Mid-Atlantic Roots Dinner Series

Delaware and Hudson in New York

We had a feeling this event series was going to be one for the ages, and based on the feedback we got from members, it lived up to the hype. Chef Patti Jackson showed us what a seasonal-inspired menu is all about with this one, as each course brilliantly incorporated all of the bright green vegetables that are symbolic of spring. Just take a look at the photos below to see what we mean... We certainly tasted Chef Jackson's excitement at being able to use ingredients like fresh asparagus, ramps, and nettles. But, we also enjoyed listening to her talk about how she manages to continue using these ingredients throughout the year using the preservation techniques that she grew up with in the Northern Pennsylvania (lots of pickling!). There weren't really any flaws on this menu, and every course received lots of positive feedback, but it was interesting to see the significant differences in ratings between Day 1 and Day 2. Below are the top 3 courses of each event as rated by attendees on their feedback cards:

 

DAY 1

1st Place: Farmers Cheese Dumplings - with smoked ham and nettle pesto

2nd Place: Lemon Ricotta Cheese Cake - with rhubarb compote and white chocolate

3rd Place: Salt Cod Croquette - with house tartar and microgreens

 

DAY 2

1st Place: Lemon Ricotta Cheese Cake - with rhubarb compote and white chocolate

2nd Place: Mignardises 

3rd Place: Pretzel Roll - with ramp butter and house pickles