Salt Creek Grille Princeton Serves Up Symphony-Inspired Dishes

Princeton, NJ -- Salt Creek Grille Princeton Executive Chef Luis Estrada was recently commissioned by the Philharmonia Orchestra of New York (PONY) to create a series of dishes inspired by symphonies being performed in a pair of concerts on March 29 and 30 at Rose Theater at Jazz at Lincoln Center.

The entrees will be on the menu at the restaurant from March 21-30. Items will include an Ossu Buco over Confetti Cous Cous, and a Tuna Carpaccio over Edamame Bean Puree.

The Osso Buco and the Tuna Carpaccio will be priced $30 and $13 respectively, with $1 from each going towards Project Hand in Hand.

Project Hand in Hand is an organization set up to inspire Japanese youths to participate in choral music, following the March 2011 tsunami and nuclear disaster at the Fukushima Daiichi power plant, north of Tokyo.

“The Tuna Carpaccio exquisitely captures the raw emotion on display in Berlioz’s Symphonie fantastique. With a nod to the Philharmonia Orchestra of New York’s project, this dish brings together a symphony of flavors emanating from an opulent, pan-European prestige intertwined with an Asian influence,” Estrada said. “Also inspired by Berlioz, the rich veal and opulent marrow of the Osso Buco paired with Confetti Cous Cous celebrates the irresistible tenderness of young love in Symphonie fantastique.”

PONY’s performances at Jazz at Lincoln Center will bring together an ensemble of 100 students from The College of New Jersey and 130 Japanese students to sing alongside the orchestra, conducted by Maestro Atsushi Yamada, PONY’s co-founder.

PONY has also commissioned filmmaker Joachim Schamberger to produce full-length films based on the symphonies to be projected in 4K resolution on giant screens during the concerts.

Tickets are on sale now at www.nyphilharmonia.com/concerts with prices starting at $5.

“To the best of my knowledge, this is the first time an orchestra has commissioned chefs to create dishes inspired by symphonies,” PONY Communications Director Jim Miller said. “It’s all part of our mission to present classical music in the most accessible way possible. I personally lobbied for a ‘resurrection soufflé,’ but no such luck. My only regret is that the composers aren’t alive today to taste these dishes and tell us if we got it right!”

To order the dishes, visit Salt Creek Grille Princeton at 1 Rockingham Row in Forrestal Village, or visit www.saltcreekgrilleprinceton.com.

Reservations can be made via Yelp at http://www.yelp.com/biz/salt-creek-grille-princeton.

The attached images of the Osso Buco and the Tuna Carpaccio were provided by Salt Creek Grille Princeton