Here’s a taste of what’s on tap today at the Beard House.
Small Towns, Big Flavors, 7:00 P.M.
Nate Allen, Knife & Fork, Spruce Pine, NC / David Bauer, Farm & Sparrow Bakery, Candler, NC / Ian Boden, The Shack, Staunton, VA / Harper Bradshaw, Harper’s Table, Suffolk, VA / Kyle McKnight, Highland Avenue, Hickory, NC
Praised by Esquire as an “incredible restaurant in the middle of nowhere that nobody knows about,” the 16-seat Shack spotlights the immense talents of chef Ian Boden, who now returns to the Beard House with his hand-picked group of like-minded Southern chefs. Together the dynamic Dixie team has put together a menu of mouthwatering bites such as Southern Flounder Crudo with Wild Nettles, Preserved Yuzu, Spring Flowers, and Greens; Braised Rabbit Vol-au-Vent with Rabbit Sausage, Rabbit Rillettes, Stonecrops, and Ramps; and Pecan Wood–Smoked Heritage Pork Shoulder with Fermented Geechie Boy Mill Farro Grits and Preserved Chile Braisage.
View the full menu below:
MENU
- Hors d’Oeuvre
- Trout Marrow with Trout Roe, Radishes, Natebasco, and Lemons
- Carolina Heritage Souse with Jimmy Red Corn–Benne Seed Pones, Sweet Potato Mustard, and Watermelon Pickles
- Virginia Eastern Shore Oyster Roast with Country Ham Fat, Potatoes, and Lemons
- Fried Hickory Chickens with Parsley
- FOGGY RIDGE CIDER SERIOUS CIDER HARD CIDER
- BOXWOOD ESTATE WINERY ROSÉ 2015
- Dinner
- For the Table > Assorted Breads with Cultured Butter, Georgia Olive Oil, and Fermented Vegetables
- BOXWOOD ESTATE WINERY ROSÉ 2015
- Southern Flounder Crudo with Wild Nettles, Preserved Yuzu, Spring Flowers, and Greens
- BARBOURSVILLE VINEYARDS VIRGINIA VERMENTINO RESERVE 2014
- Salt Herring with Young Beets, Asparagus, Green Garlic, and Pistachios
- CHATHAM VINEYARDS CHURCH CREEK STEEL CHARDONNAY 2014
- Braised Rabbit Vol-au-Vent with Rabbit Sausage, Rabbit Rillettes, Stonecrops, and Ramps
- MCRITCHIE WINERY & CIDERWORKS RING OF FIRE RED 2012
- Pecan Wood–Smoked Heritage Pork Shoulder with Fermented Geechie Boy Mill Farro Grits and Preserved Chile Braisage
- FULLSTEAM BREWING LINDERA BROWN ALE
- Fennel Top Sorbet with Cherokee White Corn Shortbread, Scuppernong Molasses, and Mint
- FOGGY RIDGE CIDER PIPPIN BLACK PORT HARD CIDER
Check out the event listing for more information.
For all upcoming Beard House dinners, check out our events calendar.
