Adam Keough, Pastry Chef Bill Corbett, and the Absinthe Brasserie & Bar team in the Beard House kitchen
Crispy Wild Nettle–Potato Rolls with Black Truffle Aïoli and Piment d’Espelette
Country Pâté with Pickled Ramps and Cherry Mustard on Crostini
Big-Eye Tuna Tartare with Niçoise Olives, Farm Egg, and Haricots Verts
Behind the scenes in the Beard House kitchen
Warm Garlic Pretzel with Vermont Cheddar Mornay Sauce
Sake and Seaweed–Cured Tai Snapper Tartare with Shaved Scallions, Fried Dulse, and Citronette
Hawaiian Blue Prawns with Local Corn, Porcini, Roasted Radishes, Wild Arugula, and Benton’s Bacon Vinaigrette
Coffee-Rubbed Liberty Farms Duck with Stone Fruit Chutney, Watercress–Turnip Purée, and Cocoa Nib Jus
Black Garlic and Panko–Crusted Spring Lamb with Cappelletti Pasta, English Peas, Carrots, Crispy Artichoke, and Lamb Jus
Tri-Star Strawberry Pavlova with Anise Hyssop and Cocoa Curd
Dinner

Bay Area Brasserie

Adam Keough and Pastry Chef Bill Corbett
Absinthe Brasserie & Bar, San Francisco

Adam Keough may hail from the East Coast, but this JBF Rising Star Chef semifinalist distinguished himself in the Bay Area’s dining scene under the tutelage of the legendary Michael Mina. At their Beard House debut, Keough and pastry chef Bill Corbett will spotlight their minimalist but elegant approach to classic French fare.

Event photos taken by F. Martin Ramin.

MENU

  • Hors d’Oeuvre

    • Crispy Wild Nettle–Potato Rolls with Black Truffle Aïoli and Piment d’Espelette
    • Country Pâté with Pickled Ramps and Cherry Mustard on Crostini
    • Big-Eye Tuna Tartare with Niçoise Olives, Farm Egg, and Haricots Verts
    • Galapagos Cocktails > Pisco With Kaffir Lime–Pepper Syrup, Lemon–Lime Juice, Grapefruit Juice, And Sunken Brandied Cherries
    • Bob-Tailed Nag Cocktails > Rye With Barolo Chinato, Mint Bitters, And Lemon Twist
    • Anecdote Cocktails > Dry Vermouth With Cherry Shrub, Manzanilla Sherry, Spiced Bitters, Seltzer, Pickled Cherries, And Lemon Twist
  • Dinner

    • Warm Garlic Pretzel with Vermont Cheddar Mornay Sauce
    • Sake and Seaweed–Cured Red Sea Bream with Shaved Scallions, Fried Dulse, and Citronette
    • Foreau Domaine Du Clos Naudin Brut Vouvray NV
    • Hawaiian Blue Prawns with Local Corn, Porcini, Roasted Radishes, Wild Arugula, and Benton’s Bacon Vinaigrette
    • Philippe Colin Le Charmois Saint-Aubin 1er Cru 2008
    • Coffee-Rubbed Liberty Farms Duck with Stone Fruit Chutney, Watercress–Turnip Purée, and Cocoa Nib Jus
    • Domaine Pavelot Pernand-Vergelesses 1er Cru Rouge 2009
    • Black Garlic and Panko–Crusted Spring Lamb with Cappelletti Pasta, English Peas, Carrots, Crispy Artichoke, and Lamb Jus
    • Paolo Bea Vigna San Valentino Montefalco Rosso 2007
    • Tri-Star Strawberry Pavlova with Anise Hyssop and Cocoa Curd
    • Wenzel Noble Selection Gelber Muskateller 2006
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 07.19.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

October 2013

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