Tonight's Can't-Miss Harvest Dinner Highlights Classic New England Dishes
The hearty field-to-plate fare includes French baked oysters and rabbit-stuffed cabbage.
Tortellacci filled with New Hampshire wild turkey and pheasant.
Guest chef Patrick Soucy is celebrating his Yankee roots with a memorable two-night stand for a select group of happy diners at Cornerstone Bistro & Artisanal Market in Wayne. His six-course New England Harvest & Game Dinner offers an imaginative autumn menu that incorporates heirloom seeds, slow food, fermentation, growing, hunting and harvesting directly from field to plate. Last night, a genial Soucy spun a delicious narrative that began with a smoky French baked Island Creek oyster and a sublimely silky venison tartare and continued its upward trajectory with rabbit-stuffed cabbage accented by foraged mushrooms and resting in a lush pool of eggplant puree.
Next came perfectly al dente tortellacci filled with New Hampshire wild turkey and pheasant, tender wood-grilled squab, and house-made porcini ice cream and parsnip cake sprinkled with dried blueberries picked from the wilds of New England. All of which paired perfectly with an exceptional assortment of Sonoma County wines that included a 2017 Kosta Browne One Sixteen RRV Chardonnay and a 2016 Calera De Villiers Vineyard Mt. Harlan Pinot Noir.
Don’t miss a command performance tonight from 6:30 to 9:30 p.m. And look for similar special events at Cornerstone in the coming months.