Escape Montclair Owner Announces Farm-to-Table Dinner Featuring Star Chefs

A meal inspired and supported by the New Jersey local food movement is coming to a plate near you.

Escape Montclair chef and owner Bryan Gregg announced Monday that he and four award-winning chefs will collaborate to bring a five-course, farm-to-table meal featuring grains from Anson Mills Dec. 12 at 7 p.m. at the James Beard House kitchen.

Anthony Bucco, of the upcoming 1 Hotel Central Park, Ian Kapitan of the soon-to-open Old School BBQ and Recess Diner, Bruce Miller of Mas (Farmhouse) and John Sauchelli of Maritime Parc will join Gregg in the creation of the meal.

“Having these talented chefs join me in the James Beard House kitchen is an honor and I look forward to a fun event,” said Gregg. “The icing on the cake, so to speak, is having the privilege of welcoming Glenn Roberts of Anson Mills. My co-hosts and I are fans of his fine grains.”

Wines donated by Amanti Vino, Heron Hill Winery, Jean Edwards Cellars, Lieb Cellars and Wilde Farm Wines will complement the dishes. The dinner menu for the evening is as follows:

Canapés

Charcuteries, cheeses, pickles, jams and breads presented by Jonathan White, owner of award-winning Bobolink. Fluke crudo, Anson Mills Antebellum Benne Seed, pickled chilies, rabbit and truffle toast by Chef Bryan Gregg.

Paired with Langmann Schilcher Frizzante NV provided by Amanti Vino

First Course – Chef Anthony Bucco

Lardo wrapped mackerel, Anson Mills Farro Piccolo, butternut, hazelnut

Paired with a surprise wine

Second Course – Chef Bryan Gregg

Poached lobster, Anson Mills Carolina Gold Rice, roasted apple uni butter

Paired with 2013 Wilde Farm Brosseau Vineyard Chardonnay

Third Course – Chef Ian Kapitan

Pork belly, winter succotash, Anson Mills Native Course Blue Grits, smoked pear

Paired with 2010 Lieb Cellars Cabernet Franc

Fourth Course – Chef Bruce Miller

Braised grass-fed short ribs with Anson Mills Rustic Buckwheat Polenta, spaghetti squash with a sweet onion marmalade, leek fondue

Paired with 2011 Jean Edwards Stagecoach Vineyard Cabernet

Fifth Course – Chef John Sauchelli

‘Hops and Barley’ - sweet barley cake, hopped Anson Mills Stone Cut Toasted Oats crumble, spiced white ale foam, coriander-orange caramel

Paired with 2011 Heron Hill Late Harvest Vidal Blanc

Reservations may be made with the James Beard House. Friends and fans of Escape Montclair may receive a limited number of $130 discount tickets by calling the restaurant at 973-744-0712. General public tickets are $170.