Take Your Palate on a Culinary Tour to Top of the Point
Pack your bags. It’s time to go on a road trip — a culinary road trip, that is, through the most flavorful regions of the United States. While jumping on a plane and jetting cross country would be delightful, this road trip is coming to you when you visit Top of the Point this summer.
Summer Road Trip is what it’s called, and this one is going to be tough to pass up. Every week, Chef Brian Schuyler, creates a 3-course dinner menu featuring the cuisine of a different region of the United States. While I missed the stops in Newport and Nantucket, I was able to experience the cuisine of Hudson Valley where I feasted on foie gras and Coach Farms Chevre Panna Cotta. The best part — these 3-course special menus are priced at just $39.50 plus tax and gratuity (a bargain deal when you see that main course menu items are priced in the $20′s to the $40′s on the regular menu).
Old Chatham Sheepherding Ricotta and Zucchini Fritters
The menu we experienced on our trip to Hudson River Valley stayed true to the region — and had our palate jumping for joy — but this is a one time dance, as next week means a new region and a new tantalizing menu. The zucchini fritters (seen above) were a surprising favorite of mine. Made with Old Chatham Sheepherding Ricotta — produced in New York’s Hudson Valley, these delectable fritters were lightly fried and served with two accompaniments — a summer corn and lovage gelato to bring a hot/cold sensation to every bite and sweet grape, tomato jelly.
Chilled Pea Soup with Tomato Basil Sorbet
Other highlights on the featured menu included a Beaverkill Brook Trout with Pippin apple pearl barley risotto and a simple braise of butter lettuce and peas; Seared Hudson Valley Foie Gras with Mille-Feuille Orchard peach chutney; and a Coach Farms Chevre Panna Cotta. Ingredients are sourced directly from local farms in the highlighted regions giving you that sought-after, authentic experience.
Coach Farms Chevre Panna Cotta
It’s time to say goodbye to Hudson Valley and hello to Door County, Wisconsin — the next stop on the road trip. From August 16-20, 2011 guests will indulge in Wisconsin favorites like Renard’s of Wisconsin Cheese Curds Crisps with an herbed summer tomato fondue; Door County Fish Boil with red skin potato, onion, confetti cole slaw and Scandinavian rye rolls; Sheboygan Brats served with onion Milwaukee beer sauce and macaroni with multiple artisan cheeses; and Door County Cherry Crumble.
Artisan Wisconsin Cheese Plate with Crave Brother's Petit Frere Cheese, Saxon Homestead Green Fields Cheese and Edelweiss Creamery Emmentaler (to be featured on the Door County menu)
Future stops include a visit to Big Sky Country (August 23-27), Napa Valley (August 30-September 3), La La Land (September 6-10), Santa Fe (September 13-17), Tejas (September 20-24) and The Big Easy (September 27-October 1).
Top of the Point is located at 777 S Flagler Dr, Club Level in West Palm Beach. 561.832.2424
Katherine Lynch
As the editor of Dine South Florida and the publisher of Dine Magazine, Kate is usually extremely busy. She'll taste anything once and loves taking adventures in food whenever possible.