LA-based chef Jeremy Fox, known for his Santa Monica restaurants Rustic Canyon and Birdie G’s, will be cooking with Sean Gray at Sergeantsville Inn in Sergeantsville, NJ for an exclusive dinner on Wednesday, September 24.
The dinner will celebrate and feature dishes from Fox’s latest cookbook, On Meat. Diners will receive a welcome cocktail, a multi-course set menu and a signed copy of the book.
On Meat underscores Chef Fox’s dedication to no-waste cooking—a nose-to-tail philosophy he first embraced while working at London’s famed St. John. Both Fox and Gray have long been influential voices in the culinary world, and the book even highlights one of Gray’s signature recipes, “Mr. Gray’s 7-Bone Steak.” The cut—an old-school, lesser-known steak from the beef shoulder—was one of his defining dishes during his tenure at Ko in New York City. Beyond that, the Fox’s book explores sausage making, cured meats, BBQ, and more.
Sergeantsville Inn entered a new era last year when Chef Sean Gray took over the 300-year-old tavern-style restaurant. The former Michelin Star chef brought a burst of unapologetic, seasonal cooking which aims to celebrate the Garden State bounty with refined technique and poise. I named Sergeantsville Inn as one of the 30 best restaurants in New Jersey in 2024.
In a similar fashion, Fox’s Santa Monica restaurants place a heavy emphasis on local flavors—pictures and videos at the Santa Monica Farmers Market are a recurring theme on the Rustic Canyon Instagram page. I had the pleasure of dining at Birdie G’s last year.
For one night only, two renowned chefs in their respective regions will bridge the gap between coasts to bring us a night of thoughtful, engaged cooking. Tickets are $100, which considering the chefs behind the meal and the signed book, is a steal for any New Jersey food lover. This is undoubtedly a can’t miss event.
Tickets can be purchased here. You’ll want to be quick—it’s filling up fast.
Peter Candia is the Food + Drink Editor at New Jersey Digest. A graduate of The Culinary Institute of America, Peter found a passion for writing midway through school and never looked back. He is a former line cook, server and bartender at top-rated restaurants in the tri-state area. In addition to food, Peter enjoys politics, music, sports and anything New Jersey.
