Turned vegetables prepped for the Pork Belly dish
Turned vegetables prepped for the Pork Belly dish
This past November the chefs from Seasons at the Ocean House prepared a six-course meal with wine pairings from local winery Jonathan Edwards as part of their New England Harvest dinner at the James Beard House in New York City. Led by Chef de Cuisine Eric Haugen, several items stood out as testaments to not only the Ocean House’s experienced staff, but also the local New England ingredients they work hard to source. A Duck Liver Mousse Crostini had the perfect amount of richness with a great offset of crunchy texture. The Celery Root Panna Cotta with Watch Hill Honey Glaze, Casteveltrano Olives, Meyer Lemon and Coriander had an incredible combination of flavors. The Vermont Pork Belly with Toasted Farro, Native Winter Root Vegetables and Juniper-Scented Consomme was perfectly cooked—the pork belly prepared sous vide before searing it—and the richness of the belly was greatly tempered by the earthy faro. As much as we all love dessert I rarely clean my final plate after a meal like this, but I actually did eat every bit of Pastry Chef Adam Young’s Local Squash and Dairy Study. The wine pairings from Jonathan Edwards (I was at the dinner as a guest of the winery) were spot on, beginning with an excellent match of their 2009 Napa Valley Sauvignon Blanc with the Panna Cotta and an even more perfect pairing of their 2007 Napatree Point Zinfandel with the Pork Belly dish.
Vermont Pork Belly, cooked sous vide and then seared to crisp the top
Vermont Pork Belly, cooked sous vide and then seared to crisp the top
Pork Belly close-up
Pork Belly close-up
Chef de Cuisine Eric Haugen signing the framed whites at the James Beard House
Chef de Cuisine Eric Haugen signing the framed whites at the James Beard House
Pastry Chef Adam Young preparing the Acorn Caviar by dropping acorn squash blended with calcium into alginated water to encapsulate spheres of squash
Pastry Chef Adam Young preparing the Acorn Caviar by dropping acorn squash blended with calcium into alginated water to encapsulate spheres of squash
Pastry Chef Adam Young's multi-colored macarons
Pastry Chef Adam Young's multi-colored macarons
Pastry Chef Adam Young's multi-colored macarons
Pastry Chef Adam Young's multi-colored macarons
Chocolate mignardises with gold leaf
Chocolate mignardises with gold leaf
Candied hazelnuts
Candied hazelnuts
Stove-top with Glazed Chestnuts and Roasted Butternut Squash Soup
Stove-top with Glazed Chestnuts and Roasted Butternut Squash Soup
Chef Haugen plating the Duck Liver Mousse Crostini
Chef Haugen plating the Duck Liver Mousse Crostini
Chef Haugen plating the Duck Liver Mousse Crostini, Pastry Chef Adam Young to the left
Chef Haugen plating the Duck Liver Mousse Crostini, Pastry Chef Adam Young to the left
Vermont Pork Belly with Toasted Farro, Native Winter Root Vegetables and Juniper-Scented Consomme
Vermont Pork Belly with Toasted Farro, Native Winter Root Vegetables and Juniper-Scented Consomme

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