Chestnut Hill Dish
By Michele Kornegay
Cooking at the James Beard House is an honor reserved for the most promising or established figures in the culinary world, often compared to that of a musician who steps onstage at Carnegie Hall. It is also a mark of distinction bestowed on emerging culinary talent. This honor has just fallen to Chef Amy Edelman, whose Night Kitchen Bakery & Cafe was invited to cook an elegant multi-course brunch of sweet and savory dishes at the House on Sunday, April 14, starting at noon. Joining Amy will be Night Kitchen co-owner John Millard and Pastry Chef Jennifer Low.
The Night Kitchen Bakery & Cafe is celebrated for its whimsical cakes, retro environs, and sustainable practices. A Philadelphia cornerstone for artisan baked goods for 30 years, the bakery is best known for moist cakes, sticky buns, and “Best of Philly” brownies.
The brunch menu will feature Challah French Toast with Strawberry–Rhubarb Jam; Hudson Valley Foie Gras Magret Duck Breast on Orange-Infused Carrot Cake; Egg Strata with Lardons, Grilled Leeks, and Fontina; and Braised Jamison Farm Lamb with Shellbark Hollow Farm Goat Cheese and Fava Bean-Stuffed Potato Pancakes, among other delicious dishes. Sweet treats will include Banana Cream–Chocolate Tarts and Key Lime, Iced Brownie, Salted Caramel, and Coffee Cake Mignardises. Brunch will be accompanied by a selection of fine wines generously provided by Constellation Wines.
Reservations are required for this event. To make a reservation, call the James Beard House reservations department directly at (212) 627-2308. Members price is $80; General Public, $95. Insider tip: Mention the special, unique code word “Savoy” and that you are friends of the chef for the member price.