On the Menu: Boldly Rustic

April Bloomfield Gastropub pioneer April Bloomfield, a 2010 nominee for JBF Best Chef: NYC, is easily one of the most innovative chefs in town. Her rustic and seasonal cooking, infused with a European snout-to-tail mentality, has changed the way New Yorkers eat and continues to inspire an ardent following. She's taking charge of the Beard House kitchen on Thursday; here's what's on the menu: Hors d’Oeuvre Peekytoe Crab and Avocado Mousse Trifles Scotch Quail Eggs Chicken Liver on Pugliese Bread Vincent Carême Vouvray NV Dinner Bacon-Wrapped Rabbit Terrine with Tarragon, Shallot, and Cornichon Salad and Prune Vinaigrette Pairing: Stadlmann Mandel-Höh Zierfandler 2008 Roasted Pumpkin and Market Green Salad with Aged Pecorino and Balsamic Vinegar Pairing: Damijan Kaplja Bianco 2004 Clam, Tomato, and Vegetable Aquacotta Stew with Grilled Bread

Comments (0)

On the Menu: January 23 through January 29

Beard House Here’s what’s happening at the Beard House and around the country next week: Monday, January 24, 7:00 P.M. Haute Charleston As chef and owner of one of Baltimore’s most lauded restaurants, two-time JBF Award nominee Cindy Wolf finds inspiration in the rich culinary heritage of Charleston, South Carolina. This dinner will highlight the chef’s refined, Huguenot-influenced cuisine along with impeccable wine pairings selected by wine director Tony Foreman. Tuesday, January 25, 7:00 P.M. Seasonal American The Mill at 2t, a charming restaurant in pastoral Connecticut, serves up outstanding locally sourced dishes in an intimate setting. The eatery’s chef, Ryan Jones, and his friend the Canadian locavore chef Christophe Ithurritze are bringing that casual elegance to the Beard

Comments (0)