Chefs Invitational Series: Six Months of Fine Dining Events with Award Winning Chefs at New Hampshire's Bedford Village Inn
One guest chef per month will join Bedford Village Inn's Executive Chef Peter Agostinelli in the elegant restaurant for four-course, prix fixe dinners with wines culled from the inn’s Wine Spectator Award of Excellence-winning cellar. |
For the past eight years, the inn's Chefs Invitational Series has showcased a roster of highly acclaimed chefs representing an eclectic range of cooking styles. This year’s chefs will prepare recipes spanning Cajun to French to Mediterranean-Asian influences.
Bedford, New Hampshire (Merrimack Valley), August 11, 2008 -- The Bedford Village Inn is featuring a talented lineup of chefs from around the United States and Europe who will be participating in its 2008 Chefs Invitational Series.
For the past eight years, the inn's Chefs Invitational Series has showcased a roster of highly acclaimed chefs representing an eclectic range of cooking styles. This year’s chefs will prepare recipes spanning Cajun to French to Mediterranean-Asian influences.
Participating chefs bring their own impressive culinary backgrounds to this historic, New England property, which has been awarded
AAA’s Four-Diamond Restaurant Award annually for 22 consecutive years.
One guest chef per month will join Bedford Village Inn's Executive Chef Peter Agostinelli in the elegant restaurant for four-course, prix fixe dinners with wines culled from the inn’s Wine Spectator Award of Excellence-winning cellar.
"Each one of these invitees has received numerous awards, stars, diamonds, or bells and are heaped with accolades," says Chef Peter Agostinelli. "This is why they have been invited to the 2008 Bedford Village Inn Chefs Invitational, to prepare their culinary specialties – the international dishes that made them famous," he continues.
Guest Chefs/Dates: August 14: Kurtis Jantz, Executive Chef, Neomi’s At Trump International Hotel, Miami, Florida; September 18: Donald Link, Chef-Owner, Cochon And Herbsaint, New Orleans, Louisiana; October 16: Matthew Levin, Executive Chef, Lacroix At The Rittenhouse, Philadelphia, Pennsylvania; November 14: Lorenzo Polegri, Chef-Owner, Zeppelin, Orvieto.
The rate is $85.00 for the prix fixe dinners with wines. Valid from June through November, 2008.
Guest chef menus are available online at www.bedfordvillageinn.com
The Bedford Village Inn was once the site of a working farm built in 1810. Through a multi-million dollar restoration, the original residence now houses the Inn's AAA Four-Diamond restaurant.
A brief menu sample includes: butter poached 1 3/4 pound Maine lobster with vanilla bean risotto, grilled asparagus & corn relish; Washington state king salmon filet with crispy mashed potato cake, tomato saffron broth & haricot vert; orange dusted New Bedford sea scallops with roasted tomato orzo & sautéed spinach; pan roasted Atlantic halibut with crispy polenta, Maine lobster & sorrel salad, green garlic vinaigrette; grilled Niman ranch pork chop with cranberry beans, roasted beet & watercress salad, stone ground mustard demi glace.
The original barn was transformed into fourteen luxury guest suites, which offer king four-poster beds, plasma high-definition TVs, complimentary Wi-Fi, and marble baths with whirlpool bathtubs.
Phone: 603-472-2001, 800-852-1166, Web: www.bedfordvillageinn.com, Email: guestservices@bedfordvillageinn.com
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