Photo Essay : Scenes from a Dinner by Gentl + Hyers
The Pines at Table on Ten. To celebrate the late summer season, a culinary weekend was organized with organically grown farm to table and foraged ingredients gathered within a 25 mile radius of Bloomville, in upstate New York. The menu was curated and prepared by The Pines chef, John Poiarkoff (with a little help from friends).
The Menu
Tomatoes, corn, whipped ricotta, garlic croutons, flowering chocolate mint and anise hyssop
Beet stuffed nappa cabbage, potato and yogurt puree, potato broth, wood sorrel
White pine-roasted carrots, immature sunflower and white pine pistou, chicory, sheep sorrel, pine oil
Roasted and pickled cauliflower, Miranda cheese and roasted onion béchamel, jalapeño, flowering thyme
Trout, dill creme fraiche, charred leeks, dill flowers, black mustard greens
Shitake ciriole, braised rabbit, roasted garlic, bee balm
Duck breast and leg, cranberry beans, pepper and rose hip chutney, nasturtium
Ouleout ice cream, peach and beer compote, granola, honeycomb, beer caramel
Corn custard pie, pickled blueberries, poor man’s pepper
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Contributors: John Poiarkoff, chef at The Pines and his Sous Chef for the evening, Joe Aponte. Carver Farell, owner of The Pines and Inez Valk, owner of Table on Ten. Camille Becerra, owner and chef of Navy. Julian Richards of Table on Ten. Pie by Emily Elsen from Four & Twenty Blackbirds. Wines selected by Zev Rovine. Produce from Tianna Kennedy of Star Route Farm.
Written by Sep 25, 2014
