I got word this morning about the menu at the Winemakers’ Dinner at Westchester Magazine’s Wine & Food Weekend, and wow does it sound good.
In case you need a reminder, the Wine & Food Weekend is May 17 to 20 in White Plains, and there are three nights and four days of fun events planned (check out my blog post on the whole she-bang here). With such dishes as Scallops with Sunchoke Confit and Celery Truffle Emulsion by chef Marc Lippman of Crabtree’s Kittle House Braised Short Rib of Aged beef, Chili & Onion Crust, White Cheddar Grits & Parsley Oil from chef Peter X. Kelly of X20 and Xaviars, the Winemakers’ Dinner is the highlight, for sure.
The six-course dinner — including hors d’oeuvres and dessert — is May 19 at the Ritz-Carlton in White Plains. Each course is being paired with wine — including, I’m told, a lovely Perrier Jouet to start. The Benzinger Family, which hails originally from Westchester, is being honored. Tickets to to the dinner are $150.
The celeb chefs:
Left to right: Chefs Joel De La Cruz (Blue Hill at Stone Barns), Anthony Goncalves (42), Ethan Kostbar (Moderne Barn), Peter Kelly (Xaviars and X20), Adam Kaye (Blue Hill at Stone Barns), A. J. McCloud (Ritz-Carlton) and Marc Lippman (Crabtree’s Kittle House). Photo by Halina Sabath/Westchester Magazine
Check out their menu, course-by-course, after the jump.
For more information and to get tickets, visit westchestermagazine.com/wineweekend.
Winemakers Dinner Menu
Chef AJ McCloud, The Ritz-Carlton, Westchester
Day Boat Sea Scallops with Sunchoke Confit and Celery Truffle Emulsion
Chef Marc Lippman, Crabtree’s Kittle House
Black Cod marinated in Aguardente, Soy, Ginger & Garlic Marinade, Bok Choy, Shrimp Agnolotti
Chef Anthony Goncalves, 42 the Restaurant
Spring Ramp Risotto with spiced lavender honey duck breast
Chef Ethan Kostbar, Moderne Barn
Braised Short Rib of Aged beef, Chili & Onion Crust, White Cheddar Grits & Parsley Oil
Chef Peter X. Kelly, X20 Xaviars on the Hudson
Poached Rhubarb with Lemon Thyme, Local Goat Cheese Cake and Milk Jam Ice-cream
Chef Joel de la Cruz & Chef Adam Kaye, Blue Hill at Stone Barns