By: centraljersey.com
There’s a special feeling when an annual fundraising event reaches its 10th year. An aura of substance accrues from withstanding the test of time, of course. That really helps when you are asking participants to volunteer and attendees to pay, believe me.
But there is also the reward of knowing that as your event has been enjoyed by so many, it has fulfilled its mission of supporting a worthy organization, such as Epicurean Palette does for Grounds for Sculpture.
I remember attending the first Epicurean Palette (and many since). How wonderful it was to stroll the grounds of this extraordinary sculpture park while enjoying top-notch food and drink. It’s only gotten better each year, and this year attendees will sample culinary artistry from more than 20 of the area’s most talented chefs as well as an impressive selection of beer, wine and spirits. Old participants (for instance, The Brothers Moon) and first-timers (for instance, One53) alike, you’ll be able to explore a wide range of intriguing dishes from places both familiar and new to you, as you stroll the grounds between the event "anchors," Rat’s Restaurant and the Domestic Arts building.
A silent auction will feature an array of artisan crafts, a Rat’s wine-cellar raid (hold the door open on that one!), and an in-home catered dinner for six, among other luxury items. There’s even a new VIP ticket this year, providing guests with preferred parking, a champagne welcome, tours of the park and Seward Johnson’s art studio, plus access to an exclusive VIP lounge.
Adding even more to the excitement this year, Rat’s Restaurant Executive Chef Kevin Sbraga, a born-and-bred Jersey boy, is still (as of this writing) in the running on this season’s Top Chef series on Bravo TV. Go, Kevin!
Emilia Sparatta, general manager of Elements restaurant, says of Epicurean Palette, "I think that the glorious setting really makes it special … being outside and having room to move and fresh air and peacocks and fantastical sculptures. … The guests that come to the event generally have more educated palettes, and are interested in food more so than at other venues." She also lauds the organizers for thanking the chefs by inviting them to an after-party, so the pros can relax and enjoy each other’s company after a job well done.
For all the many pleasures that Epicurean Palette affords, this is a lovely way to support the arts while sharing fine food and drink with fellow culinary aficionados. Why not gather a group of your friends and go together?
PAN SEARED DUCK WITH BABY CARROTS Adapted from Top Chef, www.bravotv.com, Kevin Sbraga 2 servings.
2 duck breasts
2 cups water or chicken stock
1/4 cup sugar
4 carrots, large diced
1/4 cup olive oil
1 vanilla bean, scraped
1/2 cup polenta
1 tablespoon butter
1 tablespoon honey
Salt, to taste
1. Saute duck breasts skin side down and render out fat until crispy. Flip and bake in 350-degree oven until internal temperature of 135 degrees is reached. Allow to rest before slicing.
2. Bring 1 cup water/chicken stock and sugar to a boil. Add carrots and simmer until tender. Allow carrots to glaze in the cooking juice.
3. Heat oil and vanilla bean scrapings. Blend to make vanilla oil.
4. Heat remaining 1 cup water/chicken stock and add polenta. Cook for 10 minutes over low heat. Finish polenta with butter and honey. Season with salt.
To serve, divide polenta between 2 plates, arrange sliced duck breast and carrots on plate. Drizzle vanilla oil to taste.
CHEZ ALICE CATERING CO.’S SPECIAL SPIEDIE SAUCE Makes enough for a party, up to 10 pounds of meat.
Spiedie, from central New York State, is usually made with chicken or pork, marinated for at least a day or two, then skewered and grilled. After grilling, the meat is clasped in a bread roll, and the skewer pulled out. Fresh marinade (i.e., that has not touched meat) is often drizzled over the roll before eating. Chez Alice owner Kelly Hamden makes hers with grilled chicken.
1/2 bunch celery (several stalks), finely chopped
4 onions, finely chopped
1/2 bunch cilantro, chopped
1 bunch parsley, chopped
3 cups tomato ketchup
1 quart your favorite barbecue sauce
4 cups red wine vinegar
1-1/3 cups rice wine vinegar
2 generous tablespoons garlic, chopped
3 tablespoons black pepper
3 tablespoons salt
3 tablespoons cayenne pepper
1/2 cup vegetable oil
Mix all ingredients thoroughly and refrigerate for at least one or two days, the longer the better. Then marinate your chicken for a day or two in some of the sauce before skewering and grilling. Reserve extra sauce to serve with the chicken.
Epicurean Palette takes place Sunday, Sept. 26, 1-4 p.m. Tickets are $99 for members of Grounds For Sculpture and $110 for non-members. VIP tickets are $350. Purchase tickets in advance at www.epicureanpalette.org or by calling the Grounds For Sculpture Development Office at 609-689-1040 ext. 112.
Read Faith Bahadurian’s blog at www.packetinsider.com/blog/njspice.
