Special Event
Fabrizio Salerni
Fabrizio Salerni
Pastry Chef
Serge Torres
Sommelier
Stephane Colling
Equus Restaurant at The Castle at Tarrytown
Tarrytown, NY
Fabrizio Salerni

Tuesday, March 12, 7:00 P.M.
Members $85, guests $110

You needn't be a count or a king to enjoy Equus Restaurant at The Castle at Tarrytown Both are yours for the visiting this Westchester landmark. And thankfully you won't dine on four and twenty blackbirds baked in a pie or—heaven forfend—gnaw on roasted joints of beef. Not by a long (bow and arrow) shot. Chef Fabrizio Salerni serves Castle guests cuisine that is rooted in classical French tradition, but influenced by the excellent products of the Hudson River Valley. "Among entrées, huge juicy sea scallops impaled on a twig of licorice, tender pork in a walnut crust, and duck with fragrant sticky rice were outstanding," M. H. Reed wrote in The New York Times. Gail Rudder Kent of Country Inns magazine proclaimed Salerni's cooking "exquisite." Salerni studied cooking in his native Belgium, but it was as a young cook in America that he earned his toque. He worked in some of New York's top French kitchens, including La Caravelle, Le Chantilly, and Maxim's, before landing a sous-chef position at Lespinasse under the tutelage of Gray Kunz. He was eventually promoted to chef de cuisine, but left to take over as executive chef of The Park restaurant. In 1998 Salerni became king, er, chef, of the Castle.

Serge Torres, who will be joining Salerni at his Beard House dinner, is a member of what can fairly be called America's royal family of pastry chefs: his cousin is Jacques Torres, formerly the renowned pastry chef of Le Cirque. In addition to working with his cousin, Torres has created mouth-watering sweets at New York's Le Périgord and for the royal family of Bahrain at the Sheraton Hotel in Manama.

A kingly repast requires wines to match. Thus, Stephane Colling will accompany the Castle team to the Beard House. Colling's résumé is littered with Michelin stars. The French native worked in some of Europe's top dining rooms, including Au Crocodile in Strasbourg, France, and The Waterside Inn in Bray, England, before heading to the Hudson Valley, where he oversees the award-winning wine cellar at the Castle.

Reserve now for the royal treatment.

 

Profiteroles of Escargots with Artichoke Purée and Parsley

Salmon Tartare with Horseradish

Bouchée of Sweetbreads with Grain Mustard

Frogs' Legs with Tomato Confit and Sweet Garlic Cream

Terrine of Foie Gras with Sweet Spices and Caramelized Pear

Cauliflower Velouté and Flan with American Caviar

Seared Diver Sea Scallops Filled with Black Truffles and Served with Pea Purée, White Port Sauce, and Pea Shoot Salad

Morel-Crusted Loin of Lamb with Bone Marrow Persillade and Spring Vegetable Cake

Moelleux Praliné with Griottes, Roasted Cocoa Nibs Crunch, and Yogurt Sauce

   Next Event