June 22: Working the Plate Dinner

June 22: Working the Plate Dinner: Why is the presentation and beauty of our food important?  People eat with their eyes before they eat with their mouths.  Food does not have to be complicated to be enjoyed, but it must look appetizing,  it should lift your spirits and prepare you to relax and enjoy.

June 22: Working the Plate Dinner

June 22: Working the Plate Dinner: At Beechwood Inn we do not want our diners to be intimidated by their plate. It should be simple, down to earth and approachable – but the ceramic plate remains our canvas to give you the most beautiful yet appetizing presentation possible.

We hope you enjoy our recipes. Dinner is $99 per person, plus tax and gratuity and includes one glass each of the suggested wines. Additional wine is available on our wine list. Wine-thirty at 6:30 and sit down for dinner at 7:00pm

Aperitif: Smoked Duck Confit Egg Rolls with Warm Mirin Glaze, Glass of Beechwood Inn Wine

Appetizer: Pan-Seared Red Snapper with Arugula Pesto, Micro-Salad and Beet Confetti, Glass of Wine

Intermezzo: House Made Red Wine and Fruit Sorbet

Salad: Toy Box Tomatoes, Shallots and Local Organic Summer Mix of Greens with Aged Sherry Vinegar and Extra Virgin Olive Oil, Gayle’s Sour Dough Bread with Local Creamery Butter

Entrée: Local New York Strip Steak with Local Shiitakes, Chive Mashed Potato and Baby Carrots, House-Made Potato Chip, Plus Wine Pairing

Dessert: Gayle’s Chocolate Tart with Vanilla Cream and Caramel Shards

Fresh Brewed Coffee and Herb Teas

 We can make food substitutions to accommodate dietary restrictions if you let us know 48 hours in advance

June 22: Working the Plate Dinner Menu by Executive Chef David Darugh https://www.bestchefsamerica.com/david-darugh

Edible Art – Food as Art

Why is the presentation and beauty of our food important?  People eat with their eyes before they eat with their mouths.  Food does not have to be complicated to be enjoyed, but it must look appetizing, it should invite you to forget about the stresses of the day, it should lift your spirits and prepare you to relax and enjoy. So, yes, presentation is extremely important to serving excellent food. Consuming an artistically prepared plate of food is almost a spiritual experience.  It gives you the awareness that the chef put tremendous effort and consideration into preparing such a masterpiece for both your eyes and your palate.

We are, after all, hunter gatherers, filled with a sense that what looks good, beautiful and appetizing is safe to eat.  How inviting is a bowl of blue mush? Not very, its color is totally un-appetizing as is the texture.  When you come back from a vacation, what do you talk about? What we hear is talk about the food, the restaurants, and the gourmet delights.

But professionals also agree that food should not look like the chef worked to make it look good (even though she might have done just that). Cautions our friend, former Chef at Chez Panisse, Joanne Weir and author of From Tapas to Meze (Crown, 1994)  “don’t play with the food, you want it to look like it just fell off the tree and onto the plate.”

At Beechwood Inn we do not want our diners to be intimidated by their plate. It should be simple, down to earth and approachable – but the ceramic plate remains our canvas to give you the most beautiful yet appetizing presentation possible.  We hope you will enjoy these images.