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
 
 
 

April 2013

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Under the Sea Tue, 04.02.2013
 
Beard on Books Wed, 04.03.2013
 
Boston Seafood Celebration Wed, 04.03.2013
 
 
Modern Debut Fri, 04.05.2013
 
French Creole Meets Italian Sat, 04.06.2013
 
7
8
9
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13
 
Spring Elegance Mon, 04.08.2013
 
Three-Star Italian Tue, 04.09.2013
 
Enlightened Eaters Wed, 04.10.2013
 
Lambs and Clams Wed, 04.10.2013
 
Rioja Celebration Thu, 04.11.2013
 
Rocky Mountain Retreat Fri, 04.12.2013
 
 
14
15
16
17
18
19
20
Baker’s Brunch Sun, 04.14.2013
 
Memphis Sun, 04.14.2013
 
Luxury Sonoma Tue, 04.16.2013
 
Chicago Michelin Star Wed, 04.17.2013
 
Comfort Me with Spring Thu, 04.18.2013
 
Aegean Idyll Fri, 04.19.2013
 
Providence Heritage Sat, 04.20.2013
 
21
22
23
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25
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27
 
Modern Italian Mon, 04.22.2013
 
 
Savoring Thai Flavors Wed, 04.24.2013
 
Market-Fresh Montauk Thu, 04.25.2013
 
 
Peruvian Panache Sat, 04.27.2013
 
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30
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Sierra Nevada Foothills Tue, 04.30.2013
 
 
 
 
 
JBF Kitchen Cam