Chefs Barbara Lynch, Rebecca Charles, Ariane Daguin, Nancy Olson, and Missy Robbins in the Beard House kitchen
Behind the scenes in the Beard House kitchen
Animal Farm Buttermilk Panna Cotta with Minted Spring Peas
Housemade Mozzarella with Artichokes and Bresaola
Chilled Foie Gras Palette > Torchon, Terrine, and Black Truffle with Seasonal Chutney and Toasted Brioche
Atlantic Halibut with Tomato–Ricotta Gnocchi, Fava Beans, Red Watercress, and Shrimp Butter
Pistachio-Crusted Lamb with Moroccan Spices and Spring Vegetable Ragoût
Butter Soup with Shellfish, Honey Foam, and Caviar
Ricotta Cheesecake with Rhubarb Jam
Dinner

Barbara Lynch and the All-Stars

JBF Award Winner Barbara Lynch
B&G Oysters, The Butcher Shop, Drink, Menton, 
No. 9 Park, Sportello, and Stir, Boston

Rebecca Charles
Pearl Oyster Bar, NYC

JBF Award Winner Ariane Daguin
D’Artagnan, Newark, NJ

Pastry Chef Nancy Olson

Gramercy Tavern, NYC

Missy Robbins
A Voce, NYC

Sommelier Keri Levens

Aquavit, NYC

Opportunities like this don’t come around often: join us at the Beard House for an extraordinary dinner prepared by powerhouse chefs Barbara Lynch, Rebecca Charles, Ariane Daguin, Nancy Olson, Missy Robbins and Sommelier Keri Levens. These accomplished women will be teaming up for one night only to cook an incredible, collaborative meal.

Event photos by Mira Zaki.

MENU

  • Hors d’Oeuvre

    • Fonduta-Filled Cassoncini
    • Lobster Finger Pies
    • Animal Farm Buttermilk Panna Cotta with Minted Spring Peas
    • Bacon–Cheddar Biscuits
    • French Kisses > Armagnac-Soaked and Foie Gras–Filled Prunes
    • Quail Confit
    • Butter Soup with Shellfish, Honey Foam, and Caviar
    • Lucien Albrecht Crémant d'Alsace Brut Rosé NV
    • Cucumber Aquavit Martini
  • Dinner

    • Housemade Mozzarella with Artichokes and Bresaola
    • Vietti Roero Arneis 2011
    • Chilled Foie Gras Palette > Torchon, Terrine, and Black Truffle with Seasonal Chutney and Toasted Brioche
    • Clos Uroulat Jurançon 2010
    • Atlantic Halibut with Tomato–Ricotta Gnocchi, Fava Beans, Red Watercress, and Shrimp Butter
    • Foxen Chenin Blanc 2010
    • Pistachio-Crusted Lamb with Moroccan Spices and Spring Vegetable Ragoût
    • Paul Jaboulet Aîné Domaine de Thalabert Crozes Hermitage 2007
    • Ricotta Cheesecake with Rhubarb Jam
    • Sheldrake Point Cabernet Franc Ice Wine 2008
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 05.09.2012
  • 7:00 PM
  • The Beard House map
  • Members $155 / General Public $205
  • 212.627.2308
 
 
 

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JBF Kitchen Cam