Late last month, despite our stormy, snowy weather, more than110 people attended the Hudson Valley Bounty Dinner, held to benefit the Hudson River Museum.
Dinner was served in the Museum’s Hudson Room. The meal was prepared by six leading Hudson Valley Chefs: Mark Kramer of Susan Lawrence in Chappaqua; Peter X. Kelly of X20 Xaviars on the Hudson, Yonkers; Ethan Kostbar of Moderne Barn in Armonk; Vincent Barcelona of Harvest on Hudson, Hastings; Eric Gabrynowicz of Restaurant North, Armonk; and Martin Steenman, of La Tulipe Desserts, Mount Kisco. “The menu was complete, like a symphony,” said Museum Director Michael Botwinick. “Each dish built on the last and led to the next. No ingredient was repeated.” So what was served? (Don’t read this if you’re on a diet.)
***Hors D’Oeuvre Lobster Wantons, courtesy of Chef Mark Kramer
***Warm Alaskan Red Crabmeat and Roasted Bone Marrow, courtesy of Chef Peter X. Kelly
*** Poached Alaskan Halibut, courtesy of Ethan Kostbar
***Short Ribs of Beef, courtesy of Eric Gabrynowicz
***Roasted Shallot Baked Polenta, Pulled Duck Confit & Chianti Pickled Onions, courtesy of Vincent Barcelona
***Hazelnut Dacquois and Guayaquil Chocolate Mousse with Red Wine Poached Pear and Winter Spiced Coulis, Maarten Steenman
