Posted by Tara Nurin on December 14th, 2012
The highly anticipated Agricola restaurant in Princeton will open around February 1 with the kitchen under the command of executive chef Josh Thomsen, the French Laundry alum and StarChef “Rising Star Chef” who opened Tao in Las Vegas and ran it as the highest-grossing restaurant in the country. Thomsen will be preparing foods sourced at his co-owner’s nearby farm, as well as other farms in the area.
Apparently, the chef has been doing a lot of pickling (and perhaps picking, as well) this fall and will line the walls of the “Root Cellar”–the lower level private dining room–with jars of beets, etc… Thomsen will be incorporating some of those beets into the sous vide truffled chicken breast with pickled beets and celery root remoulade that he’ll be demonstrating this Saturday afternoon from 12-3 at the Williams-Sonoma at Princeton Market Fair.
That particular entrée will also be on Agricola’s starting menu, along with some other highlights like goat cheese and potato terrine with slow-roasted beets, wild arugula, and balsamic syrup; “This Morning’s Poached Farm Egg” served with rose finn potatoes, frisée, and truffle vinaigrette; Hudson Valley roasted half chicken plated with white beans, braised escarole, sweet carrots and mustard-infused oil; and roasted nectarine teff cake with honey-orange ice cream.