1091 Lancaster Avenue
Berwyn, PA 19312
It’s an honor to be invited to cook at the Beard House. It is also a mark of distinction bestowed on the most promising figures in the culinary world. The honor is often compared to that of a musician stepping out at Carnegie Hall, because featured chefs get to debut their craft before a sophisticated New York audience.
So when Nectar Chef Patrick Feury was invited to cook at the house on February 8, 2013, he wanted to create a memorable event. Patrick, who is an artisan cheese maker, had been collaborating with the dairy farmers of Chester County for many years. And rather than shine the spotlight on himself, he decided to create a meal that paid tribute to all the farmers in the region. And to accompany this multi-course extravaganza, the chef recruited Victory Beer. Also located in Chester County, Patrick knew we would be able to match each dish to a complementary brew. Patrick had stepped out of his kitchen with a hands on approach to cultivating relationships with the land, farms and bounty available outside his window in Chester County and it was time to give the dairy, produce and animal farms located between Lancaster and Philadelphia their just due. The event was a sell out despite the threat of a snowstorm and the critical reviews were more like raves.
So, if you weren’t able to make the trek to the Big Apple, but would be interested in experiencing the event, Patrick will be recreating the experience at Nectar on Wednesday, April 24th.
Hors d’Oeuvre Reception
Victory Headwaters Pale Ale
Birchrun Hills Blue Cheese, Spinach Dumplings
Yellow Springs Farm Goat Cheese Gougère
Magret Duck Rillettes, Toasted Rosemary Bread
Yellowtail Tartare Canapé, Soy Asparagus and Rice
Victory CBC Melon Session Ale
Spiced Skuna Bay Salmon, Osetra Caviar, Doe Run Seven Sisters Crème Fraiche
Victory Brewing Company Prima Pils Beer–Dill Pancake
Victory Rye Expression
Doe Run Country Rack Lamb Chop, Curry Lamb Sausage, Farro, Honey Walnuts, Heirloom Tomato
Victory CBC Braumeister Pils Tettnang
Crispy Striped Bass, Doe Run Dairy Butter and Winter Black Truffle Sauce, Victory Prima Pils Pickled Carrots, Radishes
Victory Red Thunder (Red Wine Barrel Aged Baltic Thunder)
Tea Smoked Pineland Farm Tenderloin and Pineland Farm Beef Short Ribs, Birchrun Hills Farm Equinox Potato, Turnip and Winter Black Truffle Gratin
Mushroom, Cipollini Onion, Parsley
Victory V-12 Belgian-Style Ale
Parsnip Cake, Seven Sisters Ice Cream, Lingonberry
The dinner will cost $85 per person and a portion of the proceeds will be donated to the Brandywine Valley Association.
So, if you’d like to enjoy some great food, drink award-winning craft brews, and help preserve the pristine quality of the area, call Nectar today and make your reservation. Phone (610) 725-9000 or log onto www.tastenectar.com. Reservations are limited so book early. Can you think of a better way to spend Earth Day than this?
Bill Covaleski (left) and Patrick Feury on March 30 at Victory Brewpub, working on the beer pairings for the menu.