Renowed Chefs in Dartmouth

Reprinted from SouthCoast Today

Renowned chefs from eateries along the East Coast assembled at the Wainer Family Farm in South Dartmouth on Saturday.

In a makeshift kitchen built in the packing shed where produce is prepared for sale at Sid Wainer & Son, they prepared a six appetizers and a seven-course meal for 119 guests at a stop on the James Beard Foundation’s Celebrity Chef Tour.

Here’s what they prepared, the wine pairing and some comments about the evening. Bon appetit.

Marc Pauvert – Master butcher, Four Seasons Hotel – Baltimore, MD

Dish: Frisee salad with duck gizzard confit, perigord vinaigrette, crispy bacon.

Wine: Chareau d’Eclans Rock Angel Rose 2015.

App: His charcuterie board included duck, lamb and cheese made locally.

Mary Dumont – Cultivar, Boston

Dish: Nantucket Bay scallop crudo with heirloom tomato, cucamelon, sea bean, lemon verbena and nasturtium pistou.

Wine: Godello, Telmo Rodrigues, Galicia Spain 2015.

“The scallop crudo has olive oil, heirloom tomatoes — all the different heirloom tomatoes from the Wainer family — cucamelons, which are very small, about penny-sized, little melony cucumber vegetables. Very cute and very fresh.”

App: She also served a smoked trout with trout caviar, grilled cucumber and Kaffir lime.

Marjorie Meek-Bradley

Smoked & Stacked, Ripple, and Roofers Union – Washington, D.C.

Dish: Variations on eggplant, grilled squash and chopped herb gremolata.

Wine: Rodney Strong Chalk Hill chardonnay 2014.

“I love it. It’s beautiful. It’s really cool to come out here.”

App: She also served pastrami cured cobia homemade caraway crackers.

Ashfer Biju – Perrine at the Pierre, a Taj Hotel – New York City

Dish: Slow-cooked halibut with white wine, summer squash, chickpeas, warm tomato essence, spicy crumbs and a herb salad.

Wine: Rodney Strong Charlotte’s Home Estate sauvignon blanc 2015.

“Sid Wainer’s is a go-to for us in NYC when we want quality items and it’s great to see where it comes from. It’s all about summer, freshness and these are the best tomatoes I have ever tasted.”

App: He also served a brie beignet app on strawberry curry with micro radishes from the farm.

Daniel Bruce – Boston Harbor Hotel, Boston

Dish: Pan seared house made ricotta gnocchi with smoked sweet corn puree, foraged wild mushrooms, Wainer Family Farm hearts on fire sorrel.

Wine: Elk Grove pinot noir 2014

“Henry Wainer is such a true friend and such a community leader, and just a wonderful human being. I knew his kids when they were babies and they’ve grown up to be wonderful adults. And Marion … I just want to say I’m lucky to have friends like them.”

App: He also served a togarashi laced salmon belly tartar app with crisp wonton and micro cilantro.

Chris Cronin – Farm & Coast Market – South Dartmouth, MA

Dish: 60-day dry aged Jordan Farm beef with ivory silo cipollini onion, baby mustards, lobster mushrooms

Wine: Rocca Giovanni Barolo DOCG, Piedmont 2011.

“It’s exciting. We are proud to highlight SouthCoast. It’s a sort of a hidden gem with a lot of local farms I think a lot of the chefs coming in will be blown away by the agriculture and food available in the area.”

App: He used a 60-day aged beef made from a retired dairy steer from the nearby Jordan Farm. His crudo app, from the tenderloin of the same cow, was served with beach rose harissa and cured egg yolk had hints of white anchovy in the background, he said.

Michael Mignano​ – Pastry chef, Perrine at the Pierre – New York City

Dish: Summer blueberry croustade, verbena sabayon, cheesecake cream, Concord grape creamsicle.

Wine: Symmetry Meritage 2013.

“Just being outdoors and at a farm – this is such a special place.”

Check out Coastin’ in Thursday’s edition of the Standard-Times to see why the chairman of the James Beard Foundation things the SouthCoast is a special place for foodies.

Follow Auditi Guha on Twitter @AuditiG_SCT

Online: The James Beard Foundation’s Celebrity Chef Tour dinner series brings a taste of what happens at the James Beard House in New York City to more than 20 cities across the country each year. Each dinner begins with a cocktail reception followed by a one-night-only, multi-course dinner with wine pairings featuring a diverse group of JBF Award winners and local chefs, and ending with a dessert course and a chat with the chefs. A unique culinary collaborations