Case Dighero, Matthew McClure, Rob Nelson, and Tammy Varney at the James Beard House
House-Cured Pepper Bacon with Spicy Mixed Fruit Jam and Sliced Pork Jowl
Mason Creek Farm Pork Rillettes with Pickled Radishes
Chicken Liver Mousse with Onion Jam
Field Pea, Swiss Chard, and Avocado Soup with Green Onion Oil and Bull’s Blood Microgreens
Rye Whiskey–Glazed Pork Belly with Black Apple Slaw and Fig Compote
Behind the scenes in the James Beard House kitchen
Green Apple and Ginger Lollipops
Arkansas Pasture-Raised Chicken with Cabbage, Crispy Rice, and Pickled Shiitakes
Pickled Cherry and Black Walnut Sausage–Stuffed Ozark Leg of Lamb Ham with Root Vegetable–Herb Salad and Mostarda Demi-Glace
Ozark Black Apple Tarte Tatin with Walnut–Frangipane Puff Pastry, Black Walnut Crème Brûlée, and Pear Confit
Dinner

Best of Bentonville

Case Dighero

Eleven at Crystal Bridges Museum of American Art, Bentonville, AR

Matthew McClure

The Hive at 21c Museum Hotel, Bentonville, AR

Rob Nelson

Tusk & Trotter American Brasserie, Bentonville, AR

Pastry Chef Tammy Varney

Méridienne Dessert Salon & Café, Bentonville, AR

The architecturally stunning Crystal Bridges Museum of American Art in Bentonville, Arkansas, is nestled in a ravine in the heart of the Ozark forest, where it serves as a cultural home base for this burgeoning regional mecca. The area’s rich culinary traditions are on display at the museum’s acclaimed restaurant and the town’s lauded farm-to-table eateries.

Event photos taken by Geoff Mottram. 

MENU

  • Hors d’Oeuvre

    • House-Cured Pepper Bacon with Spicy Mixed Fruit Jam and Sliced Pork Jowl
    • Mason Creek Farm Pork Rillettes with Pickled Radishes
    • Chicken Liver Mousse with Onion Jam
    • Ozark Beer Co. IPA and Belgium Golden
    • Ozark Black Apple Moonshine
  • Dinner

    • Field Pea, Swiss Chard, and Avocado Soup with Green Onion Oil and Bull’s Blood Microgreens
    • Montinore Estate Almost Dry Riesling 2012
    • Rye Whiskey–Glazed Pork Belly with Black Apple Slaw and Fig Compote
    • Montinore Estate Pinot Noir Rosé 2012
    • Green Apple and Ginger Lollipops
    • Arkansas Pasture-Raised Chicken with Cabbage, Crispy Rice, and Pickled Shiitakes
    • Caymus Conundrum 2011
    • Pickled Cherry and Black Walnut Sausage–Stuffed Ozark Leg of Lamb Ham with Root Vegetable–Herb Salad and Mostarda Demi-Glace
    • Keenan Mernet 2009
    • Ozark Black Apple Tarte Tatin with Walnut–Frangipane Puff Pastry, Black Walnut Crème Brûlée, and Pear Confit
    • Anne Amie Vineyards Willamette Valley Pinot Noir 2011
    • Take-Away Treats > White Chocolate–Pumpkin Truffles, Pear–Pistachio Macarons, and Askinosie Chocolate and Pretzel–Topped Stout Marshmallows

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 11.07.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

May 2016

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Cinco de Mayo Thu, 05.05.2016
 
 
Amelia Island, FL Sat, 05.07.2016
 
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Harlem EatUp! Mon, 05.09.2016
 
Foraged Mushroom Feast Tue, 05.10.2016
 
 
Columbus, OH Thu, 05.12.2016
 
Bedford Luxury Thu, 05.12.2016
 
 
New Rocky Mountain Cuisine Sat, 05.14.2016
 
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Raleigh, NC Sun, 05.15.2016
 
 
Historic Lakefront Elegance Tue, 05.17.2016
 
Beard on Books Wed, 05.18.2016
 
Washington, D.C. Wed, 05.18.2016
 
Escape to Maui Thu, 05.19.2016
 
 
 
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Japanese Joint Mon, 05.23.2016
 
Bistro Elegance Tue, 05.24.2016
 
A Night of Film and Food Wed, 05.25.2016
 
Bubbles at the Beach Wed, 05.25.2016
 
The Flavors of Canada Thu, 05.26.2016
 
 
 
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JBF Kitchen Cam