hearth squash dinner


SQUASH DINNER

Tuesday, October 28 at
Hearth Restaurant

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1st Course

GREENMARKET SQUASH
Autumn Squash, Apple butter

Verdicchio di Matelica, del Cerro, Belisario, 2013, Marches

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2nd Course

PUMPKIN RISOTTO
Roasted Pumpkin, Amaretto, Sage, Brown Butter

Fiano Sannio, Pelike, Oppida Aminea, 2012, Campania

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3rd Course

SMOKED BREAST of PHEASANT
Stuffed Delicata Squash, Red Curry Squash, Agra Dolce, Squash Chips

Montepulciano d'Abruzzo, Malandrino, Cataldi Madonna, 2012, Abruzzo

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Dessert

MAPLE SEMIFREDDO
Candied Walnuts, Autumn Squash, Apple Butternut Sorbetto

Vin Santo, Villa Petriolo, 2000, Tuscany

 

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$95 all-inclusive

Tickets available online here

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"Greet autumn in New York, it's good to live it again."

Vernon Duke, 1934

With a new crisp to the air, out come the boots and sweaters and jackets, and the greenmarkets are ripe with fall's best - concord grapes, brussels sprouts on the stalk and squash.

If there were one vegetable to carry the banner for this spectacular season - it is certainly the autumn squash. More importantly, as every chain coffee shop would like you to believe, it is not, in fact, pumpkin spice.

It is, in fact, the autumn squash - a perfect specimen that comes in a nearly endless variety- with innumerable ways to prepare it. We are honoring the enormously diverse Cucurbitaceae family, which contains more than 100 genera and over 700 species, for they have been providing mankind with food and utilitarian objects since before recorded history.

All the squash for our dinner will be coming from Sycamore Farms in Middletown, New York. Sycamore has been family owned and operated in Orange County by the Smith family since 1978. Kevin Smith, the managing farmer of Sycamore Farms, will be joining us at the dinner and speaking about his farm and squash. There will be no decorative gourds (Thank God!) decorating our tables that evening, but rather we will celebrate the hero of Autumn with a four course dinner - the best way we know how to pay tribute to the fine squash.


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