Essex, CT - On Thursday, June 24, 2010, Executive Chef Tyler Anderson of The Copper Beech Inn will honor his commitment to serving sustainable seafood and locally harvested produce with a sensational recreation of his feast served April 26, 2010 at the celebrated James Beard House in New York City.
Chef Anderson was selected for the James Beard House dinner based on a series of criteria and reviews put forth by the Chef Selection Committee, comprised of food and wine professionals who represent the James Beard Foundation (JBF). The JBF mission is "to celebrate, preserve, and nurture America's culinary heritage and diversity in order to elevate the appreciation of our culinary excellence."
Chef Anderson's philosophy mirrors that of the JBF in his demonstrated excellence of executing menus that celebrate, preserve and nurture both the integrity of his local community and the global movement of maintaining our oceans' sustainability.
"Choosing sustainable seafood is an easy and practical solution for supporting the responsible fishing of our rivers, lakes and oceans, and preserving our natural resources. We incorporate these choices into the menus at The Copper Beech Inn, and look forward to presenting them at the Sustainable Seafood Dinner." - Chef Anderson
The five-course meal, accompanied by wines selected by Christopher Sperling of Connecticut Distributors, Inc., will begin with a selection of hors d'oeuvres at 7:00pm, and will feature: King Crab with Avocado, Soy Salt, and Meyer Lemon; Yellowtail with Miso, Mustard and Pecans, Black Cod with Ham Dashi; Arctic Char with Pumpernickel Pain Perdu, and more. View the complete Sustainable Seafood Dinner menu below.
For more information regarding Chef Tyler Anderson and his commitment to sustainable seafood, visit www.copperbeechinn.com. For reservations and information on The Copper Beech Inn, Restaurant, Brasserie Pip, Summer Packages, or hosting your next event at The Copper Beech Inn please visit the website or call 860.767.0330.
