Supper chef-owner and devout hockey fan Mitch Prensky is likening the upcoming collaborations he’s doing with Bistrot La Minette’s Peter Woolsey to a home-and-home series. For the uninitiated, that’s when two NHL teams meet twice, once at each team’s respective arena two nights in a row. The first dinner takes place at Supper on August 22, and then the next night, August 23, the two chefs will reassemble around the corner at Bistrot La Minette. The focus of the $35, four-course meal will be tomatoes wrought from the fertile earth at Prensky’s Blue Elephant Farm in Newtown Square. An optional wine pairing will be available for an additional $15. Keep reading to peep the menu.
Reservations can be made by calling each restaurant for their respective nights.
Amuse Bouche (Chef Peter Woolsey, Bistrot La Minette)
Heirloom Tomato Tarte Paysanne, crème fraîche, Dijon mustard, corn sauce
First Course (Chef Mitch Prensky, Supper)
Green tomato salad, goat ricotta, strawberry, Benton’s country ham, spicy popcorn
Tomato Water Cocktail Tomato water and sparkling Domain Rosier Crémant de Limoux
Second Course (Chef Woolsey)
Tomato terrine, rouget, olives, aged balsamic, black olive oil, mâche
Mont Tauch La Griffe Picoul de Pinet Picpoul Blanc, Languedoc
Third Course (Chef Prensky)
Michelada dusted lamb neck, tomato posole, green onion mint rajas. yellow tomato crema
Vidal-Fleury Crozes Hermitage Sryah, Rhône
Dessert (Chef Woolsey)
Caramelized puff pastry, caramel tomato confit, basil pastry cream, purple Cherokee sorbet, hazelnut brittle, caramel sauce
Domaine Cazes Muscat de Rivesaltes Languedoc
Mignardise (Chef Prensky)
Salted tomato caramels
