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Nurse a few cigars on Thursday, Aug. 28, at the eighth annual Bedford Village Inn Cigar Dinner. Courtesy photo.




Eighth Annual Cigar Dinner

 
When: Thursday, Aug. 28; cocktail hour begins at 6 p.m., followed by dinner at 6:30 p.m.
Where: Bedford Village Inn, 2 Olde Bedford Way, Bedford
Cost: $125 per person, plus tax and gratuity; reservations required




Smokey pairings
BVI dinner features cigars, drinks and a new chef

08/14/14



Most chefs are used to pairing wines with each course, but at the Bedford Village Inn’s annual Cigar Dinner, the menu is designed around specially selected cigars. The eighth annual Cigar Dinner is on Thursday, Aug. 28.
 
It’s also the first chef’s dinner for Bedford Village Inn’s latest addition to its team, Executive Chef Peter Agostinelli. Agostinelli came on staff in July, but he isn’t a complete stranger to the four-diamond restaurant — he worked at the Bedford Village Inn from 2004 to 2010.
 
“I’ve done a lot of cigar dinners,” Agostinelli said. “A good cigar has some great nuances. It is a lot like pairing a wine and a cocktail. The cigars have some complexities, levels of flavor, and will be different at the beginning than the end, so you want to take that into account when you’re preparing your courses.”
 
Bedford’s Blowin’ Smoke will once again  provide the cigars for the evening.
 
“They always do a great job with selecting the cigars,” Bedford Village Inn General Manager Jon Carnevale said. “As we do with any chef’s dinner, we try to structure the courses so that it’s like a musical piece. … The dish coming out next is going to be more full-flavored and a little more intense as the evening goes on, which goes for the cigars as well.”
 
The dinner is very laid-back, Carnevale said. It’s held outdoors under a large tent and begins with a cocktail hour with cigars, grilled starters, oysters and passed hors d’oeuvres. Diners are encouraged to come dressed in Tommy Bahama casual attire.
 
“It’s very relaxed,” Carnevale said. “I think more than the food, more than the cigars — more than anything else — is just everybody getting together and having a good time for the evening. A place to combine those things —  food, wine, cigars — is kind of rare these days.”
 
After starting off with chili lime shrimp, dark rum and maple wings and other items during cocktail hour, the seated plated dinner will feature big flavors to match the characteristics of the cigars and liquors, Agostinelli said.
 
The first course features a baby iceberg salad with North Country peppered bacon, avocado buttermilk dressing and crispy onions with Chateau Ste. Michelle “Horse Heaven” sauvignon blanc. Continuing the “big flavor” theme, the entree is a rosemary and pecan crusted filet mignon with duck fat poached potatoes, grilled vidalia onion, zucchini gratin and black garlic demi glace.
“The garlic takes on a smoky, sweet, almost licorice flavor and incorporates that in the sauce. Again, that matches up with the cigar nicely,” Agostinelli said.
 
The entree will be paired with Erath “Estate Selection” pinot noir, followed by a dark cherry semi freddo for dessert (with chocolate cake, whiskey caramel, pecans, Tabasco cherry compote and candied bacon) paired with Maker’s Mark “46.”
Tickets for the dinner cost $125 per person (plus tax and gratuity), and reservations book up quickly.
 
“We have a considerable amount of reservations so far,” Carnevale said. 





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