Experience an extraordinary culinary collaboration as COAST welcomes acclaimed chefs from Manoir Hovey and Twin Farms for two unforgettable evenings. Together\, the three chefs will present an exclusive six-course tasting menu that celebrates the artistry\, creativity\, and seasonal flavors that define these distinguished Relais &\; Châ\;teaux properties.
\n\n$245++ per person\; additional $175++ per person with wine pairing
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\n\nAbout the Chefs
\n\nChef Connor Pearl\, Ocean House
\n\nA culinary talent with experience in some of the country&rsquo\;s most acclaimed kitchens\, Chef Connor Pearl brings a deep understanding of fine dining\, innovative technique\, and kitchen leadership to his role at Ocean House. His career includes experience at four Michelin-starred restaurants in Chicago\, including three-Michelin-starred Alinea and Smyth\, two-Michelin-starred Ever\, and one-Michelin-starred Elske.
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\n\nChef Connor began his culinary career in Vermont before moving to Chicago\, where he continued to hone his craft in some of the country&rsquo\;s most acclaimed restaurants. His experience across Michelin-starred tasting menus\, live-fire cooking and seasonal cuisine informs a thoughtful\, technique-driven approach to contemporary fine dining.
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\n\nAt Coast\, Chef Connor draws on his New England roots and experience in modern fine dining to create a seasonal tasting-menu experience inspired by the region and its coastal setting.
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\n\nChef Alexandre Vachon\, Manoir Hovey
\n\nChef Alexandre Vachon celebrates Qué\;bec&rsquo\;s terroir with a cuisine shaped by memory and nature. Raised in the village of Saint-Albert\, Ontario\, he discovered his calling at 15 while washing dishes in a small Italian restaurant where everything was made from scratch. His career has taken him from the Fairmont Châ\;teau Lake Louise to Australia&rsquo\;s fine-dining world and to Montreal&rsquo\;s Maison Boulud at the Ritz-Carlton\, each step honing his craft and broadening his vision. Now at Manoir Hovey\, he cooks with humility and purpose\, guided by sustainability and close ties to local producers. For Chef Vachon\, simplicity is the highest luxury: every plate a reflection of place\, people\, and passion.
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\n\nChef Sylvain Courbet\, Twin Farms
\n\nBorn and raised in the French Alps\, Sylvain Courbet joined the team at Twin Farms in 2013. Entrenched in the world of culinary arts from a young age (Courbet&rsquo\;s father was also a professional chef)\, it was only a matter of time before Courbet left his first post as the Twin Farms daytime dishwasher to join the establishment&rsquo\;s distinguished culinary team. Under the mentorship of Chef Nathan Rich and Chef Chris Wilson\, in conjunction with what he had learnt from his father over the years\, Courbet demonstrated a natural ability in the kitchen.
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\n\nMenu
\n\nCanape
\n\nBeet Salad with Pear\, Ricotta\, Pickled Grape\, Port Lacquer | Ocean House
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\n\nRelais &\; Châ\;teaux Bluefin Tartelette | Manoir Hovey
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\n\nFried Chicken and Caviar | Twin Farms
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\n\nChampagne Krug\, 171eme edition
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\n\nCold Appetizer
\n\nFoie Gras Torchon\, Lingonberry\, Almond\, Brioche Feuilleté\; | Manoir Hovey
\n\nDomaine Huet\, Clos du Bourg\, Vouvray Demi-Sec 2022
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\n\nHot Appetizer
\n\nChitarra\, Local Shellfish (clams)\, Garlic\, Gorria peppers | Manoir Hovey
\n\nBenanti Contrada Cavaliere\, Etna Superiore 2022
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\n\nEntrees
\n\nTautog with Sunchoke\, Pine Nuts\, Herb Soubise and Black Olive | Ocean House
\n\nMichel Caillot Meursault Le Limozin 2017
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\n\nVT Wagyu Striploin\, Potato Puree\, Gild feather turnips\, Pickled Shallot Jus | Twin Farms
\n\nDomaine de Cristia\, Hermitage 2022
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\n\nCheese Course
\n\nTwin Farms
\n\nRare Wine Co. Madeira &ldquo\;Savannah&rdquo\; Verdelho
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\n\nDessert
\n\nChocolate Flan Pâ\;tissier\, Fig\, Maple Mousse\, Vanilla and Black Peppercorn Ice Cream | Ocean House
\n\nTaylor Fladgate Vintage Port 2003
\n LOCATION:COAST 1 Bluff Ave\, Westerly\, RI 02891\, USA UID:e.726.51725 SEQUENCE:3 DTSTAMP:20261030T141542Z URL:https://www.oceanchamber.org/events/details/coast-x-manoir-hovey-x-twin-farms-november-13-14-51725 END:VEVENT END:VCALENDAR