Talk about farm to table. Talented Chef Antoine Ware of Harold's in the Heights will be hosting a five-course agrarian feast in collaboration with The Barry Farm at 5:30pm on Sunday, October 23rd, 2016.
Check out the menu:
Passed Appetizer:
Chicken liver mousse on crostini with pickled vegetable
Steorra Brut Sparkling, Russian River Valley
First Course:
Crispy pork rillette with apple butter & jalapeno, apple salad
Pratsch Gruner Veltliner, Austria
Second Course:
Tasso ravioli and shrimp raviolis filled ricotta, spinach, mushrooms, tossed with lemon
basil pesto
Elouan Pinot Noir, Oregon
Third Course:
Peri peri chicken with roasted Atkinson farms vegetables
Beran Zinfandel, California
Fourth Course:
Whole roasted lamb, smashed sweet potatoes and garlic rosemary sauce
Campo Viejo Rioja Rererva, Spain
Fifth Course:
Chocolate molten cake
Taylor Fladgate 10 year Twany Port, Portugal