Mary Dumont Of Harvest, Cambridge, Ma Celebrates A New England Harvest Dinner At The James Beard House Sept. 22

MARY DUMONT, EXECUTIVE CHEF, HARVEST
CELEBRATES A NEW ENGLAND AUTUMN HARVEST EVENING
AT THE JAMES BEARD HOUSE
Monday, September 22, 2008


Harvard Square, Cambridge, MA......Mary Dumont, Executive Chef, Harvest has been invited to present a New England Autumn Harvest Evening at the James Beard House on Monday, September 22, 2008. Being the first day of Autumn, how wonderfully appropriate that Dumont, a Food & Wine Best New Chef 2006 and a native of NH, would be called upon by the James Beard House to celebrate the start of New England's most bountiful season. Dumont has just celebrated her first anniversary at Harvest in Cambridge, MA, capping off the restaurant's renovation with vibrant, locally sourced menus earning critical acclaim.

Dumont's menu for the dinner at the Beard House highlights the best of the region: New Hampshire's apples and honey, Maine's diver scallops, Vermont's butter and cheese, and vegetables from some of MA's most respected farms - Nesenkeag and Verrill. "This is the best time of year to showcase New England. There is so much I want to share with our guests that represents true farm-to-table ingredients of the highest quality and standards" reports Dumont.

The Menu

Cocktail Reception
Peeky Toe Crab with Curry Poppy Seed Vinaigrette

House Smoked Duck, Brown Turkey Figs & Merrimack Apiary Honey,
Harvest Prosciutto with Hand Ladled Goat Cheese & Pinenuts

Boyden Farms Truffled Beef Tartare
Billecart-Salmon, Brut Ros�, Champagne, Reims, France NV



Dinner

Applecrest Farms Cider Poached Foie Gras
Hazelnut Brittle, Caramelized Cider Gastrique, Mache Salad & Black Pepper Brioche
La Face Cach�e de la Pomme, Neige, Apple Ice Wine, Qu�bec, Canada 2005

Maine Diver Scallops
Chanterelle Mushrooms, Verrill Farms Late Harvest Corn, Pernod & Fresh Bay
Lucien Crochet, Le Ch�ne, Sancerre, France 2006

Long Island Duck Breast ala Ficelle
Quince, Napa Cabbage, Haricot Vert, & Prosciutto Lemongrass Consomm�
Drew Winery, Gatekeepers, Pinot Noir, Santa Rita Hills, California 2006

Duo of Wolfe's Neck Farm Beef
Grilled Bavette & Daube, Nesenkeag Farms, Celery, Celery Root, Thumbelina Carrots & Sauce Perigord
Cliff Lede, Claret, Stags Leap District, Napa, California 2005

Fig Croustillant
Acacia Honey Glace, Vermont Butter & Milk Chevre Parfait & Chamomile
Ch�teau Doisy Da�ne, Sauternes, Bordeaux, France 2003


Mary Dumont. Executive Chef
Jed Hackney. Pastry Chef Allan Tidd, Wine Director

For reservations to the September 22 evening, please call the James Beard House at 212.627.2308 or visit www.jamesbeard.org for details.


About Harvest
Located in the heart of Harvard Square, Harvest celebrates the modern New England Table. Tucked along a cobblestone pathway in the heart of Harvard Square, Harvest provides a welcome respite with warm and welcoming menus, service and ambience. Recently beautifully renovated, the spacious bar, open kitchen, and fireside dining present an understated elegance with soothing earth tones, supple banquettes, dark woods and pastoral art. Graceful linden trees offer shade in the Garden Terrace, our private garden caf� with fireside dining, blooming flower boxes and heaters for chilly New England Spring and Fall evenings.

Noted by Travel & Leisure as a Harvard Square Classic, Harvest has earned critical acclaim for its vibrant New England farm to table cuisine and setting, including rave reviews and honors by Zagat, Boston Magazine, The Improper Bostonian, The Boston Globe and The Boston Herald.
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