Castle Hill Inn Hosts Top RI Chefs
Saturday, November 05, 2011
When Castle Hill Inn hosts some chefs, it hosts some chefs.
The Inn's Rhode Island Guest Chef Dinner on Friday, November 18 will not only feature the talents of host chefs Karsten Hart, Bob Bankert, Louis Rossi, and Jon Marston of Castle Hill; but also Jonathan Cambra of the Boat House in Tiverton; Beau Vestal of New Rivers in Providence; Matt Jennings of Farmstead and La Laiterie in Providence; Champe Speidel of Persimmon in Bristol; and Derek Wagner of Nick’s on Broadway in Providence. Line-ups don't get much bigger than that.
The best culinary talent anywhere
“Rhode Island is home to some of the best culinary talent anywhere, and we are looking forward to having these great chefs join us at Castle Hill for what promises to be an unforgettable evening,” said Daniel Braun, General Manager at Castle Hill Inn. A reception will begin at 6:30pm; dinner will be served at 7:30pm. The cost of the dinner is $95 per person; tax and gratuity are additional. For fans of these chefs, that's a bargain at twice the price.
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The evening will begin with a selection of hors d’oeuvre prepared by Chef Jonathan Cambra, including Salt Cod Brandade Cakes with parsley-chili aoli; Baked Matunuck Oysters with Maine crab, spinach, and gruyere béchamel; Pork Belly Sliders with candied squash and Simmons Farm goat cheese; Parsnip-Celery Root Shooters with Sweet Berry Farm mushrooms; and Nantucket Bay Scallop Ceviche, all served with the Nicolas Feuillatte Brut, featuring floral aromas with subtle predominance of pear, apple, almonds, and hazelnuts.
Towering tasting menu
The five-course tasting menu will begin with Chef Beau Vestal’s Tasting of Charcuterie: cured and smoked pork loin ham with torchon of rabbit and cranberry and 40 day saucisson sec of pork and fennel pollen with homemade mustard and pickles, paired with the 2010 Antinori Vermentino, an inviting wine with a nose of cedar and notes of apricot and yellow peaches.
The second course, prepared by Chef Matt Jennings, will feature Cold Smoked Swordfish Belly with ‘Nduja, a spreadable Italian sausage, octopus mosaic, green apple, and pumpkin pickle, complemented by the exotic and spicy 2007 Trimbach Gewürztraminer, followed by Chef Champe Speidel’s Creamy Soup of Native Orchard Fruits with rabbit boudin blanc, glazed squash, caramelized pecans, and petite sage leaves, served with the 2009 Talbott Pinot Noir “Kali Hart,” featuring aromas of blueberry, cherry and plum, as well as floral notes and hints of spicy cinnamon and French oak.
The evening’s entrée, crafted by Chef Derek Wagner, will feature Dry-Aged Blackbird Farm Beef with Schartner Farm cauliflower, roasted onion, and anise jus, paired with the 2007 Conn Creek Cabernet Sauvignon, boasting aromas of sandalwood, hazelnut, and powdered cocoa spicy aromas and lively black plum and blueberry flavors.
Formidable finale
Dinner will conclude with Tiramisu prepared by Castle Hill’s pastry chef, Jonathan Marston, served with black garlic ice cream, wafer cookies, and Samuel Smith oatmeal stout.
In all, it's a feast at the hands of Rhode Island's finest tastemakers. Don't miss it.
Rhode Island Guest Chef Dinner, Friday Nov 18, 6:30pm. Tickets $95. Castle Hill Inn, Newport, 849-3800. For more information or to make reservations, visit www.castlehillinn.com.
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- Five Things: La Laiterie, Providence
- Five Things: Nick’s On Broadway, Providence
- Five Things: Persimmon, Bristol
- Five Things: New Rivers, Providence
