Menus and Wines Revealed for Dine with Design Culinary Event

DINE WITH DESIGN

A Culinary Experience to Benefit The Philip Johnson Glass House

Saturday, June 11, 12-3 pm

On Saturday, June 11, Dine with Design guests are invited to explore the famous Mid-Century modern buildings, grounds and art collections of the Philip Johnson Glass House site while enjoying special dishes prepared by 5 chefs featured in the award-winning cookbook, Harvest to Heat. Each guest will receive an autographed copy of, Harvest to Heat: Cooking with America’s Best Chefs, Farmers, and Artisans, which is as much a storybook about some of our country’s best chefs and the farmers and artisan food producers that inspire them as it is a recipe book. The candid photos are so beautiful and capture the spirit of their subjects in such a way that I felt drawn in, compelled to turn the page to continue the adventure. The irresistible recipes (I’ve  cooked Chef Bill Taibe’s beets so many times I can recite the recipe to others) break the mold of other cookbooks by heading each entry with the names of both the chef and farmer or artisan producer supplying them. This equal billing is a declaration of a special partnership that begins in the field and ends at the plate, only to be renewed the next day.

Dine with Design is a unique opportunity to enjoy the splendor of the 47-acre campus while enjoying the innovative culinary creations of these 5 award-winning chefs. The chef’s menus below reflect their dedication to sourcing seasonally directly from local farms and artisan producers. Tickets are $300 per guest and benefit the Philip Johnson Glass House. Tickets may be purchased online at philipjohnsonglasshouse.org or via phone at 866.811.4111.

Dine with Design Menus

Chef Michel Richard

Chef Michel Richard, Michel Richard Citronelle, Washington, D.C.

  • Sixty hour short ribs with potato salad
  • Special Mark Furstenberg Breadline cookies

Chef Richard was a pioneer in French/California cuisine long before moving to Washington, DC, in 1994 where he opened Michel Richard Citronelle, today, considered one of the finest restaurants in the world. Chef Richard’s creativity can be seen in prestigious culinary publications such as Food & Wine, Food Arts, Bon Appétit, and on the cover of the late, great Gourmet. He has been featured in the Washington Post, The New York Times, and Los Angeles Times, among others and his restaurants hold top honors in the best American dining guides such as Gayot and Zagat. Chosen by the James Beard Foundation as Outstanding Chef 2007, Michel also won the James Beard Award for Outstanding Wine Service at Citronelle the same year, and his book Happy in the Kitchen, won a James Beard Nomination. To rave reviews, and the 2008 James Beard Award for Best New Restaurant, he opened Central Michel Richard, which continues to be a highlight of the Washington, DC restaurant scene. Constantly engaged in something new, Michel, a modern French restaurant, opened at The Ritz-Carlton, Tysons Corner in the fall of 2010.


Chef Lee Chizmar of Bolete, Bethlehem , PA

  • House smoked Pocono rainbow trout with sweet peas, pickled ramps, chilled puree of peas, house cured bacon, ramp foam
  • Chilled carrot soup, Jonah crab, locally foraged mushrooms, parsley oil
  • House made head cheese, black pepper crackers, porcini mustard, pickled mushrooms

    Shortly after graduating from the Culinary Institute of America in 2000, Chef Chizmar traveled to Northern California to work with Bradley Ogden at the Lark Creek Inn. It was there, under the tutelage of Ogden, and the mentoring of Chef de Cuisine Jeremy Sewell that Chef Chizmar developed his love, appreciation and dedication to serving local, seasonal ingredients. After four years at the Lark Creek Inn, Chef Chizmar took the call to travel back east and be part of the opening team for acclaimed restaurateur Christopher Myers’ and James Beard awarded Chef Michael Schlow’s Great Bay restaurant. In 2007, Lee and his wife and business partner, Erin Shea, left Great Bay to open Bolete in Bethlehem, PA. His talent lies in his ability to elevate dishes by pairing homespun ingredients with elegant flavors. Bolete has since garnered national recognition in Gourmet magazine as one of the country’s best “farm to table” endeavors.

    Chef Derek Wagner

    Chef Derek Wagner, Nick’s on Broadway, Providence, RI

    • Warm Point Judith Seafood & Local Potato Potage with Crème Fraîche, Garden Chives & Dill
    • Baffoni Farm Chicken Liver Paté with Hot Mustard & Pickled Local Vegetable Relish
    • Salad of Smoked Point Judith White Fish with Caraway-Citrus Aioli, Local Asparagus & Baffoni Farm Egg
    • Barbecue Spiced Heritage Breed Pork with Local Chili Sauce & Buttermilk-Cornbread Biscuits
    • Early Summer Vegetable Salad with Narragansett Creamery Feta, Poppy Seed, Garden Herbs & Honey Toasted Nuts

    Chef Wagner opened Nicks on Broadway at the age of 24. Nine years later, he has opened a newly expanded version of the ever-evolving restaurant. From its modest beginnings, to its current, acclaimed version, Nicks has always focused on seasonally inspired, locally sourced, integrity driven food and service. Chef Wagner has been nominated for the James Beard Rising Star Award twice, featured on TV’s Food Network several times, and written about in Food & Wine, Esquire, Travel & Leisure, The New York Times, The Boston Globe, and The London Independent, among others. Recently, Nicks has been named “One of the World’s Best Restaurants” by Fodor’s International Travel Guide for the second year in a row.

    Chef Bill Taibe

    Chef Bill Taibe, Le Farm, Westport, CT

    • Carrots, Bacon on Pumpernickel
    • Smoked Foie Gras Terrine, Foraged Berries
    • Cold Potato and Ramp Soup
    • Asparagus, Fava Bean Salad, Trout Roe and Creamed Dressing

    At age 33, Chef Taibe has received three “Excellent” ratings from the New York Times. In 2001, Chef Taibe became Executive Chef at G/R/A/N/D in Stamford, CT., and three years later opened Relish in South Norwalk, CT. After much success with “Relish,” Chef Taibe left to help develop and design Napa & Co., in downtown Stamford, CT. In the summer of 2009, Chef Taibe left Napa & Co. to open his most recent concept, LeFarm. This small, cozy restaurant located in Westport, CT, opened in October 2009 with much success. It is now home to Chef Taibe’s ever-changing menu that reflects the season’s freshest produce, fish and meats. He is also currently involved with The Wakeman Farm Project in Westport, CT. He will be leading a team to help recreate the land that Wakeman lies on into a cooperative farm that will not only serve the community by providing them with fresh produce and education, but also serve the greater state by serving as a liaison between local chefs and farmers.

    Chef Brian Lewis

    Chef Brian Lewis, Elm, New Canaan, CT

    • DiStefano Family Farm Burrata favette, garlic toasts and Miner’s lettuce
    • Maine Lobster Salad Green Goddess, pickled grapes and cucumbers, preserved lemon, lovage mayo
    • Grilled House Made Merguez Sausage, aromatic stone fruits, pickled ramps, sweet pepper juices

    Chef Lewis is a renowned chef best known for his collaboration with actor Richard Gere and his wife, Carey Lowell, in creating The Farmhouse and The Barn at The Bedford Post Inn in Bedford, NY. From the beginning, Brian’s cooking garnered national attention with Esquire magazine selecting The Farmhouse as one of 20 “Best New Restaurants” of 2009. Early experience in the kitchens of legendary chefs Jean Louis Palladin and Marco Pierre White strongly shaped Brian’s refined style of cooking. Brian draws inspiration for his menus from the rhythms of the season and the exceptional, locally-sourced ingredients of his close network of farmers and artisans. In the fall of 2011, Brian will open his own restaurant in New Canaan, CT.

    Two very special wines have been graciously donated by Stewart’s Spirits in New Canaan.

    Dine with Design Wines

    2009 Arbor Brook Pinot Gris

    “This wine explodes with a beautiful bouquet of lemon, grapefruit and kiwi and transitions to a silky and full mouth feel unusual for a stainless fermented Pinot Gris. The richness of this wine is being driven by the warm weather that we saw in 2009, tempered wonderfully by the coastal influence of the location of the Croft Vineyard, rising up into the coastal foothills of this site in rural Polk County near Monmouth, Oregon. The captivating nose of this wine transcends into wonderful hints of Meyer lemons, orange blossom, and ripe pear, and finishes with a soft creaminess in the finish that lingers long on the palate. Enjoy this wine on the deck this summer with scallops, ceviche and good friends!”~(Winery)

    2010 Torre dei Beati Cerasuolo di Montepulciano “Rosa-ea”

    “Adriana Galasso and her husband Fausto Emilio Albanesi have been Sommeliers since 1992. In 1999 Adriana’s father gave her, as a gift, a 10 hectare (24.71 acres) vineyard he planted himself in 1972. The couple immediately set about managing the vineyard and restructuring the old farmhouse that was in the middle of the vineyard to accommodate a winery. They implemented a program of biological farming, whereby one works in full respect for the environment. The vineyard yields are kept extremely low and the selection process at harvest time is nothing short of rigorous, sometimes resulting in as many as six passes through the vineyard in order to only harvest the most perfectly ripened grapes. The grapes are then further hand-selected at the sorting table, tended to by four people who pick out any berries that look anything less than perfect. During the wine-making process the production is further limited in the interest of quality. A drawing off of some of the must during maceration occurs to increase the red wine’s concentration. The drawn off must is not wasted, but used to make one of the most attractive rosés ever tasted. Delicious in the summer, with food, and outside if at all possible!”  ~(Winery)

    Read the full Dine with Design event release here.

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