CT chefs have had a rather strong showing at New York City's prestigious James Beard House this summer and the good times just keep on coming. On Monday, August 13th @7PM, Chef Jon Vaast, Executive Chef at Dressing Room in Westport, will be delighting James Beard guests with a seasonal farm-to-table menu that looks exceptionally delicious. Roasted Littleneck Clams with Bacon and Duck Fat Beurre Blanc, Smoked Sunburst Trout Mousse with Trout Caviar, Corn Chowder with Skillet Corn Kernels, Caramelized Shallot Custard (also served at the recent CTbites happy hour event with great success), Grilled Eggplant with Jalapeño–Tomato Fondue, and Heritage Pork Duo are a few of the dishes to be presented during the course of the evening, each course thoughtfully paired with wine. This is an event not to be missed. View the complete menu below or get your tickets here.
CT chefs have had a rather strong showing at New York City's prestigious James Beard House this summer and the good times just keep on coming. On Monday, August 13th @7PM, Chef Jon Vaast, Executive Chef at Dressing Room in Westport, will be delighting James Beard guests with a seasonal farm-to-table menu that looks exceptionally delicious. Roasted Littleneck Clams with Bacon and Duck Fat Beurre Blanc, Smoked Sunburst Trout Mousse with Trout Caviar, Corn Chowder with Skillet Corn Kernels, Caramelized Shallot Custard (also served at the recent CTbites happy hour event with great success), Grilled Eggplant with Jalapeño–Tomato Fondue, and Heritage Pork Duo are a few of the dishes to be presented during the course of the evening, each course thoughtfully paired with wine. This is an event not to be missed. View the complete menu below or get your tickets here.