This past November the chefs from Seasons at the Ocean House prepared a six-course meal with wine pairings from local winery Jonathan Edwards as part of their New England Harvest dinner at the James Beard House in New York City. Led by Chef de Cuisine Eric Haugen, several items stood out as testaments to not only the Ocean House’s experienced staff, but also the local New England ingredients they work hard to source. A Duck Liver Mousse Crostini had the perfect amount of richness with a great offset of crunchy texture. The Celery Root Panna Cotta with Watch Hill Honey Glaze, Casteveltrano Olives, Meyer Lemon and Coriander had an incredible combination of flavors. The Vermont Pork Belly with Toasted Farro, Native Winter Root Vegetables and Juniper-Scented Consomme was perfectly cooked—the pork belly prepared sous vide before searing it—and the richness of the belly was greatly tempered by the earthy faro. As much as we all love dessert I rarely clean my final plate after a meal like this, but I actually did eat every bit of Pastry Chef Adam Young’s Local Squash and Dairy Study. The wine pairings from Jonathan Edwards (I was at the dinner as a guest of the winery) were spot on, beginning with an excellent match of their 2009 Napa Valley Sauvignon Blanc with the Panna Cotta and an even more perfect pairing of their 2007 Napatree Point Zinfandel with the Pork Belly dish.
Seasons at the Ocean House New England Harvest dinner at the James Beard House
Goat with Chef Beau Vestal of New Rivers
David Dadekian has been called “RI’s unofficial Food Laureate” by Philip Eil of the Providence Phoenix, “mastermind of the food news website and event-organizing operation, Eat Drink RI, who seems to know every chef, restaurant, farm stand, and manufactured food product within state lines.” Dadekian created Eat Drink RI in 2010 and since that time eatdrinkri.com has grown to be one of the top media, marketing and event production companies in the region for all things culinary. Dadekian is the host of the "RI Small Business Live Forum" and Cox YurView’s "The Rhode to Recovery" video interview series. Dadekian also works as PR Director, Cooking Instructor and Special Events Coordinator at Blackbird Farm in Smithfield. Dadekian serves on the boards of ecoRI News, Eating with the Ecosystem and the RI Small Business Coalition, and is a Past Chair of the RI Food Policy Council. He lives in Coventry with his wife Brenda and their two daughters.