Jeremy Nolen and his team at the James Beard House.
Foie Gras–Filled Pretzel Bites
Duck Confit–Barley Croquettes
Anton's Red Love Cheese on Caraway Seed Crackers
Bündnerfleisch > Air-Dried Wagyu Beef Round with Grated Goat Cheese, Pumpkin Seeds, and Pumpkin Seed Oil
Schweinsbauch und Maultaschen > Seared Pork Belly with Kabocha Squash–Stuffed Pasta, Chestnuts, and Apple–Sage Brown Butter
Behind the scenes in the James Beard House kitchen
Kalbsbries Schnitzel > Veal Sweetbread Cutlet with Parsley Purée, Anchovy–Caper Vinaigrette, and Celery Root–Apple Salad
Jeremy Nolen at the James Beard House
Entenbrust und Pastinak-Sauerkraut Gratin > Duck Breast with Pomegranate Sauce, Parsnip–Sauerkraut Gratin, and Roasted Brussels Sprouts
Dobostorte​ > Chocolate–Buttercream Layered Torte with Chestnuts, Caramel Sauce, and Vanilla Wafer
Dinner

Along the Rhine

Jeremy Nolen

Brauhaus Schmitz and Wursthaus Schmitz, Philadelphia

Sommelier Marnie Old

Old Wines, LLC, Philadelphia

How do you create two of America's most authentic German kitchens? You find a chef who spent his childhood immersed in the culture and then spent his career dedicated to the cuisine. Take a mouthwatering trip through Deutschland when Jeremy Nolen uses his masterful knowledge to spin modern creations out of traditional dishes.

Event photos taken by Eileen Miller.

MENU

  • Hors d'Oeuvre

    • Foie Gras–Filled Pretzel Bites
    • Duck Confit–Barley Croquettes
    • Miniature Döner Kebabs
    • Mettwurst on Rye 
    • Anton's Red Love Cheese on Caraway Seed Crackers
    • Clean Slate RIESLING 2012
    • Kloster Andechs Andechser Hell MUNICH HELLES LAGER 
  • Dinner

    • Bündnerfleisch > Air-Dried Wagyu Beef Round with Grated Goat Cheese, Pumpkin Seeds, and Pumpkin Seed Oil
    • St. Urbans-hof Bockstein RIESLING Kabinett 2012
    • Schweinsbauch und Maultaschen > Seared Pork Belly with Kabocha Squash–Stuffed Pasta, Chestnuts, and Apple–Sage Brown Butter
    • Villa Wolf PINOT GRIS 2012
    • Kalbsbries Schnitzel > Veal Sweetbread Cutlet with Parsley Purée, Anchovy–Caper Vinaigrette, and Celery Root–Apple Salad
    • Kloster Eberbach RIESLING Trocken 2008 
    • Entenbrust und Pastinak-Sauerkraut Gratin > Duck Breast with Pomegranate Sauce, Parsnip–Sauerkraut Gratin, and Roasted Brussels Sprouts 
    • Salwey GG Henkenberg SPÄTBURGUNDER 2010  
    • Dobostorte​ > Chocolate–Buttercream Layered Torte with Chestnuts, Caramel Sauce, and Vanilla Wafer
    • Kloster Andechs Andechser Doppelbock Dunkel ​

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 10.30.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

April 2015

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Chicago Thu, 04.16.2015
 
 
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JBF Kitchen Cam