Chef David LeFevre in the Beard House kitchen
Veal and Pork Albóndigas with Garnet Yams, Maple, and Lime
Pomegranate Couscous with Lavender Feta, Marcona Almonds, Greek Yogurt, and Sumac
Shrimp, Chorizo, and Beluga Lentil Soup with Yogurt, Red Onions, and Cilantro
Bacon–Cheddar Buttermilk Biscuits with Maple Butter
Thai Red Curry–Marinated Big-Eye Tuna with Coconut, Cucumber, Buddha’s Hand, Peanuts, and Puffed Rice
Seared Diver Scallops with Ginger–Shrimp Dumplings and Yuzu Kosho–Scented Katsuo Dashi Broth
Moroccan Barbecued Lamb Belly with Harissa, Caramelized Onions, Japanese Eggplant, and Orange Curd
Red Wine–Braised Beef Cheeks with Potato–Celery Root Purée, Parsnips, and Horseradish Cream
The Elvis > Peanut Butter Mousse with Caramelized Banana, Bacon Brittle, and Chocolate Pudding
Dinner

Beachside Star

David LeFevre

Fishing with Dynamite and MB Post, Manhattan Beach, CA

Greg Brewer

Brewer-Clifton, Diatom, and Melville Vineyards, Lompoc, CA

Score one of the toughest reservations in the Los Angeles area when acclaimed chef David LeFevre of M.B. Post brings his stunning, artisan-inspired American cuisine to the Beard House. The former Water Grill and Charlie Trotter’s chef will accompany the meal with a selection of small-batch, boutique wines curated by winemaker Greg Brewer.

Event photos taken by Geoff Mottram

MENU

  • Hors d’Oeuvre
    • Pomegranate Couscous with Lavender Feta, Marcona Almonds, Greek Yogurt, and Sumac
    • Shrimp, Chorizo, and Beluga Lentil Soup with Yogurt, Red Onions, and Cilantro
    • Veal and Pork Albóndigas with Garnet Yams, Maple, and Lime
    • Champagne Delamotte Brut NV
  • Dinner
    • FOR THE TABLE > Bacon–Cheddar Buttermilk Biscuits with Maple Butter
    • Thai Red Curry–Marinated Hamachi with Coconut, Cucumber, Buddha’s Hand, Peanuts, and Puffed Rice
    • Diatom Kazaoto Chardonnay 2010
    • Seared Diver Scallops with Ginger–Shrimp Dumplings and Yuzu Kosho–Scented Katsuo Dashi Broth
    • Brewer-Clifton Courtney’s Chardonnay 2006
    • Moroccan Barbecued Lamb Belly with Harissa, Caramelized Onions, Japanese Eggplant, and Orange Curd
    • Brewer-Clifton 3-D Pinot Noir 2010
    • Red Wine–Braised Beef Cheeks with Potato–Celery Root Purée, Parsnips, and Horseradish Cream
    • Melville Donna’s Syrah 2004
    • The Elvis > Peanut Butter Mousse with Caramelized Banana, Bacon Brittle, and Chocolate Pudding
    • Bodegas Toro Albalá Don Px Gran Reserva Sherry 1982

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 03.22.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve

August 2014

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JBF Kitchen Cam