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
  • 212.627.2308
 
 
 

March 2013

S M T W T F S
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Greenhouse Gallery Fri, 03.01.2013
 
The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
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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
 
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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
 
 
 
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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
 
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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
 
 
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