A culinary experience to benefit the Philip Johnson Glass House
The Philip Johnson Glass House, in association with Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans, announces a one-of-a-kind culinary event to benefit the Glass House, a site of the National Trust for Historic Preservation.
On Saturday, June 11 from noon to 3 p.m., guests are invited to explore the buildings, grounds and art collections of the Glass House site while enjoying dishes inspired by the property, created by the chefs and artisans of Harvest to Heat. Each guest will receive an autographed copy of the critically-acclaimed book by Darryl Estrine and Kelly Kochendorfer, published by the Taunton Press. Tickets are $300 with limited availability and may be purchased online at philipjohnsonglasshouse.org or via phone at 866-811-4111.
The Glass House welcomes five award-winning chefs featured in Harvest to Heat to Philip Johnson's 47-acre campus that, fittingly, was designed as a canvas for inspiration, experimentation and cultivation. These chefs are some of the most innovative culinary artists working today and are the leaders of a new generation of chefs sourcing from and supporting local farms and distributors.
"Dine with Design provides a unique opportunity to open the property for picnicking and wandering at-will through Philip Johnson's exceptional architectural creations for one very special afternoon," Rena Zurofsky, the Glass House interim executive director, said.
Participating chefs include:
Chef Michel Richard, a pioneer in French/California cuisine and owner of Michel Richard Citronelle. Chef Richard's creativity can be seen in prestigious culinary publications such as Food & Wine, Food Arts, Bon Appetit, and on the cover of the late, great Gourmet.
Chef Brian Lewis is a renowned chef best known for his collaboration with actor Richard Gere and his wife, Carey Lowell, in creating The Farmhouse and The Barn at The Bedford Post Inn in Bedford, N.Y. In the fall of 2011, Lewis will open his own restaurant in New Canaan.
Chef Lee Chizmar, whose talent lies in his ability to elevate dishes by pairing homespun ingredients with elegant flavors. Bolete has since garnered national recognition in Gourmet magazine as one of the country's best "farm to table" endeavors.
Chef Bill Taibe, who has, at 33, already received three "Excellent" ratings from the New York Times. In 2001, Chef Taibe became Executive Chef at G/R/A/N/D in Stamford, and three years later opened Relish in South Norwalk, CT. After much success with "Relish," Chef Taibe left to help develop and design Napa & Co., in downtown Stamford, CT. Chef Derek Wagner, who has opened a newly expanded version of the ever-evolving restaurant Nicks. From its modest beginnings, to its current, acclaimed version, Nicks has always focused on seasonally inspired, locally sourced, integrity driven food and service. Recently, Nicks has been named "One of the World's Best Restaurants" by Fodor's International Travel Guide for the second year in a row.
The artisans joining the chefs on June 11 come from far and wide providing a sampling of the bounty the U.S. has to offer. Guests will experience Rappahannock River Oysters from Topping, Virginia; Freddy Guys Hazelnuts from Monmouth, Ore.; a variety of cheeses from Jasper Hill Farm in Greensboro, Vt.; Theo Chocolates from Seattle, Washington; a "custom" cocktail from Tuthilltown Spirits in Gardiner, N.Y.; and a smooth espresso from Peet's Coffee & Tea of California.Following the event, all products will be composted at Three Feathers Farm in South Salem, New York.