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
 
 
 

March 2013

S M T W T F S
24
25
26
27
28
1
2
 
 
 
 
 
Greenhouse Gallery Fri, 03.01.2013
 
The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
3
4
5
6
7
8
9
Great Neighborhood Brunch Sun, 03.03.2013
 
Philippe Chin and Friends Mon, 03.04.2013
 
Ode to Local Tue, 03.05.2013
 
Enlightened Eaters Wed, 03.06.2013
 
Coastal Cuisine Wed, 03.06.2013
 
Scottsdale, AZ Thu, 03.07.2013
 
Mid-Atlantic Mediterranean Thu, 03.07.2013
 
Beach Fare and Cocktails Fri, 03.08.2013
 
Big Beef, Big Red Sat, 03.09.2013
 
10
11
12
13
14
15
16
 
Ooh La l’Amour Mon, 03.11.2013
 
From Scratch Sessions Tue, 03.12.2013
 
From Garden to Table Tue, 03.12.2013
 
Beard on Books Wed, 03.13.2013
 
The Latin Road Home Wed, 03.13.2013
 
The Beauty of Basilicata Thu, 03.14.2013
 
Modern Chinese Fri, 03.15.2013
 
 
 
17
18
19
20
21
22
23
 
Charleston, SC Mon, 03.18.2013
 
Culinary Whimsy Mon, 03.18.2013
 
Norouz: Persian New Year Tue, 03.19.2013
 
A Taste of Korea Wed, 03.20.2013
 
Bay Area Brasserie Thu, 03.21.2013
 
Innovative Seafood Fri, 03.22.2013
 
Sophisticated French Sat, 03.23.2013
 
24
25
26
27
28
29
30
 
 
Second Night Passover Seder Tue, 03.26.2013
 
Beard on Books Wed, 03.27.2013
 
¡Viva Pensacola! Wed, 03.27.2013
 
 
Chic Italian Luncheon Fri, 03.29.2013
 
 
31
1
2
3
4
5
6
 
 
 
 
 
 
 
JBF Awards