Chef Nilton Borges, Jr. and his team at the Beard House
Eggplant with Calabrian Chili–Honey Vinaigrette, Yogurt, Cilantro, and Sesame Seeds
Milk-Fed Suckling Pig with Marcona Almonds and Pickled Mustard Seeds
Local Fluke Crudo with Radishes, Orange, and Lemon–Saffron Gel
Hudson Valley Foie Gras–Rhubarb Macarons with Fennel Pollen
Heirloom Carrots with Pumpernickel, Lime Zest, and Spiced Yogurt
Spanish Octopus a la Plancha with Smoked Potatoes, English Peas, Squid Ink, and Lardo
Seared Scallops with Marinated Local Beets, Pistachios, and Nasturtium
100-Day-Dry-Aged Grass-Fed Beef with Bone Marrow Custard, Spring Onions, Ramps, and Brazilian Farm Butter
Behind the scenes in the Beard House kitchen
Traditional Sweet Roll with Salted Doce de Leite, Brazil Nut Mousse, Pressed Sugar Cane, and Caramelized Banana Gelato
Dinner

Aegean Idyll

Nilton Borges, Jr.

Amáli, NYC

We’ve enlisted the stylish Amáli—whose name was inspired by a historical term for lands shared by modern-day Greece, Italy, and Turkey—and Wines from Santorini to prepare a sophisticated Mediterranean feast paired with invigorating wines from the same region.

Event photos taken by Geoff Mottram.

Related Info:

MENU

  • Hors d’Oeuvre

    • Eggplant with Calabrian Chili–Honey Vinaigrette, Yogurt, Cilantro, and Sesame Seeds
    • Milk-Fed Suckling Pig with Marcona Almonds and Pickled Mustard Seeds
    • Local Fluke Crudo with Radishes, Orange, and Lemon–Saffron Gel
    • Kataifi Cannoli with Foie Gras, Rhubarb Mostarda, and Fennel Pollen
    • Hatzidakis Winery Nykteri 2009
  • Dinner

    • Heirloom Carrots with Pumpernickel, Lime Zest, and Spiced Yogurt
    • Boutari Santorini 2012
    • Spanish Octopus a la Plancha with Smoked Potatoes, English Peas, Squid Ink, and Lardo
    • Karamolegos Nykteri 2011
    • Seared Scallops with Marinated Local Beets, Pistachios, and Nasturtium
    • Koutsoyiannopoulos Santorini 2012
    • 100-Day-Dry-Aged Grass-Fed Beef with Bone Marrow Custard, Spring Onions, Ramps, and Brazilian Farm Butter
    • Domaine Sigalas Mavrotragano 2010
    • Traditional Sweet Roll with Salted Doce de Leite, Brazil Nut Mousse, Pressed Sugar Cane, and Caramelized Banana Gelato  
    • Santo Wines Vin Santo 2004
    • Take-Home Gift > Brazilian Guava Shortbread Cookies

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 04.19.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

September 2014

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Beard on Books Wed, 09.10.2014
 
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