Alex Crabb and his team at the James Beard House
Smoked Veal Tongue with Celery Root Rémoulade
Paprika Chips with Fried Anchovies and Preserved Lemon Vinaigrette
Rye Gougères with Sour Onions
Heirloom Tomato Salad with Fried Sunchoke Skin, Brown Butter, and Cornbread
Beach After the Storm > Seaweed Pasta with Salmon Roe, Mussel Foam, Octopus, and Crispy Maine Dulse
Roasted Quail with Escargot Stuffing, Russian Kale, and Sunflower Seeds
Pressed Duck Confit with Hay-Roasted Beets, Pickled Pumpkin, and Grilled Scallions
Shelburne Farms Cheddar with Honeycrisp Apples and Late Summer Herbs
Sea Rose Mousse with Chocolate and Coffee Crumble
Alex Crabb behind the scenes in the James Beard House kitchen
Dinner

Back Bay Elegance

Alex Crabb

Asta, Boston

After an impressive seven-year run in the kitchen of L’Espalier and a turn at Noma, chef Alex Crabb has created one of Boston’s hottest spots, Asta, where he celebrates the bounty of New England’s agrarian renaissance with an ingredient-driven approach and whimsical presentations.

Event photos taken by Lisa Ozag. 

Related Info:

Asta 

 

MENU

  • Hors d’Oeuvre    

    • Smoked Veal Tongue with Celery Root Rémoulade
    • Paprika Chips with Fried Anchovies and Preserved Lemon Vinaigrette
    • Rye Gougères with Sour Onions
    • Vergnes Domaine de Martinolles Le Berceau Blanquette de Limoux Brut NV
  • Dinner

    • Heirloom Tomato Salad with Fried Sunchoke Skin, Brown Butter, and Cornbread
    • Clos Cibonne Tibouren Rosé 2011
    • Beach After the Storm > Seaweed Pasta with Salmon Roe, Mussel Foam, Octopus, and Crispy Maine Dulse
    • Shimizu-No-Mai Junmai Nigori Sake NV
    • Roasted Quail with Escargot Stuffing, Russian Kale, and Sunflower Seeds
    • Johanneshof Reinisch Pinot Noir 2011
    • Pressed Duck Confit with Hay-Roasted Beets, Pickled Pumpkin, and Grilled Scallions
    • Réveille Franc Tireur Roussillon 2011
    • Shelburne Farms Cheddar with Honeycrisp Apples and Late Summer Herbs
    • Château Tour Grise Les Amandiers Chenin Blanc 2006
    • Sea Rose Mousse with Chocolate and Coffee Crumble
    • Marenco Pineto Brachetto d'Acqui 2012​

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 09.23.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

February 2014

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Greenhouse Gallery Thu, 01.02.2014
 
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Greenhouse Gallery Thu, 01.02.2014
 
Tavern Comfort Mon, 02.03.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Passion for Flavor Wed, 02.05.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Chicago Thu, 02.06.2014
 
Salmon Seduction Thu, 02.06.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Sichuan Chinese New Year Fri, 02.07.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
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Greenhouse Gallery Thu, 01.02.2014
 
Tustin, CA Sun, 02.09.2014
 
Valentine's Tea Sun, 02.09.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
New Orleans Mystique Mon, 02.10.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
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Beard on Books Wed, 02.12.2014
 
Three-Star New York Wed, 02.12.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Union Square Elegance Sat, 02.15.2014
 
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Greenhouse Gallery Thu, 01.02.2014
 
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Winter Park, FL Tue, 02.18.2014
 
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Nouvelle Louisiane Wed, 02.19.2014
 
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The Sicilian Kitchen Lunch Fri, 02.21.2014
 
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Greenhouse Gallery Thu, 01.02.2014
 
Waterfront Elegance Sat, 02.22.2014
 
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Greenhouse Gallery Thu, 01.02.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Charm City Common Mon, 02.24.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Bay Area Bounty Tue, 02.25.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Enlightened Eaters Wed, 02.26.2014
 
Bern's at the Beard House Wed, 02.26.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Birmingham, MI Thu, 02.27.2014
 
Austin Farmhouse Thu, 02.27.2014
 
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EAT Brooklyn! Fri, 02.28.2014
 
 
JBF Kitchen Cam