Throwback Thursday: Valentine's Day at the Beard House

Photo by Joan Garvin


It's bow and arrow season again, which means we’ve got sweet treats on the brain. Every year, JBF commemorates Cupid’s fancy with a sensual feast for the palate, and our upcoming Valentine’s Day dinner looks just as enticing. For this week’s TBT, we're looking back at a past romantic repast, our 2011 Valentine’s Day Tea, helmed by baker Jeremy Meyers and a culinary coterie from some of the hottest restaurants and bakeshops in New York. The bountiful menu of savory and sweet bites ranged from luxurious sea urchin and nori on brioche to petit fours and appetizing nods to the holiday, such as rose petal–vanilla bean shortbreads and the red velvet macaron in the photo above. With such a cornucopia of decadent delights on display, it’s hard to imagine anyone settling for boxed chocolates and... Read more >

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Eye Candy: Attack of the Macaron

Citrus Macaron with Citrus Slices, Lime–Vanilla Sorbet, Lemon Curd Cream, and Blood Orange Sauce At a celebration of Steve Wynn's Las Vegas empire, Encore pastry chef Frédéric Robert Citrus served citrus macarons with citrus slices, lime–vanilla sorbet, lemon curd cream, and blood orange sauce. Check out more photos of the stunning Beard House meal.

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JBF Kitchen Cam