Chef Stacy Is Boutique Chic @ James Beard House
Thursday, May 3rd, 2018
Chef Stacy wowed a crowded room of culinary enthusiasts at the James Beard House as a recent featured chef in the highly acclaimed Dinners at the Beard House series.
The theme for Stacy’s dinner–Boutique Chic–was clever, playful and very much in keeping with The Inn at Hastings Park. From the passed hors d’oeuvres at arrival through dessert, each course on the menu played off the boutique hotel theme being listed in such ways as Check In, Tea Service, Happy Hour and Turn Down Service. Chef Stacy and her culinary team created an all original menu that showcased New England cuisine and contemporary flair and seasonal accents that reflect Stacy’s global travels and adventures.
This was a very significant and celebratory occasion for The Inn, and many member of The Inn’s team and loyal patrons made the trip to New York to be in attendance including our friend Brenda, Commick from Relais & Chateaux.
Trisha Perez Kennealy, owner The Inn at Hastings Park, Executive Chef Stacy Cogswell, and Tanja Sennick, Restaurant Manager.
Chef Stacy and her team were on center stage for all guests, as everyone who comes to the James Beard House actually walks through the kitchen enroute to the reception area and dining room.
Stacy and her team’s efforts also were broadcast on a live feed on the James Beard website during the dinner.
Clam Chowder Croquettes and Duck Confit Donuts with Rhubarb Jam were a huge hit during Check In.
A Breakfast that’s fitting for Dinner.
Now that’s a Happy Hour! A Flight of “Foodie” Cocktails
Spicy Margarita: Tequila Spiked Scallop Ceviche, Bruleed Lime & Pickled Chili
Dirty Birdie: Great Hill Blue Cheese, Castelvetrano Olive & Gin Gelee
Colonial Flip: Molasses & Ale Lacquered Pork Belly, Savory Nutmeg Meringue & Flamingo Punch
There were rave reviews about Dinner
(Wagyu Coulotte Dteak, Chimichurri Shards, Green Garlic Mousse & Bamboo Rice Crispies)
The party wrapped up on a sweet note with Chef Stacy’s Turn Down Service.
Apricot Mousse, Meringue, Hibiscus Glace & Sugar Lace.
New York, NY – March 26, 2018: Chef Stacy Cogswell of The Inn at Hastings Park presents dinner at the James Beard House in Greenwich Village.
CREDIT: Clay Williams for The James Beard Foundation.
© Clay Williams / http://claywilliamsphoto.com