Jockey Hollow Meets the James Beard House

You’ve heard of the annual James Beard Awards but have you ever wondered who James Beard was? Or where he lived? You can actually visit that same space where today, his legend lives on through the culinary delights of visiting chefs.  

Beard made his name by being host of the first-ever televised cooking show in the ‘40s and then went on to author numerous cookbooks throughout the years. Some would also say that he’s solely responsible for inspiring a generation of chefs that would go on to follow in his footsteps. After his passing in 1986, a friend of his, thanks to the guidance of Julia Child, purchased the Manhattan brownstone to serve as the headquarters for the James Beard Foundation, a non-profit initiative. Today, the James Beard House is located on 12th Street between Sixth and Seventh Avenues in New York’s Chelsea neighborhood, open for guests to experience weekly meals cooked by some of the country’s leading chefs.

Courtesy of the James Beard Foundation

This Thursday, August 16th, diners are invited to step inside and “Sip and Savor the Garden State” with a feast provided by New Jersey’s own Chef Craig Polignano of Morristown’s Jockey Hollow Bar & Kitchen. In partnership with Edible Jersey and The Winemakers Co-Op, the dishes and drinks will reflect the state’s summertime bounty. Hors d’oeuvres will include locally-caught shellfish, Littleneck clams and oysters paired with a variety of white and rosé wines.

For dinner, guests can expect a four-course menu of tomato–peach salad paired with Beneduce Vineyards Gewürztraminer 2017; squid ink cavatelli with rock shrimp, prosciutto and neonata sauce paired with Unionville Vineyards Hunterdon Mistral Rosé 2017; Point Pleasant skate wing with baby fennel, brown butter, grapes and capers paired with William Heritage Winery Sémillon 2016; and Goffle Road poultry farm chicken roulade with summer truffles, corn, Hudson Valley foie gras and chanterelles paired with Working Dog Winery Merlot 2015.

Photo from the Women Chefs Rule Dinner

For dessert, the chef is serving up macerated Jersey blueberries with almond shortbread, rose–geranium ice cream and anise hyssop paired with Unionville Vineyards Cool Foxy Lady Dessert Wine 2017.

Tickets for this Thursday’s Sip and Savor the Garden State event can be purchased through the James Beard website.