susan MacAvery. left, and Tim Steinhoff, right
On the agenda was a tour of the Heritage Vegetable Garden, held between the 1st and 2nd cooking demonstrations (2nd & 3rd courses) and was led by Susan and Tim.
Gourmet to Go & Slammin’ Salmon
3267 Franklin Avenue
Millbrook, NY 12545
718 Dutchess Turnpike
Poughkeepsie, NY 12603
Tele: 1 866 SAYWINE (729-9463)
Copyright © by Norma Chang
A fabulous feature my friend, thank you for this post 🙂
He is a master in his trade no doubt!
Choc Chip Uru
Thanks. Yes, chef Anthony knows his trade.
These dinners look like so much fun, and so tasty! It’s such a cool way to feature local chefs. 🙂
I love volunteering for these Sunset Sensations, not only do I get to meet the chefs and taste their creations I also get to mingle with the guests and many are people I know.
Norma, where do you find the energy? You’re in the gardens in the morning and then you’re at Sunset Sensations in the evening, all in 90+ heat! Tell me your secrets, I promise I won’t tell. 😉
Susan and Tim look great, very flattering photo.
Many chores, especially the ones I dislike, do not get done, that’s the secret. Yep, I thought that was a great photo.
Ahhh, simple yet effective! 🙂
What a fantastic evening of food, Norma. Were you able to enjoy it or were you volunteering again? I’d love to see the recipe for the Caramelized shallot & Stilton blue cheese strudel, it sounds like something JT would love.
Food AND wine. I was volunteering again (I volunteer at all the Sunset Sensations) but I did enjoy myself (it’s work and play).
I will see if chef is willing to share that recipe. This is his busy season so it may be a while before I hear from him.
I love that roasted beet! Beautiful plating too.
It was good.
Oh my, it all looks so good but that beet and goat cheese dish has me swooning!
The only problem is you cannot make it too far in advance as the beet color will bleed into the goat cheese.
Another great dinner, Norma. All 3 courses look very appetizing and I’m glad this time you were able to enjoy each one.
It was tasting, not dinner, but still a good amount of food, all I need when I get home is some fresh fruit. I really enjoy volunteering for these events – work, eat and play.
Hi Norma, That pita chip looks like it’s made out of corn meal? At first I thought it was polenta. Roasted beets Napoleon is my meal, love beets…:)
It was plain pita that was seasoned and baked. The roasted beets Napoleon was great, paired with the pita chips or a nice loaf of bread, complete meal.
What fun – that napoleon looks awesome… that’s another thing I’ve been meaning to try sometime. I hope there was no food spillage… every time I try to eat off a plastic plate it ends up cracking and/or folding backwards and sending food flying. Maybe I try to stab my food too violently :p
Tasted good too. The contrast with the bacon bits made the dish. No, there was no food spillage. These plastic plates were very sturdy.
Sounds like a great event Norma. I’m drooling over the Grilled flank steak w/ Roasted Carrot ginger coconut sauce…Caramelized shallot & Stilton blue cheese strudel. That’s my kind of strudel!
It was a great event, as a volunteer, I work but get to eat too. Yep, that 2nd course was delicious and are do-ahead dishes.
It looks lovely. i would love to try the 3rd dish. it looks good.
I am hoping chef will send me a couple recipes, hopefully the beet dish is one of them.
Sounds like a wonderful activity Norma
It must be amazing to taste all those wonderful looking dishes and meet new people
It is wonderful. That’s why I volunteer, work and eat, cannot beat that.
Now I’m over my beetroot phobia I would love to give that Roasted Beet and Goat’s Cheese Napoleon a go!!
I am surprise to learn you have beetroot phobia. Use fresh beetroot, not the canned stuff, and you will love the dish.
What a lovely recap of that splendid evening, Norma! The foods aka all the dishes look so inventive & truly appetizing too. I just gave you an award! Yes! Why? Come over & read why. Here is the link: http://sophiesfoodiefiles.wordpress.com/2012/07/22/vegan-double-ginger-rhubarb-jam-some-latest-awards-yeah/
Thanks, all the dishes were lovely and tasty. Thanks also for the award. I will hop over to check it out.
That beetroot and goats cheese looks amazing, an eye candy as well
Love your “eye candy” description. I should forward that to the chef.
What a lovely evening you must have had. The summer weather looks great. I love the look of the steak – nicely cooked xx
It was a most delightful evening.
So nice that you volunteer but still get to enjoy yourself. The carrot sauce sounds very different but good.
It is a great volunteer activity, many people I know attend the event and I get to visit with them also.