October 8, 7:00 P.M. Dinner: Long Island’s Autumn Bounty
October 08, 2024 07:00 PM
Join Chef Eric LeVine for This Seasonal Harvest Dinner Sourced From Long Island
25 11th Ave, New York, NY 10011, USA
Autumn is arguably the best time to eat seasonly in New York. New York City is a short distance from Long Island, where there is an abundance of locally grown produce, vineyards, and a boom in regenerative farming. For this bountiful harvest dinner, join chef Eric LeVine, Chopped champion and executive chef of 317 Main in Farmingdale, New York, for a field-to-fork menu highlighting the farms, farmers, artisans, and winemakers of the eastern tip of Long Island.
Dining Table $170 | Internal Chefs Counter $185 | External Chefs Counter $150
MENU
Hors d’Oeuvre
Goat Cheese Mousse with Maple Pears and Black Garlic
Contains dairy
Smoked Acabonac Farms Beef Brisket–Cheddar Bites
Contains dairy and gluten
Deviled Feisty Acres Quail Egg with Chive Caviar
Long Island Blue Fin Tuna Miniature Tacos
Contains gluten
Twisted Cow Distillery Cocktail
Dinner
Foie Gras Butter with Peanut Butter, Concord Grape Butter, and Croissant Crisps
Contains gluten and nuts
Sea Bass Ceviche with Romesco and Shishito Slaw
Contains nuts
Seared Shinnecock Bay Scallops with Corn Risotto and Arugula Purée
Crescent Farm Duck Breast with Duck Confit Tortelloni
Contains gluten
Niegocki Farm Pork Tenderloin with Wild Mushroom Ragoût and Parmesan Polenta
Dessert
Pumpkin Mousse with Caramelized Milk Pail Farm Apple, Sugar Glass, Pumpkin, and Sunflower
About Eric LeVine:
Eric LeVine is the chef/partner of Long Island’s 317 Main Street, Vico, The James Room, The Market Place, The Nutty Irishman, and Stage 317. As a youngster growing up in Brooklyn, New York, chef LeVine found excitement, challenges, and passion in his favorite place—the kitchen. His childhood love became his career path and purpose. He studied at the Culinary Institute of America in Hyde Park, New York, and soon after graduation, worked under celebrity chef David Burke at the River Café. He credits this experience with sparking his creative artistry with food.
He went on to work in the kitchens of Le Petite Café, Il Tratattoire da Familia, Otani, and the Marriott Marquis in Times Square he was chef de cuisine. His accolades and recognitions include, an Award of Excellence from Wine Spectator magazine, one of the “Top Ten New Chefs” by USA Today, and the New York Times awarded, Pleiades, with a three-star rating. He has made numerous appearances on television including Food Network where he became the 2011 Chopped champion and has since appeared on Beat Bobby Flay, Chopped Champions and Alex vs. America. He recently released his second cookbook, Burgers, Bowl, and Jars. For the last two years he has also been named “Best Chef Long Island” by Bethpage Best of Long Island Awards. And, over the decades, chef LeVine has cooked a whopping six dinners at the famed James Beard House.
Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.
James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.