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1921nva 1921nva

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1921 By Norman Van Aken 

http://1921nva.com/

Join us for Happy Hour in our bar from 4:30-6:30. Can't make that? Don't fret... these bang bang duck #baobuns will be available on our new late night menu from 9:30-10:30! #happyhour #latenightsnacks #1921nva

Gather 'round the table for #sundaysupper this week - we've got a tremendous Coq Au Vin for you with these great wines as suggested accompaniments. Quantities are limited, please mention Sunday Supper when you call 352.385.1921 to reserve. #coqauvin talleyvineyards #domainepierregelin

Guanabana Mousse with Mango, Papaya Gel, Pistachio Sponge Cake and Toasted Meringue Served with Château La Tour Blanche Sauternes 2005 @beardfoundation

Ponce Inlet Wreckfish with Boiled Peanut Romesco, Charred Scallions, Onion Escabeche and Sorrel Served with Domaine Michel Gros '1er Cru Clos des Rèas' Vosne Romanèe 2011 #jamesbeardfoundation

Braised Pork Shoulder Glazed in Ancho and Guava with Roasted Sweet Potatoes and #cracklins, Coriander Blossoms and Toasted Benne Seeds Served with Bruno Giacosa 'Albesani Santo Stefano' Barbaresco 2009 #porkshoulder #barbaresco #jamesbeardfoundation

Shout out from the 1921 Team to #walkerhotel in Greenwich Village for being amazing hosts! We are #inspiredbywalker - great boutique hotel in the village. Thank you so much chef #christopherzabita and Irvin. #boutiquehotel #nychotel #greathotels #societycafe

Heading out to the #jamesbeardfoundation house - and so this very exciting day begins! #nyc #lovemyjob #cookingwithpassion

Yippee Ki-Yay...My Friends. New Rye Whiskey offering from #highwest is two whiskeys in one. It's a Double Rye, a vatting of 2-year-old rye with an older, “barely legal” 53-percent rye (rye whiskey must be distilled from a mash bill that is at least 51-percent rye grain) and aged it in vermouth and Syrah barrels from central California. The result is a spicy rye whiskey full of lemony top notes with cinnamon and burnt cherries underneath. #ryewhiskey #cocktailhour #whiskey

Luscious Layers - Tierrita with Caramel Chocolate Mousse with Caramel & Peanut Butter Crumble by pastry chef Gloriann Rivera. #newtwist #mousse #peanutbutter #dessertjars #caramel

We love our #wreckfish! We're all about the freshest, sustainable Florida Seafood. It's almost Father's Day. We'll bet dad would love some St. Augustine Wreckfish with Mojo Rojo, Grilled Cactus, Braised White Beans, Chorizo & Poblanos #grilledcactus #mountdora #lovemyjob

@gloriannrivera prepping #bonbons for the James Beard House! #nyc #1921nva

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