Chefs Ryan and Kelleanne Jones and their team in the Beard House kitchen
Behind the scenes in the Beard House kitchen
Hamachi Crudo with Watermelon and Yuzu
Poached Prawns with Smoked Mussels and Frozen Green Apple
Seared White Tuna with Big-Eye Tuna Tartare, End-of-Summer Corn Cannelloni, Avocado, and Fingerling Potato Crisps
Hudson Valley Foie Gras with Sweet Potato Beignets, Bacon Panna Cotta, and Vanilla Salt
Pan-Roasted Wild Boar Tenderloin with Creamsicle Potatoes, Bourbon Barrel–Smoked Swiss Chard, and Roasted Pear
Chocolate–Marshmallow Cookie with Marshmallow Gelato, Honey–Cornflake Granola, and White Balsamic Peaches
Dinner

Autumn Splendor

Ryan and Kelleane Jones

The Mill at 2t, Tariffville, CT

After a brief stint at the Encore in Las Vegas, husband-and-wife team Ryan and Kelleanne Jones returned to their native Connecticut to open the acclaimed Mill at 2t, where discerning locals can get a taste of the couple’s modern and ingredient-driven American cuisine.

 

Event photos taken by Joan Garvin.

Related Info:

MENU

  • Hors d'Oeuvre

    • Wagyu Beef à la Plancha
    • Duck Shepherd’s Pie
    • Quail Corn Dogs
    • Hamachi Crudo with Watermelon and Yuzu
    • Loaded Twice-Baked Potatoes
    • STAR LANE VINEYARD SAUVIGNON BLANC 2010
  • Dinner

    • Apple–Celery Root Soup with Poached Prawns, Smoked Mussels, and Frozen Green Apple
    • Dierberg Chardonnay 2009
    • Seared White Tuna with Big-Eye Tuna Tartare, End-of-Summer Corn Cannelloni, Avocado, and Fingerling Potato Crisps
    • DIERBERG DRUM CANYON VINEYARD PINOT NOIR 2009
    • Hudson Valley Foie Gras with Sweet Potato Beignets, Bacon Panna Cotta, and Vanilla Salt
    • DIERBERG SANTA MARIA VALLEY PINOT NOIR 2008
    • Pan-Roasted Wild Boar Tenderloin with Creamsicle Potatoes, Bourbon Barrel–Smoked Swiss Chard, and Roasted Pear
    • DIERBERG SYRAH 2008
    • Chocolate–Marshmallow Cookie with Marshmallow Gelato, Honey–Cornflake Granola, and White Balsamic Peaches
    • HERMANNHOF VIGNOLES 2011

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 10.01.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

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JBF Kitchen Cam