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NEW CANAAN, Conn. It was an event of epicurean proportions. Dine with Design, the annual fundraiser for the Philip Johnson Glass House, was a gastronomic celebration that drew people from all over the region and chefs from across the nation.
Undeterred by the gentle summer rain last Saturday, guests arrived in hungry waves at the breathtaking 49-acre Glass House property and settled in underneath the grand sailcloth tent donated by artisan tent maker Sperry.
Six award-winning chefs from across the country were the key ingredients to this spectacular modern picnic, serving up everything from foie gras to fava bean succotash. The gastronomic A-team was comprised of: Ana Sortun (Oleana, Cambridge, Mass.); Gabriel Rucker (Le Pigeon, Portland, Ore.); Tim LaBant (The Schoolhouse at Cannondale, Wilton, Conn.); Tony Maws (Craigie on Main, Cambridge, Mass.); Missy Robbins (A Voce, New York City); and Jeremy McMillan (The Farmhouse Restaurant at the Bedford Post Inn, Bedford, N.Y.). They were joined by a carefully selected group of artisans and purveyors, including local favorites Wave Hill Breads (Norwalk, Conn.) and Summer Kitchen Bake House (Guilford, Conn.).
Its so wonderful to meet people from around the region who have tasted our bread, said Margaret Sapir, co-owner of Wave Hill Breads. We have our new bread with caramelized garlic cloves in it and our own lemony hummus. But honestly, its the chocolate croissants that make people really smile. Theres just something about good chocolate croissants that make people happy.
Chef Tim LaBant was working double-time to keep up with demand for his lamb belly and posa beans on toasted Wave Hill Bread with ricotta and fresh flowers. But the smile on his face made it clear this was a labor of love. A playful bouquet of skewered fresh strawberries topped with toasted meringue grew out of a bed of grass at Chef LaBants elbow.
Organic, Spanish wines courtesy of New Canaans Stewarts Spirits paired easily with most dishes. But the drink of the day was a playful summery blend of lemonade, strawberries, mint and vodka made from apples and distilled at Tuthilltown Distillery in Gardiner, N.Y. The pale pink drink was the picture of summertime, and had people raving about its light, fresh feel.
And while it was no surprise to find so many locals, Chef Gabriel Rucker of Portland, Oregons celebrated Le Pigeon was a welcome surprise.
Well, I gave a few recipes for Harvest to Heat, he said of the groundbreaking cookbook that drew contributions from some of Americas top chefs, artisans and farmers. It was also the book that inaugurated the Dine with Design event. And so, they just asked me to come. Chef Rucker smiled as he set down more freshly made foie gras profiteroles to keep up with their disappearance.
Tempting treats put a sweet finish on the picnic lunch. Chocolate from Seattle, Wash., artisan cheese from Uintah, Utah, offered a balance of sweet and savory. But by far the most refreshing dessert was from Chef Jeremy McMillan of the Farmhouse Restaurant at the Bedford Post Inn in Bedford, N.Y. His ambrosia was filled with grilled cherries and other roasted berries, topped with a tart mascarpone and shaved double-roasted coconut.
Right now is the perfect time for this dish, with all the ripe berries available, said Chef McMillan.
As guests made their way back to the top of the property, they were treated to gift bags with goodies from Design Within Reach and Marcia Selden Catering, among others, and then whisked away in the rain by cars provided by Callari Auto Group. Pulling away through the gate, the majestic tent glowing in the background, it felt like a fairy tale finish to a magical luncheon. And we all lived deliciously ever after, at least for the rest of the day.
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