JBF Dinner: Keith Luce of Jedediah Hawkins Inn

Nights at the JBF House are always wonderful, even more so dining under a Russian alias.  No photos of the appetizers, but I rather enjoyed the nofo duck wings in which the meat practically melted off the bone, leaving one left to stand in a crowded room clutching a meatless bone, and the tuna nofoise toasts served in little china spoons, which I watched one of the sous chefs painstakingly use a pair of tweezers to lay the micro-greens over the tiny heap of tuna.  Tweezers are mini tongs.  To drink with the appetizers was a sparkling syrah from Jamesport Vineyards starting the night out right with a little bubbly.

Ta da!  Finally we are seated in the main dining room!  In a small alcove tucked into a corner of the room was a cozy table for six.

Alas – I scooped up the first course of bay scallops in a grapefruit consomme before I had a chance to take photos.  Clean flavors, I love raw scallops.  Especially ones that were just harvested the day prior.

Below is the second course featuring squares of fluke from the east end of Long Island over a pork rillette draped with lardo, and a little wasabi spiced salad on the side.

Pierogis!  Perfectly cooked, the pierogis were filled with braised duck leg, with a little sauerkraut and clabbered cream on the side.  (still not sure what this clabbered business is about)  This course was accompanied by one of Keith’s wines – the Keith Luce NoFo Red 2009.

The wonderful roasted duck breast over a winter root vegetable panna cotta and a small piece of pumpkin seed dried fruit brittle – tasty!

And finally, dessert – featuring a surprising pairing in the black garlic ice cream.  The garlic ice cream is subtle for garlic, and delightful on the tongue.  The pumpkin donut and spiced chocolate ganache was pretty swell too!

And there was a gift bag with the below items:

We left grinning from ear to ear.  Thanks JBF, Keith Luce and K.


~ by drywoodburstingintoflame on January 26, 2012.

4 Responses to “JBF Dinner: Keith Luce of Jedediah Hawkins Inn”

  1. Swag!!:) looks delicious. Which course was your favorite?

  2. I enjoyed the appetizers and the duck wings immensely, but since I love dumplings, a simple, well-crafted and perfectly executed pierogi was a winner! I loved elements of all the dishes – the brittle with the roasted duck breast was great, and the blood sausage in the rillette/fluke dish was amazing.

  3. Apps and pierogis were definitely the best with the duck breast and brittle a close second. Garlic ice cream wins surprise hit of the night. The fluke dish was good but Orlando and team had some critiques of size of fluke and consistency/amount of rillette that got in my head.

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