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.
718 Dutchess Turnpike
Poughkeepsie, NY 12603
Tele: 1 866 SAYWINE (729-9463)
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