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Luce & Hawkins' fare at James Beard House

Keith Luce in front of his kitchen garden

Keith Luce in front of his kitchen garden at Jedediah Hawkins Inn, Jameport. April 17, 2010 Photo Credit: Newsday / Erica Marcus

Chef Keith Luce brings the flavors of Luce & Hawkins, his stellar Jamesport restaurant, to Manhattan on Jan. 25, preparing dinner at the James Beard House.

The cost of the tasting menu is $170 to the public; $130 for members of the James Beard Foundation. For reservations: 212-627-2308.

Luce's hors d'oeuvres: NoFo duck wings, shrimp-and-lobster meatballs, Long Island potato chips with cauliflower-sweet onion dip, tuna "NoFoise" toasts, and miniature Luce & Hawkins/McCall Ranch grass-fed Charolais beef burgers.

Luce's main-course menu is expected to include Peconic Bay scallops with grapefruit, coriander, ginger and smoked Peconic Bay salt; house-made pork rillettes with wasabi, pickled pumpkin and lardo; a two-course Long Island duckling featuring braised duckling-and-sauerkraut pierogi with huckleberry mustard and clabbered, or clotted cream, and roasted breast with winter root-vegetable panna cotta and pumpkin-seed dried fruit brittle; finishing with pumpkin doughnuts with spiced chocolate ganache and black-garlic ice cream.

Each course is slated to be paired with a Long Island wine: in order, they're the 2009 Lieb Family Cellars Pinot Blanc, 2010 Paumanok Vineyards chenin blanc, 2009 Keith Luce Wines NoFo Red, and 2008 Macari Vineyards Block E chardonnay.

Luce & Hawkins earned a three-and-one-half star rating in Newsday and was named best new restaurant in 2010. The restaurant is in the Jedediah Hawkins Inn at 400 S. Jamesport Ave., Jamesport; 631-722-2900.

The James Beard House is at 167 W. 12th St. in Greenwich Village. The dinner starts at 7 p.m.

Keith Luce in his garden at the Jedediah Hawkins Inn.


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