A Sustainable & Artisanal James Beard Dinner with Dressing Room Restaurant

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Last night Chile Olive Oil attended a wonderful James Beard Dinner with Chef Jon Vaast of Dressing Room Restaurant, the sustainable, farm-to-table restaurant created by Paul Newman and Michel Nischan.

The night started off with a delicious, refreshing shooter of Tomato & Watermelon Gaspacho made with Chilean Olive Oil. Not only was this little shot-of-heaven a great start to the night, but we’re also proud of our photography skills with this one – no Instagram filters used! ;)

Next, it was a Summer Corn Chowder, with skillet roasted corn kernels.

Following the Amusé, was the First Course: Grilled Graffiti Eggplant with garlic chips (my new favorite garnish for any dish), jalapeño tomato fondue, and amaranth.

The second course was too delicious to capture in a photograph…meaning we gobbled it up before we could remember to snap a photo. Oops! But, if it helps to inspire your imagination at all, it was Seared Alaskan Coho Salmon with roasted almonds, a riesling mustard vinaigrette, and fresh peaches. We’re drooling just thinking about it again now…

For the third course, we were served a delicious Heritage Pork Duo. The seared leg meat laying on a bed of red cabbage with a mustard beurre fondue complemented the crispy pork belly paired with a poached quali egg perfectly.

Speaking of pairings, the entire dinner was complemented by the fine wines of Dutch Henry and Honig. This Ice Wine, unfortunately only available in Canada (road trip anyone?) was our favorite of the night!

Last, came the grand finale with an extremely unique and surprisingly light Sweet Potato Cheesecake, with fresh whipped cream and a summer berry compote. I don’t think I could have asked for a better ending to a perfect meal.

After all of the dishes were licked off their plates, the owner of Dressing Room Michel Nischan and Head Chef Jon Vaast came out to speak of their inspiration for the restaurant, and their mission to promote a sustainable, farm-to-table philosophy, following after Paul Newman.

We also got to meet the kitchen crew who helped carry out this amazing dinner.

All in all, it was a wonderfully delicious night, and we can’t wait to return to the James Beard House for the next dinner!

Click here to view more photos.

For recipes from other James Beard Dinners, visit our Recipe Pages here, here, and here.

If you’re feeling inspired by the delicious gourmet dessert, try making some of your own! (Also, if you happen to be in NYC, you’re invited to attend our Charity Gourmet Dessert Bakeoff for #NoKidHungry! Wednesday August 15th from 6-8PM)

Posted on Aug 14th

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The National Association of Manufacturers of Olives and Olive Oil (ChileOliva) is the Chilean organization that brings together more than 70% of SME companies directly involved in the production of extra virgin olive oil, supplying and manufacturing raw materials, bottling and reselling of this product. In terms of production, ChileOliva partners manage more than 60% of the country's land planted with olive trees for olive oil production and more than 90% of exports to foreign markets.

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