Chefs Patrick & Terence Feury Cook Up Sunday Supper at Yangming
A community dinner featuring Yellow Springs Farm, Dad’s Hat Rye Whiskey and Eclat Chocolate
Sunday, January 31
Reception: 4:30 Dinner: 5:30
On Sunday, January 31, the fabulous Feury brothers will celebrate the full-scale renovation of Yangming with a multi-course Sunday Supper inspired by the culinary traditions of Scandinavia, Alsace and Indonesia. The seasonal menu features local artisanal cheeses from Yellow Springs Farm; chocolates from Christopher Curtin of Eclat Chocolate; and custom cocktails made with locally crafted small-batch spirits. The main course was just featured in Men’s Health as one of the “Five Meals That Could Change Your Life.”“I heard about the major renovations that Michael Wei, my long-time friend and partner at Nectar, had done at Yangming,” explains Nectar Chef Patrick Feury. “My brother and I decided to celebrate the re-opening with a dinner, and to invite some friends from the food and spirits community. It’s going to be a fun party.”
This special collaboration with Patrick and Terence is further proof that Yangming has not merely re-opened, but is reborn, with an exciting calendar of wine tastings, classes and gourmet dinners.
The cost is $75 per person (plus tax and gratuity) and includes cocktails.
About Patrick Feury
Growing up in Middletown, NJ, Patrick was exposed to aqua farming and helped raise sheep with his parents. At fourteen, Patrick started working at a butcher shop. After graduating from the Academy of Culinary Arts, he moved to New York City, building his skills at Gertrude’s and at Peacock Alley in the Waldorf-Astoria, where he trained in the ice sculpting program.
After serving under Chef Flora Mikula at Les Olivades in Paris, he returned to New York to work for Sirio Maccioni’s four star Le Cirque 2000 under Cambodian-born chef Sottha Khunn. “Along with the greatest food experience from a kind and brilliant chef, it was my first experience of Asian ingredients with French technique,” Feury explains.
Esquire Magazine praised the Suilan restaurant at the Borgata, where he served as Executive Chef, as one of the “Top 20 New Restaurants in the country.” As Executive Chef/Partner at Nectar, Feury melds fresh, local, natural and organic ingredients with masterful French and Asian techniques.
About Terence Feury
After graduating from the Academy of Culinary Arts in 1988, Terence worked in some of Manhattan’s hottest restaurants, including Peacock Alley at the Waldorf-Astoria, Allison on Dominick, and Le Bernardin before assuming the role of executive chef at Philadelphia’s acclaimed Striped Bass.
Feury continued his culinary ascendance at the Ritz-Carlton in Washington, D.C. before returning home to helm the kitchen at Fork, an American Bistro. Feury is presently Executive Chef at The Grill at Forty 1° North in Newport, RI.