Chef Adam Siegel and his team in the Beard House kitchen
Joue de Veau > Strauss Veal Cheeks with Black Truffles
Mousse de Canard > Duck Liver Mousse with Truffles
Gougères > Gruyère Puffs with Black Truffles
Tartare de St. Jacques > Sea Scallop Tartare with Black Truffles
Preparing Cauliflower Soup in the Beard House kitchen
Garnishes for Cauliflower Soup: Lobster Cream, Brussels Sprout Leaves, and Black Truffles
Sea Bass with Crispy Potatoes, Truffle Jus, and Black Truffles
Fried Soft-Boiled Egg with Mushrooms, Mushroom Cream, and Black Truffles
Roasted Squab Breast with Foie Gras, Carrots, and Black Truffle–Madeira Sauce
Strauss Lamb with Mustard–Onion Compote, Cress–Celery Root Salad, and Black Truffles
Uplands Rush Creek Reserve Cheese with Somerston Honey and Black Truffles
Uplands Rush Creek Reserve Cheese in the Beard Kitchen
Creamy Rice Pudding with Amarena Cherries, Crème Anglaise, and Black Truffles
Vittorio Giordano, Adam Siegel, and Paul Bartolotto in the Beard House kitche
Dinner

Black Truffle Celebration

Award Winner

Adam Siegel

The Bartolotta Restaurants, Milwaukee

Vice President Vittorio Giordano
Urbani Truffles USA, NYC

Winemaker Craig Becker
Somerston Vineyards, St. Helena, CA

Get ready for a once-in-a-lifetime black truffle feast when James Beard Award–winning chef Adam Siegel returns to the Beard House to prepare the treasured tubers along with produce and lamb from Napa’s Somerston vineyards, which will also be providing a selection of their exquisite wines for this dinner.

Event photos taken by David Chow.

MENU

  • Hors d’Oeuvre

    • Joue de Veau > Strauss Veal Cheeks with Black Truffles
    • Mousse de Canard  > Duck Liver Mousse with Truffles
    • Gougères > Gruyère Puffs with Black Truffles
    • Tartare de St. Jacques > Sea Scallop Tartare with Black Truffles
    • Somerston Highflyer Grenache Blanc 2011
  • Dinner

    • Potage
    • Creamy Cauliflower Soup with Lobster Cream, Brussels Sprout Leaves, and Black Truffles
    • Somerston Sauvignon Blanc 2009
    • Loup de Mer
    • Sea Bass with Crispy Potatoes, Truffle Jus, and Black Truffles
    • Priest Ranch Sauvignon Blanc 2011
    • Oeuf Mollet
    • Fried Soft-Boiled Egg with Mushrooms, Mushroom Cream, and Black Truffles
    • Priest Ranch Syrah Rosé 2010
    • Pigeon Rossini
    • Roasted Squab Breast with Foie Gras, Carrots, and Black Truffle–Madeira Sauce
    • Somerston Stornoway Red Blend 2009
    • Agneau
    • Strauss Lamb with Mustard–Onion Compote, Cress–Celery Root Salad, and Black Truffles
    • Priest Ranch Petite Sirah 2009
    • Fromage et Miel
    • Uplands Rush Creek Reserve Cheese with Somerston Honey and Black Truffles
    • Somerston Port 2009
    • Riz au Lait
    • Creamy Rice Pudding with Amarena Cherries, Crème Anglaise, and Black Truffles
    • Somerston Port 2009

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 01.23.2013
  • 7:00 PM
  • The Beard House map
  • Members $155 / General Public $205
  • Call 212.627.2308 to reserve
 
 
 

October 2014

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