Mainland Inn chefs prepare dinner at New York’s James Beard House

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UPDATE: If you missed the live broadcast on Monday evening,  you can watch  it now HERE.

@brianbingaman on Twitter

Want to see how hard a chef really works?
Starting at around 6 p.m.. May 11, Heirloom Elegance dinner (with wine pairings) which New Yorkers are paying up to $170 to eat, you can see Mainland Inn sous chefs and executive chef Ezra Duker in action on the kitchen cam at the James Beard Foundation in New York’s Lower East Side. The link is www.jamesbeard.org/kitchen-cam.
“The funny thing about that is it’s the broadcast version” of sitting by the windows at the Mainland Inn that look into the kitchen, said the Lower Salford restaurant’s general manager, Adam Schultz.

Executive chef Ezra Duker at the Mainland Inn in Lower Salford Township.    Tuesday, January 20, 2015.   Photo by Geoff Patton

Executive chef Ezra Duker at the Mainland Inn in Lower Salford Township. Tuesday, January 20, 2015. Photo by Geoff Patton

He called being selected by the foundation to prepare a dinner event an honor and an important opportunity “to get what we’re doing out to a larger public.”
The James Beard Foundation, according to its website, “is at the center of America’s culinary community, dedicated to exploring the way food enriches our lives.” Dedicated to nurturing “America’s diverse culinary heritage,” they regularly host food events, and annually present awards honoring the cream of the crop in the American food and beverage industry.
Sloan Six — Mainland Inn proprietor and owner of Lower Salford’s Quarry Hill Farm, which supplies the organic/sustainable restaurant — is also scheduled to be at the event.
Schultz credited “the history of our chefs and the farm and the tradition of what we’re doing with the cuisine,” along with the restaurant’s recent media coverage, for getting the attention of the foundation.
Monday’s hors d’oeuvre courses are supposed to be pastrami eggs, liver and onions — guinea liver pâté with onion–potato rösti and gizzard–onion relish, and kimchi-cured mackerel with daikon on scallion rice crackers. There will also be inventive relishes from the inn’s menu — beets with beef tongue, green garlic kimchi with vichyssoise, pickled green tomatoes with ham mayonnaise, and fermented softshell crab with ramps.
Entrees will be poached guinea hen with asparagus, breakfast radishes and black truffles; spinach gnocchi with jowl bacon, egg yolk and Sharon sauce; Peking duck with farro, ramps and ajo blanco; and roasted milk-fed lamb chop, loin, shoulder, leg and belly with peas, young lettuce, curry and mint.
And for dessert, pastry chef Sandy Tran will offer mignardises, and rhubarb–fromage blanc entremet with green strawberries and fennel.

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