Almond’s Jason Weiner To Cook at James Beard House

0
373
Jason Weiner inside the kitchen at Almond. Courtesy photo

Jason Weiner knows how to shop.

From June to October, 90-percent of all his produce is sourced from within a 7-mile radius of his restaurant, Almond in Bridgehampton — from corn, tomatoes, leeks and herbs to baby artichokes, microgreens, berries and beets.

By the end of September, when tomato season is winding down, he purchases about 400 pounds from Pikes Farm and cans them in half-gallon mason jars to preserve them through the winter. And when Kirby cukes are at their peak, Weiner buys 100 pounds for “bread and butter” pickles, served on his burgers for the rest of the year.

But on the East End, there is one resource that is always year-round: seafood, the star of his guest dinner at The James Beard House, “Smart Catch: Spring Seafood Splash,” a collaboration with several Long Island fishermen on Wednesday, April 10, at 7 p.m. at the New York restaurant, located at 167 West 12th Street.

Hors d’oeuvres will include Fried Long Island Oysters with yellow sriracha mayo; Long Island Porgy Tartare with cured Amber Waves duck yolks; Smoked Long Island Monkfish Pate with Mecox Bay yogurt; and Deviled Quail Hill Farm Eggs with Jeremy’s swordfish bacon.

For dinner, the menu features Lobster Raviolo with springtime minestrone, Goodwater micro basil and Castelvetrano olives; Gulf Shrimp Toast with house smoked bacon, Bridgehampton arugula and Long Island fluke crudo; Octopus & Kimchi Taco with 14-month black bean miso, Sagaponack radishes and Roosevelt Avenue tortillas; and Skuna Bay Salmon Yakatori with grilled upstate ramps, sticky Amber Waves wheatberries and soy cured Overlook Farms sunchokes — rounded out by a Cherry Ice Cream Sandwich with pistachio shortbread, hot chocolate and Amarena cherries.

Tickets are $180 and $140 for Beard House members. For more information, call (212) 627-2308 or jamesbeard.org.

Comments