This, my friends, is just about the most delicious thing you will ever put in your mouth. Pork liver pate sandwiched between two thin, crispy layers of bittersweet chocolate. I kid you not.
If you’ve been reading SCF for a while, you’ve probably seen this particular hors d’oeuvre before. Yes, friends, we are now celebrating the 7th annual Sausage and Beer Dinner at Blue Hill at Stone Barns. Previous dinners are here. And here. And here. And yes, here, too.
The dinner was, as usual, incredible. The food was really beyond. Though we were a little bit more distracted this year. Greg was working, and Irene invited me to bring the baby, so ….
Yes, there’s Sam at her first Sausage and Beer Dinner. May she see many more.
Merguez in Brik
Lamb Neck and Carrot Puree
Pretty Things Beer and Ale Project “Baby Tree”
More, after the jump.
Cocktail hour was held in the restaurant.
Here’s Tom, Sadie, Eamon and Kris:
Various and sundry passed hors d’oeuvres:
Then we headed upstairs. A funny thing I won’t soon forget: As we were heading upstairs, I was carrying Srimp in her car seat. (She slept through cocktail hour.) I had it in the crook of my elbow and was balancing it on my hip. A woman stopped me. She was laughing. She said: “Oh my goodness — at first, I thought you just had an enormous purse!”
The Hay Loft is stunning:
Here we are!
Speck with greenhouse greens and herbs:
Coppa with deviled eggs:
Delishy bread:
I somehow missed taking a photo of my favorite of the first course dishes, the Genoa Salami with Rye Pretzel and Oji Dulce Peppers. The salami and the pretzel bread were made for each other.
These were paired with Defiant Brewing Company’s Blue HIll Ale.
Second course.
Sausage and Potato Salad
Smoked & Pickled Andouille, Fingerling Potatoes and Mache
Kelso of Brooklyn ‘Nut Brown Ale’
So lovely.
The next course was my favorite of all. Cassoulet.
Sing it with me now, to the tune of “Purple Rain,”: Cassoulet, cassoulet:
Cassoulet
Toulouse Sausage, Duck Confit and Braised Bacon
Brooklyn Brewery ‘The Companion’
I don’t remember a better dish at the Sausage & Beer Dinner. Ever. And that’s saying a lot.
We ended savory with the merguez.
Just terrific.
For dessert:
Chocolate
Hazelnut Struesel & Coffee Ice Cream
Captain Lawrence Brewing Company ‘Espresso Stout’
Also, I think, the best dessert of any Sausage Dinner.
Or maybe my mind was clouded with joy from having my little srimp with me.
At the end of the dinner, all the chefs came out and the diners were encouraged to show their appreciation by throwing their napkins at them:
Another incredible evening. Bravo, Blue Hill. Bravo, Adam.
