Michael Nenes, Walter Leible, and Joseph Bonaparte in the Beard House kitchen with members of their team
Baucom’s Best Beef Heart Pastrami with Mustard and Sauerkraut
Baucom’s Best Grass-Fed Beef Tartare Crostini
Dark Chocolate, Foie Gras, South Texas Antelope, Chipotle, and Sea Salt Truffles
An inside view of the foie gras, antelope, and chipotle chocolate
Beef Tongue with Cucumbers, Kimchi, and Butter Lettuce
The chefs gathering between courses
Baucom’s Best Grass-Fed Oxtail Soup with Wagyu Beef Dumpling
Roasted Bone Marrow with Snails, Grilled Challah Bread, and Crispy Kale, Fried Parsley, Endive, and Beet Salad with Lemon Vinaigrette and Beet Vinaigrette
Sautéed Porcini-Crusted Veal Sweetbreads and Garlic-Roasted Shrimp with Wild Mushrooms, Lentils, Turnips, and Roasted Pearl Onions
Smoked Certified Angus Beef® Rib-Eye with Truffles, Seasonal Greens, and Poached Egg
Certified Angus Beef® Duo > Tenderloin with Foie Gras and Braised Short Ribs with Mashed Yukon Gold Potatoes, Pommes Anna, Glazed Carrots, and Asparagus
White Chocolate–Passion Fruit Bombe
A kaleidoscope of desserts in the Beard House kitchen
Chef Joseph Bonaparte speaking to diners after a successful service
Dinner

Big Beef, Big Red

Joseph Bonaparte
The International Culinary School at the Art Institute of Charlotte, Charlotte, NC

Walter Leible
The International Culinary School at the Art Institute of Phoenix

Michael Nenes
The International Culinary Schools at the Art Institutes, Katy, TX

There’s no disputing it: brawny beef and powerful red wines are a formidable combination. For this special Beard House dinner, our friends from the International Culinary Schools are teaming up with Sonoma’s legendary Coturri Winery to prepare a sumptuous feast that highlights this timeless pairing.

Event photos taken by Philip Gross.

MENU

  • Hors d’Oeuvre

    • Baucom’s Best Beef Heart Pastrami with Mustard and Sauerkraut
    • Baucom’s Best Grass-Fed Beef Tartare Crostini
    • Dark Chocolate, Foie Gras, South Texas Antelope, Chipotle, and Sea Salt Truffles
    • Beef Tongue with Cucumbers, Kimchi, and Butter Lettuce
    • Coturri Winery North Coast Rosé 2011
  • Dinner

    • Baucom’s Best Grass-Fed Oxtail Soup with Wagyu Beef Dumpling
    • Coturri Winery Testa Vineyards Carignane 2010
    • Roasted Bone Marrow with Snails, Grilled Challah Bread, and Crispy Kale, Fried Parsley, Endive, and Beet Salad with Lemon Vinaigrette and Beet Vinaigrette
    • Coturri Winery Testa Vineyards Petite Sirah 2009
    • Sautéed Porcini-Crusted Veal Sweetbreads and Garlic-Roasted Shrimp with Wild Mushrooms, Lentils, Turnips, and Roasted Pearl Onions
    • Coturri Winery Freiberg Vineyards Sangiovese 2008
    • Smoked Certified Angus Beef® Rib-Eye with Truffles, Seasonal Greens, and Poached Egg
    • Nicolo Coturri Red Table Blend Project 2010
    • Certified Angus Beef® Duo > Tenderloin with Foie Gras and Braised Short Ribs with Mashed Yukon Gold Potatoes, Pommes Anna, Glazed Carrots, and Asparagus
    • Coturri Winery Mendocino County Cabernet Sauvignon 2010
    • White Chocolate–Passion Fruit Bombe
    • Coturri Winery Estate Zinfandel 2010
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Sat, 03.09.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

October 2014

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