Chef Edward Moro's impressionistic culinary style relies on the balancing and layering of flavors. From his first gift to the last bite of fresh baked Madelines, Chef Moro takes you on a unique multi-course dining experience in which he selects the freshest and the most flavorful ingredients from our local harvest and from around the world. These ingredients are expertly prepared with respect to classical French cooking techniques and a lighter, modern approach to the culinary arts.

Typical dishes are his Hudson Valley foie gras with caramelized pears, spiced brioched, and huckleberries, or his charred beef tenderloin with foraged mushrooms and truffle-mashed potatoes.

"In creating Mirbeau Estate Cuisine," Moro says, "I'm able to utilize the great abundance of fresh, local ingredients grown and produced by our neighbors, just as the chefs did at private estates in this region a century ago."

Moro is no stranger to America's most scenic spots. Stints at the renowned Little Nell in Aspen, Colorado, at Joachim Splichal's Pinot Blanc, and at Brix, both in the Napa Valley: and at Avalon Restaurant in Portland, Oregon, inform his French-inflected American cuisine at Mirbeau. Befor taking his current post, he was chef de cuisine at the historic Hotel Hershey in his hometown of Hershey, Pennsylvania.

2008 Wine Dinner Calendar

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