A five-event, prix-fixe dining series called "Grilling Around the World," will conclude at Bedford Post Inn on Sunday, May 26 with emphasis on barbecue as prepared in various parts of the USA.
"Each dish offered in the series was based on traditional recipes and ingredients with a little latitude taken," chef Jeremy McMillan said.
"Each of the barbecue dishes on the May 26 menu will have roots in a big BBQ area of the states," McMillan pointed out. "We did go a little outside the box of the famous Southern regions in order to add some variety to the menu."
"I grew up in Alabama," McMillan added, "and its barbecue is similar in style to Texas and Mexico, so I added a barbecue corn dish that brings me home."
A dish called Carolina Whole Hog will be offered Eastern Carolina style; prepared from an 80-pound pig obtained from John Boy's Farm in Pound Ridge, NY.
Here is a recap of the global areas covered during this series:
- Argentina. March 3, 2013
- "Basque Country Food of the Euskaldunak." Basque settlements lie near the Atlantic on both sides of the border between France and Spain. April 7
- Tuscany. April 21
- Mexico. May 5 (Cinco de Mayo)
Introduction
(from the wood oven)
Smoked pepper cornbread, biscuits with honey, oven roasted vegetables
First Course
1. Grilled corn. Cooked in the husk with poblano and lime butter
2. Barbecue shrimp. New Orleans peel and eat shrimp
3. Smoked turkey. Kansas City style sweet tomato and molasses glazed
4. Spaghetti. Interstate barbecue inspired pulled pork and handcut pasta
5. Brunswick stew. Tomato, okra, potatoes and lima beans stewed with chicken and pork
Main course
1. Pacific Northwest Salmon. Smoked on a cedar plank, finished with lemon and dill
2. Alabama Barbecue Chicken. Half a bird with traditional Northern Alabama white barbecue sauce
3. Memphis Dry Rub. Ribs "cooked like they do in the dirty, dirty," according to McMillan, smoked bologna and spaghetti, slaw
4. Texas Barbecue. Beef brisket, smoked sausage, sliced white bread
5. Carolina Whole Hog. Vinegar and fermented chili sauce, hushpuppies and a soft roll
Dessert
1. Cheese pie. Sweet custard baked into vanilla flavored crust
2. Red velvet cake. Cream cheese filling
3. Grilled cherries. Hot smoked over coals with sweet almond cream and aged balsamic
4. Strawberry shortcake. Grilled angel-food cake, macerated strawberries and whipped cream
The cost for the four-course, prix-fixe dinner is $55 per person plus tax and tip. A drink-pairing option is available at an additional $35 per person. Dinner will be served from 5 to 9 p.m.
For more information about this dining series, see "Basque Country Dinner at Bedford Post Inn," Bedford-Katonah Patch, March 15, 2013, bedford.patch.com/groups/jerry-eimbinders-blog/p/bp--basque-country-dinner-at-bedford-post-inn
Bedford Post Inn. 954 Old Post Road, Bedford, NY. 914-234-7800. www.bedfordpostinn.com
