Chef Brad Farmerie and Adam Farmerie Co-Host a Brilliant Evening at the James Beard House

Cervena Chef Ambassador Brad Farmerie of Public Restaurant, one of the Zagat New York’s Top 10 Newcomer Restaurants of 2005, was honored to create a four course dinner at the James Beard House on September 20th., with every course highlighting sustainable foods and wine from New Zealand.  The dinner was sponsored by the House of Burgundy New York, which imports New Zealand wines via American Estates Wines. 

 

The evening took off with an amazing amuse, Sea Urchin Custard with Lobster, Lime and Sevruga Caviar, paired with Millton Te Aria Vineyards Chenin Blanc 2004.  Fresh Coromandel Oysters with Shiso, Sansho Pepper and Wasabi-Yuzu Dipping Sauce followed, keeping pace with Pegasus Bay Riesling 2004. 

 

It not unusual for Chef Brad to completely change the mood of a menu, seeking to entertain and surprise his guests by doing something completely unexpected.  That he did with the third course, Grilled Cervena Burgers on a Miso Bun with Cassava Chips and Tomato Chili Jam (a recipe for the burgers, with a few other very interesting toppings, can be found here.   What a delightful shock to have a Cervena burger at a highbrow dinner at the James Beard House!  Brad knew intuitively how to create a buzz among the guests – at the Q&A following dessert, the Cervena burgers were praised more than anything else!

 

Never dismayed by being frequently referred to as “Brad’s older brother” despite having two James Beard Awards of his own (for Restaurant Design in 2005 and Restaurant Graphics in 2006), Adam Farmerie introduced each course with personal memories of visits to New Zealand and anecdotes of the family’s culinary history.