On the Menu: JBF Haiti Benefit with the Oak Room

Eric Hara Hungry to make a difference? This Thursday's Beard House dinner, which features David Burke alum Eric Hara of the Oak Room, will benefit victims of the earthquake in Haiti. All event proceeds will go toward the International Rescue Committee and its efforts on the island. Here's what's on the menu: Kumamoto Oysters2 > Warm with Osetra Caviar and Truffle Glaçage; and Cold with Pineapple–Vanilla Emulsion Sautéed Foie Gras with Chestnut–Celery Soup and Roasted Bosc Pears Lobster and Sweetbread Potpie with Périgord Truffle–Lobster Sauce Short Rib Pot-au-Feu with Crayfish Dumplings, Bone Marrow Custard, Gremolata, and Shellfish Consommé Lemon Pavlova with Lemon Sorbet and Rose Water Click here to view the full menu and reserve a seat.

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Eye Candy: Michele Orsino

Michele Orsino Chef Michele Orsino of Il Punto dresses plates of wild boar, eggplant, and tomatoes with a pear–wine reduction. See more photos from his Italian luncheon here. (Photo by Eileen Miller)

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