Chef Derek Wagner of Nick's on Broadway with Chef Eric Haugen of Seasons at the Ocean House
Once a month, though not during the summer busy season, the Ocean House in Westerly invites a notable local chef to prepare a three-course dinner paired with wine. As you would imagine from the “Farm” part of the dinner series title, a serious attempt is made to use all local ingredients. In May the guest chef was Derek Wagner chef/owner of Nick’s on Broadway in Providence, Qupé Winery was chosen for the evening’s pairings and Arcadian Fields’ farmer Diana Kushner provided a wonderful bounty of ingredients, as well as humbly serving as a guest of honor. I was an invited guest to the dinner and made a series of photographs with the two chefs in the kitchen beforehand.
Chef Haugen prepared four passed hors d’oeuvres: Truffle Glazed Berkshire Pork Belly, Free Range Rabbit Loin, Stonington Lobster Boudin and Hot and Sour Foie Gras Consomme, all of which was served alongside the 2009 Qupé Bien Nacido Cuvée. Chef Wagner created the three courses for dinner which were: Butter-Roasted Native Bomster Sea Scallops with Lardo, Peas, Lemon-Chive Cream and Fresh Herbs paired with the 2009 Qupé Marsanne “Santa Ynez Valley,” Peppered Stoney Hill Farm Pork with Dandelion Greens, Lovage, Charred-Radish-Potato Puree and Red Wine Jus paired with the 2008 Los Olivos Cuvée and a Dark Chocolate with Lavender, Honey and Mint dessert paired with the 2008 Syrah Bien Nacido Vineyard.
On Wednesday, June 1, Chef Brian Kingsford from Bacaro in Providence is the guest chef. Some ingredients are to be provided by Farm Fresh RI and featured wines are from Testamatta Winery. For more information and to make a reservation see the complete listing on the Upcoming Events page. Persimmon Chef Champe Speidel and New Rivers‘ Chef Beau Vestal are scheduled for Farm + Vine dinners in the fall. Watch the Events page for updates.
Chef Wagner directing the kitchen team at Seasons
Chef Haugen instructing how to present the Truffle Glazed Pork Belly hors d'oeuvres
Preparing the Peppered Stoney Hill Farm Pork
Chef Wagner cleaning mint for the Dark Chocolate dessert
Some of the many herbs and greens provided by Arcadian Fields
Chef Derek Wagner of Nick's on Broadway
Hors d'Oeurves of Free Range Rabbit Loin, Wrapped in House Cured Guanciale, Preserved Lemon Yogurt
Preparing the Butter-Roasted Native Bomster Sea Scallops
Chefs Haugen and Wagner describe their dishes to the front of house staff
Butter-Roasted Native Bomster Sea Scallops with Lardo, Peas, Lemon-Chive Cream and Fresh Herbs
Dark Chocolate with Lavender, Honey and Mint
Wow – nice work David. I think those may have been my rabbits. Not sure. Take care. PMB
Thank you, Patrick. I’m not sure about rabbits as there weren’t farm names in the hors d’oeurves grouping on menu.
Nice Photos David…food looks great Nick and Eric
Thank you, James.