Albany Institute of History & Art curator Doug McCombs and Marché's Executive Chef Brian Molino(photo from the Table Hopping article on the event)
This Saturday, September 26th, Marché at 74 State will be offering a Hudson Quadricentennial dinner. The menu for the event was developed by the Albany, NY restaurant’s head chef, Brian Molino, in consultation with curators Tammis Groft and Doug McCombs, from the Albany Institute of History & Art. Molino also found inspiration in our new cookbook Summer Pleasures, Winter Pleasures: A Hudson Valley Cookbook. Albany Times Union senior writer Steve Barnes wrote about the upcoming event:
The meal, scheduled for 6:30 p.m. Saturday at the restaurant in the downtown hotel, features five courses modeled after food found on menus and in records at the Albany Institute, for which the meal is a fundraiser.
Besides sturgeon—served lightly smoked and roasted, with butter-braised cabbage—dinner will feature oysters, turkey, lamb, rabbit, pork, local vegetables and, for dessert, warm bread pudding with black currants and candied quince; the courses will be paired with beverages from Brewery Ommegang, which makes Belgian-style ales in Cooperstown.
Molino describes the fare as refined, fine-dining interpretations of dishes he found in records at the museum and books by food historian Peter G. Rose, whose works include Food, Drink and Celebrations of
the Hudson Valley Dutch and the recently released Summer Pleasures, Winter Pleasures: A Hudson Valley Cookbook.
Sounds delicious. Click here for the rest the article. Do you need reservations, you ask? Yes, you do. It may be too late at this point, but it's worth giving them a call at 518-434-7410. This promises to be a fantastic culinary experience.
Posts
