Triumph Farm Dinners: A Photojournal

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Last week we collaborated with Triumph Brewing on two beer-paired dinners. One in Princeton on Tuesday and the other in New Hope the following night. We developed a menu that highlighted mid-winter cooking and everything that entails: the cellar vegetables on which we all rely during this time, specialty produce currently available to us on the farm (greens from the high tunnels, raddicchio tardivo, and, microgreens to name a few), and the art of preservation, so essential to good (and varied) eating during these long months of short days.

Prepping back-to-back five course dinners for 30 is a challenge we’re accustomed to at the cooking school, especially following the holidays when that muscle gets flexed the most. Working out of Triumph’s high-volume, multi-level kitchens was another experience entirely, and eye-opening. For those who couldn’t make it, here’s a taste:

Beer-Paired Preservation Dinners: Collaborating with Triumph Brewing

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Bread & Butter
Spent Grain Sourdough and Hops Butter

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First Course:

(New Hope)
Beet Tartare
With Lacto-Fermented Potato Chips, Sprouted Lentils, and Preserved Lemon Foam

(Princeton)
Wax Bean Kimchi
with Pickled Eggplant, Sourdough Crisp, and Harissa Oil

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Second Course:
Sauerkraut Soup
Torn Rye Crouton & Caraway Brown Butter
w/Triumph kellerbier

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Third Course:

(New Hope)
Poussin Liver
Tomato Preserve, Pickled Fennel

(Princeton)
Beet Confit
Duck Prosciutto, Orange Preserve, Goat Cheese, Microgreens

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Intermezzo:
Carrot Sorbet
from The Bent Spoon

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Fourth Course:

(New Hope)
Duck Agnolotti
Mushroom Cream, Tardivo
With Scotch Ale

(Princeton)
Poussin
Winter Pickle, Potato, Baby Kale, Apple Jus

 
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Fifth Course:
Beet Red Velvet Cake
Beet-Honey Sorbet, Beet Chip, Triumph Stout Vinegar-Syrup

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