By Jean-Georges, The Inn at Poundridge
Chef Jean-Georges introduces a casually elegant restaurant ensconced in the picturesque town of Pound Ridge, New York. Here, Jean-Georges cultivates truly seasonal farm-to-table cuisine, with ingredients sourced from the Hudson Valley and New England whenever possible. Constructed in 1833 as a residence and serving later as an inn, the building has been painstakingly renovated to preserve as many of the original materials as possible, including four working fireplaces. Thomas Juul-Hansen designed the restaurant’s interior with a modern yet rustic sensibil- ity; zinc and marble accent stone; and reclaimed wood. Comfortable seating encourages lingering. The restau- rant’s lighting, artfully conceived by Hervé Descottes, employs paper shades and Edison fixtures to create warmth throughout.
The down-to-earth food and contemporary-country feel make the Inn at Pound Ridge a convivial, family-
friendly restaurant frequented by neighbors and tourists alike. Stop in for a glass of wine and a pizza, or come out for a special-occasion dinner. With two dining rooms, two full bars and a candle-illuminated wine cellar for private dining, we are equipped to accommodate events of all sizes, from intimate dinner parties to full-scale weddings. We welcome you to the Inn at Pound Ridge and look forward to providing you with a thoroughly enjoyable culinary experience.
Wax Bean and Cherry Tomato Salad with Goat Cheese Dressing
2 ounces yellow cherry or pear tomatoes, halved 1 small shallot, very thinly sliced
Kosher salt and freshly ground black pepper
1 fresh Thai chili, minced
1/3 cup red wine vinegar
1⁄4 cup plus 1 tablespoon extra-virgin olive oil
12 ounces wax beans, trimmed
6 ounces fresh goat cheese, softened
2 tablespoons fresh lime juice
12 fresh basil leaves
1. Season the tomatoes and shallot with salt, then toss with the chili, vinegar and 1⁄4 cup of the olive oil. Let stand for at least 15 minutes or up to 1 hour.
2. Meanwhile, bring a large pot of water to a boil. Fill a large bowl with ice and water. Generously season the boiling water with salt and then add the beans. Cook until crisp-tender, about 5 minutes. Drain, transfer to the ice water, and drain again when the beans are room temperature. Cut the beans into 2-inch lengths at an angle.
3. Combine the goat cheese, lime juice, remaining 1 tablespoon olive oil, and 1⁄2 teaspoon salt in a blender. Puree until smooth and fluffy. Toss with the beans until well coated.
4. Place the wax beans in serving dishes. Top with the tomato mixture. Grind a little black pepper over the whole salad, then tear the basil leaves over the top. Serve immediately.
Reprinted from Home Cooking with Jean-Georges by Jean-Georges Vongerichten. Copyright © 2011. Published by Clarkson Potter, a division of Random House, Inc.