Acclaimed Chef Norberto "Negro" Piattoni teams up with the Highlands Dinner Club for this one-of-a-kind multicourse meal cooked over open flame at Ironbound Farm's newly built outdoor kitchen and Argentinian-inspired mother fire. With a focus on sustainability and locally sourced ingredients, this event will immerse diners in the heart of Ironbound Hard Cider's 108-acre biologically diverse farm, fields, and forest scape. Each course will be expertly paired with wine and specialty ciders crafted by Ironbound.
Originally from Argentina, Chef Norberto spent four years in Uruguay perfecting his open flame style of cooking as head chef at Francis Mallmann's famed Restaurante Garzón. He then came stateside to Bar Tartine (San Francisco), eventually heading to Brooklyn to open the wood-fire and fermentation-centered hotspot, Mettā.
FARM RECEPTION TABLE
Cured Meats, Cheeses, Jam, Butter, Breads, Sour Cucumbers
Crudite Platter with Smoked Eggplant Dip
Jersey Devil Roast Oysters by Mark Drabich
Rye Bread with Smoked Fish Salad
Mushroom Skewers with Brown Butter
Beef heart skewers with Chimichurri
Grilled Shrimp and Squid with Charred Peppers, Chili Oil and Rescoldo Onions
Slow Roasted Yak Steamship Round with Buttery Mashed Potatoes, Jus and Chimuchurri
Smoked Cabbage Salad with Horseradish (side)
Charred Sweet Potato and Ironbound Apples with Elecampane Cream and Honey Gastric