Log in Subscribe

New Years Eve - North Branch Inn Style

Claire Stabbert - Columnist
Posted 1/2/20

This week isn't about a recipe, but more of a culinary experience I recently had. Have you ever eaten a meal that could bring you to tears it was so good? I'm talking licking your plate clean, where …

This item is available in full to subscribers.

Please log in to continue

Log in

New Years Eve - North Branch Inn Style

Posted

This week isn't about a recipe, but more of a culinary experience I recently had. Have you ever eaten a meal that could bring you to tears it was so good? I'm talking licking your plate clean, where you are thinking about your meal the entire next day, week, or month for that matter.

Well my boyfriend and I did a “treat yourself” experience and had just that. For the past 2 years we have gone to the North Branch Inn for their annual New Years Eve dinner. Yeah, it might have been a little out of our budget but you get what you pay for.

This year was 8 courses with dessert, signature drink, raw bar and charcuterie, champagne toast and dancing, and it was nothing short of amazing. The entire next day I was thinking of how fortunate we are to have such talented chefs in our own backyard.

As I finished some charcuterie and an oyster topped with caviar, I made my way to the table where we were greeted with an onion and goat cheese tart with figs and a sesame vinaigrette. This dish happened to be my favorite of the night, with the complexity of flavors and my love for onion. Next course was a spring roll with beets, lentils, and butternut squash.

A perfectly cooked scallop over topped shaved apple, bacon, and a chestnut veloute was our third course, after a roasted Sunchoke soup with pickled cranberries and fried olive on top. This soup and scallop was so buttery and smooth, I could have just had that and been happy. BUT THERE'S MORE.

Next came sea bass (perfectly cooked with a crispy skin) overtop a leek rosti, then a surf and turf dish pictured below, where poached lobster was paired with beef short rib. Course seven was seared duck with foie gras, and finally venison, overtop a sauce that I could have bathed in and drank for breakfast, lunch, and dinner.

We danced the night away to my girl, Lizzo while drinking champagne. Mark Ruffalo was even in attendance. Although my boyfriend had to nudge me a few times to not stare, I managed to keep my cool around him.

The moral of this article is that you don't have to go very far if you live in Sullivan County for a quality meal and an unforgettable experience. Thank you to the North Branch Inn staff for an evening we will never forget.

Claire Stabbert is an accomplished cook who loves to try new recipes. While she does enjoy eating at restaurants, she also loves to whip up a good meal at home. Claire gets some of her cooking inspiration from her grandfather and grandmother, Fred and Shirley Stabbert as well as Great Grandma Nellie.

Comments

No comments on this item Please log in to comment by clicking here