Chef Dave Martin and his team in the Beard House kitchen
Whiskey Barrel–Smoked Steak Tartare with LaPera Bros. Poultry Farm Egg, Caramelized Sweet Onions, Whole Grain Mustard, and Hot Sauce
Pan-Seared Hudson Valley Foie Gras with Oven-Roasted Cinnamon Pears and Pomegranate Gastrique
Super Savory Shortbread with Nueske's Wild Cherrywood–Smoked Bacon and Dried Cherries
Roasted Wild Mushroom Soup with LaPera Bros. Poultry Label Rouge Chicken Confit, Shallots, Sherry, Thyme, and Cream
Behind the scenes in the Beard House kitchen
Chimichurri-Marinated Certified Angus Beef® Hanger Steak with Roasted Cauliflower Purée, Smoked Paprika, Cumin, Roasted Garlic, Olive Oil, Cilantro, Oregano, and Thyme
Boylan Root Beer–Braised Lava Lake Lamb Shoulder with Goat Cheese and Smoked Duck Grits
Hoisin and Red Jacket Orchards Apple Cider–Marinated Mosefund Mangalitsa Pork Tenderloin with Dave's Peanut Sauce, Roasted Brussels Sprouts, Maple, and Red Chilies
41 Olive Olive Oil Cake with Nielsen-Massey Madagascar Vanilla Powder and Beans, Green & Black's Organic Dark Chocolate, Dave's Ooey Gooey Caramel Sauce, Nutmeg Walnuts, and Sweet Cream
Dinner

Autumn Pinot Noir Dinner

Winemaker Richard de los Reyes
Row Eleven Wine Company, San Rafael, CA

After his appearance on Top Chef, Dave Martin launched a successful catering and consulting business and published a two-volume cookbook, Flavor Quest. Help us welcome him to the Beard House when he prepares a decadent menu that focuses on autumnal meats and beguiling Pinot Noirs from Row Eleven Wine Company.

 

Event photos taken by David Braunstein.

MENU

  • Hors d'Oeuvre

    • Whiskey Barrel–Smoked Steak Tartare with LaPera Bros. Poultry Farm Egg, Caramelized Sweet Onions, Whole Grain Mustard, and Hot Sauce
    • Pan-Seared Hudson Valley Foie Gras with Oven-Roasted Cinnamon Pears and Pomegranate Gastrique
    • Super Savory Shortbread with Nueske's Wild Cherrywood–Smoked Bacon and Dried Cherries
    • Civello White 2010
  • Dinner

    • Roasted Wild Mushroom Soup with LaPera Bros. Poultry Label Rouge Chicken Confit, Shallots, Sherry, Thyme, and Cream
    • Stratton Lummis Chardonnay 2010
    • Chimichurri-Marinated Certified Angus Beef® Hanger Steak with Roasted Cauliflower Purée, Smoked Paprika, Cumin, Roasted Garlic, Olive Oil, Cilantro, Oregano, and Thyme
    • Row Eleven Viñas 3 Pinot Noir 2009
    • Boylan Root Beer–Braised Lava Lake Lamb Shoulder with Goat Cheese and Smoked Duck Grits
    • Row Eleven Russian River Valley Pinot Noir 2009
    • Hoisin and Red Jacket Orchards Apple Cider–Marinated Mosefund Mangalitsa Pork Tenderloin with Dave's Peanut Sauce, Roasted Brussels Sprouts, Maple, and Red Chilies
    • Row Eleven Santa Maria Valley Pinot Noir 2007
    • 41 Olive Olive Oil Cake with Nielsen-Massey Madagascar Vanilla Powder and Beans, Green & Black's Organic Dark Chocolate, Dave's Ooey Gooey Caramel Sauce, Nutmeg Walnuts, and Sweet Cream
    • Stratton Lummis the Riddler NV
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 11.15.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

November 2013

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