Inn Walden is honored to announce that our very own executive chef, Pete Dressen, has been invited to cook dinner at the James Beard House in Manhattan, New York. This dinner will be delightfully prepared and indulgently consumed on October 13, 2011.  Our top-notch chef will introduce some of the most delectable treasures in the Western Reserve to a lucky few in New York City. 

With everything from Lake Erie fish and ramps to sunchokes and wine, this menu sure shows off what we are made of here in Ohio. 

Think about beginning a cool October evening with some Lake Erie perch in a pickled ramp rémoulade and grilled cevapi with onions and peppers. Follow that with a bite of dandelion pie and rose hip jam. Or maybe some scrapple with apple butter. All of this is paired with a 2003 Markko Sparkling Riesling Seckt Brut from the Grand River Valley.

Is your mouth watering yet?

If for some unfathomable reason it isn’t, let’s move on to dinner. Each of the five courses is delicately matched with it’s own wine from the Grand River Valley. The first course feels like home with Lake Erie Walleye, foraged mushrooms, sunchokes and sorrel paired with a  2010 Ferrante Golden Bunches Dry Reiesling. Next, feast on a twice baked corn pudding souffle with maple smoked bacon and chives. Wash it down with a 2007 Markko Chardonnay. Third, let braised duck with cabbage, pumpkin and elderberries melt on your mouth. This comes with a 2008 St. Joseph Pinot Noir Reserve. Then roasted lamb, celery root, potatoes, and brussels sprouts coupled with a 2008 St. Joseph Shiraz will be served. The night begins to get sweet with a final course of maple custard, black walnut cake and iced pawpaw with a 2010 Ferrante Vidal Blanc Ice Wine to really bring Ohio into the hearts of the stuffed. 

New York is only a short flight away, isn’t it?

Hors d’oeuvres will begin at 7:00pm

The five course dinner will begin at 8:00pm

Reservations can be arranged by calling 212.627.2308

The James Beard House is maintained by the James Beard Foundation. Founded in 1986 in memory of food enthusiast and cookbook author, James Beard, this foundation is dedicated to celebrating, preserving and nurturing America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence. For more information, please visit http://jamesbeard.org/.