John Rivers and his team at the Beard House
Buttermilk Chicken and Biscuits with Honey–Bourbon Syrup Signature Six
Shooter > Shredded Palmetto Creek Farms Pork with Cheese Grits, Southern Slaw, Pickles, Jalapeños, and 4 Rivers Smokehouse Barbecue Sauce
Pulled Bell & Evans Chicken Tamale Pancakes with Cilantro Crème Fraîche
Smoked Wagyu Sirloin–Wrapped Asparagus with Horseradish Hollandaise
Pimento Cheese Croquette with Smoked Chicken, Romaine Chiffonade, Heirloom Tomatoes, and Smoked Tomato Vinaigrette
Low Country Shrimp and Grits > Florida Rock Shrimp and Stone-Ground Grits with Spicy Tasso Ham Reduction
18-Hour-Hickory-Smoked Aged Angus Brisket with Skillet Cornbread and Southern Baked Beans
Florida Farm Vegetable Trio > Sweet Potato Casserole, 4 Rivers Smokehouse Grilled Corn, and Collards with Okra
Coffee-Rubbed Prime Rib-Eye Steak with Cabernet Reduction, Gruyère Mash, and Orange Blossom Honey–Glazed Brussels Sprout Petals
Valrhona Double Chocolate Brioche Pudding with Bacon-Infused Crème Anglaise and Salted Bourbon, Caramel, and Vanilla Bean Ice Cream
Dinner

Beard’s Barbecue Joint

John Rivers

4 Rivers Smokehouse, Longwood, FL; Winter Garden, FL; and Winter Park, FL

Nothing says summer like the annual Beard House barbecue blowout. Join chef John Rivers, who oversees an empire of Texas-style smokehouses in the Sunshine State, when he and his team bring us Northerners a taste of their smoky specialties and sides.

Event photos taken by Geoff Mottram.

 

Related Info:

MENU

  • Hors d’Oeuvre

    • Buttermilk Chicken and Biscuits with Honey–Bourbon Syrup Signature Six 
    • Shooter > Shredded Palmetto Creek Farms Pork with Cheese Grits, Southern Slaw, Pickles, Jalapeños, and 4 Rivers Smokehouse Barbecue Sauce
    • Pulled Bell & Evans Chicken Tamale Pancakes with Cilantro Crème Fraîche
    • Smoked Wagyu Sirloin–Wrapped Asparagus with Horseradish Hollandaise 
  • Dinner

    • Pimento Cheese Croquette with Smoked Chicken, Romaine Chiffonade, Heirloom Tomatoes, and Smoked Tomato Vinaigrette 
    • Low Country Shrimp and Grits > Florida Rock Shrimp and Stone-Ground Grits with Spicy Tasso Ham Reduction
    • 18-Hour-Hickory-Smoked Aged Angus Brisket with Skillet Cornbread and Southern Baked Beans  
    • Florida Farm Vegetable Trio > Sweet Potato Casserole, 4 Rivers Smokehouse Grilled Corn, and Collards with Okra
    • Coffee-Rubbed Prime Rib-Eye Steak with Cabernet Reduction, Gruyère Mash, and Orange Blossom Honey–Glazed Brussels Sprout Petals 
    • Valrhona Double Chocolate Brioche Pudding with Bacon-Infused Crème Anglaise and Salted Bourbon, Caramel, and Vanilla Bean Ice Cream
    • A selection of fine wines will be served with this dinner.

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 08.01.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

June 2013

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Nantucket, MA Sun, 06.02.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Spring Sake, Global Flavor Mon, 06.03.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
South Beach Sophisticate Tue, 06.04.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Enlightened Eaters Wed, 06.05.2013
 
Hot and Hotter Alabama Wed, 06.05.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Virginia Luxury Thu, 06.06.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Lovely Provençal Lunch Fri, 06.07.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Southern Comfort Redux Sat, 06.08.2013
 
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San Francisco Sun, 06.09.2013
 
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Willamette Wine Country Mon, 06.10.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Eclectic Italian Tue, 06.11.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Beard on Books Wed, 06.12.2013
 
A Movable Feast Wed, 06.12.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
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Heart and Soil Mon, 06.17.2013
 
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South Beach Sizzle Tue, 06.18.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Hip Italian Wed, 06.19.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Chilies and Chocolate Thu, 06.20.2013
 
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Modern Vintage Sat, 06.22.2013
 
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Vegetable Barbecue Mon, 06.24.2013
 
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Greenhouse Gallery Wed, 05.01.2013
 
Modern Japanese Thu, 06.27.2013
 
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