The Velveteen Habit will present a Maine Farmhouse Supper at the James Beard House in New York City on April 25. The dinner will focus on chef Chris Wilcox’s cured, smoked, fermented and pickled ingredients.
Can’t make it to New York? Wilcox will prepare a five-course preview dinner at 7 p.m. Saturday at The Velveteen Habit for $120 per person, including tax and tip.
Hors d’oeuvres will include classic Maine clam dip; chicken liver mousse with fermented ground cherries and puffed black rice; and hyssop-cured Scottish salmon with pickled beets and beer nuts. The dinner courses include Maine peekytoe crab with pickled green tomato-jalapeño jam, almonds and cultured cream, and dry-aged Cold Spring Ranch sirloin with spring succotash.
To make reservations for the dinner in Maine, call 216-9884 or email info@thevelveteenhabit.com. Tickets to the dinner at the James Beard House are available for $130 to Beard House members and $170 to the general public. To reserve, call (212) 627-2308 or go online to jamesbeard.org.
The Velveteen Habit is located at 37 Ogunquit Road.
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