Chef Todd Villani, owner of Terre à Terre in Carlstadt, will prepare a five-course dinner featuring local, farm-fresh foods at the prestigious Manhattan-based James Beard House on August 11, 2015, at 7 p.m. The Garden State Bounty dinner will feature seasonal dishes.

“We’re pleased to join the impressive line-up of leading chefs who have been invited to cook at the prestigious James Beard House,” said Chef Villani. “This dinner gives us a platform to share the stage with our farm partners. We represent more than a ‘local’ food movement; we’re advocating for stronger ties with farmers, food artisans, fishermen and ranchers – the source of our food – and this dinner gives us the opportunity to connect our menu with what is fresh right now all over the region.”

Farm partners for the dinner include: Bergen County, NJ, based Goffle Road Poultry Farm; Blue Moon Acres Farm based on Pennington, NJ; Bracco Farms; PA-based Elysian Fields Farm; Nicolosi Foods; Bucks County, PA, Carousel Farm Lavender; and Shibumi Farm, which grows exotic mushrooms from its Princeton-based farm.

The wines for the dinner will be donated by Jean Edwards Cellars and Bougetz Cellars. Jean Edwards works with some of Napa Valley’s most well-known and respected growers. For the dinner, they will donate a 2014 Jean Edwards Cellars Dalla Gasperina Vineyard Sauvignon Blanc (Rutherford) and a 2011 Jean Edwards Cellars Napa Valley Cabernet Sauvignon. Bougetz Cellars is donating a 2012 “The Cairn” Pinot Noir Sonoma Coast.

The summer bounty dinner costs $130 for James Beard Foundation members and $170 for non-members. Reservations can be made at the James Beard House website or via calling Terre à Terre for a limited number of discounted tickets at (201)507-0500.

Garden State Bounty with Todd Villani on August 11, 2015 from 7:00pm at James Beard House Event Website

Menu

Hors d’Oeuvre
– Juniper-Cured Goffle Road Poultry Farm Duck Prosciutto with Ginger Mustard on Pretzels
– Vietnamese-Style Crab Spring Rolls with Rice Noodles, Spiced Peanuts, and Micro-Shiso
– East Coast Oysters with Borage, Riesling Migonette, and Cucumber Caviar
– New Jersey Heirloom Tomato Gazpacho with Lovage and Pickled Ramps

Dinner
– Tuna with Beet Mousse, Melon, Radishes, and Microgreens
– Viking Village Scallops with Charred Corn, Shibumi Farm Mushrooms, and Corn Milk
– Duck Confit with Seeds-and-Grains, August Lettuces, Blackberry Confiture, and Nutmeg Vinaigrette
– Nicolosi Fine Foods Bershire Black Pork Belly with Sumac Grits, New Jersey Peaches, and Wild Basil
– Elysian Fields Farm Lamb with Carmelized Leek-Lamb Bacon Gratin and Rapini Puree
– Lavender-Raspberry Crostata with Lemon-Mascarpone Gelato, Raspberry Curd, and Frangipane

(All events are subject to change. Boozy Burbs is not responsible for incorrect event information. Please contact organizers directly to confirm and RSVP).