It’s been almost a month since I joined a team of very talented Newfoundland female chefs in New York City to take on the James Beard House and showcase Newfoundland cuisine. I’ve been dying to blog about it, and that moment has finally arrived.
Our first afternoon in New York was fast and furious. We got things started at the Shake Shack for a great burger and milk shake, then a quick visit to the heaven that is JB Prince before taking in the sights and sounds of Times Square. Finally the 35 degree weather got to us and we decided to head back to the hotel and settle in for dinner.
Day two was all business, up at the crack of dawn to begin prep for our Newfoundland inspired menu. Since I was representing Chinched Bistro I was tasked with making Charcuterie, which if you know me or Chinched Bistro; you know that I don’t make Charcuterie. However, Chef Shaun Hussy and Sous Chef Jenn May have taught me well and my dish came together as planned. I served “Cured Pork Hock Terrine, Pickled Bakeapples, Malt Vinegar & Molasses Vinaigrette with Red Wine-Fennel Crackers and a Micro Green Salad” (right). Of course I made the Bread as well, unfortunately Quidi Vidi beer wasn’t available and I had to compromise and use local American brewed ale.
When the day of the James Beard Dinner arrived we were ready to go. Another early morning rise to finish with all the final touches and off we went with all of our food to the dinner. With such a talented group of women it was a very well organised and almost relaxed event. The dinner went off without a hitch. The 50 plus guests were thrilled with the meal and our representation of Newfoundland Cuisine. And really, what’s not to love?
For our last few days in the Big Apple, we had some time to explore, eat, and take in the history and culture of New York City. We were fortunate to dine in two restaurants owned by fantastic female chefs; Butter owned by Alex Guarnaschelli and Felidia owned by Lidia Matticchio Bastianich were both excellent. After eating our way through New York it was time to come back home. From the 30 degree hot city to the 3 degrees when we arrived at the St. John’s International Airport. But it is nice to be home!