Sheraton Nfld. chefs help prepare James Beard House dinner

NEW YORK—Two chefs from the Sheraton Hotel Nfld. were among seven Atlantic culinarians invited to prepare a special dinner.

Sheraton Newfoundland chefs Roary MacPherson (front row, fourth from left) and Angie Ryan (far right).

Sheraton Newfoundland chefs Roary MacPherson (front row, fourth from left) and Angie Ryan (far right).

NEW YORK—Two members of the kitchen brigade of the Sheraton Hotel Newfoundland, in St. John’s—executive chef Roary MacPherson and pastry chef Angie Ryan—and five other Atlantic Canada culinarians were invited to prepare a special dinner July 30 at James Beard House, in New York.

Joining MacPherson and Ryan, and also from St. John’s, were Andrew Hodge, then-executive chef, Holiday Inn; Adam Blanchard, Five Brothers Artisan Cheese; Shaun Hussey, Chinched Bistro; and Roger Andrews, Relish Gourmet Burgers. Peter Dewar, Nova Scotia Community College Kingstec Campus, Kentville, NS, also participated.  

Sous vide pork loin.

Sous vide pork loin.

James Beard House patrons raved about the Eastern Provinces Tour-themed dinner. Among the featured courses were ice shrimp croquettes with chowchow relish; rice and smoked salmon crackers with dulse cream; roasted corn velouté with butter-poached lobster and partridgeberry drizzle; and Newfoundland cod with heirloom tomato-crispy sweetbread panzanella. Dessert included dark chocolate torte with orange curd and toasted meringue. Pillitteri Estates Winery provided wine pairings.