The chefs in the Beard House kitchen
Chilled Corn Soup with Quail Eggs and Pickled Peppers
Compressed Watermelon with Raspberries and Anise Hyssop
Hamachi Tartare with Almonds, Chilies, and Lime
Torched Sungold Tomatoes with Dill and Orange Powder
Dayboat Scallop with Fava Beans and Meyer Lemon
Ricotta Dumplings with Braised Rabbit Ragù and Ricotta Salata
Crispy Heritage Pork Confit with Farm Egg, Ramps, and Miso Brown Butter
Beef Duo > Roasted Prime Dry-Aged Sirloin with Leeks, Mustard Seed Brittle, and Sherry; and Braised Beef Cheek with Crispy Garlic and Bordelaise
Dinner

BLT and Beyond

All restaurants are located in NYC

David Craine
BLT Bar & Grill

Clifford Crooks
BLT Steak

Amy Eubanks
BLT Fish

Andrew Matthews
BLT Prime

Kenneth Tufo
Casa Nonna

Pastry Chef Julie Elkind
ESquared Hospitality

Sommelier Lily Graf
BLT Prime

From modern steakhouse fare to regional Italian cuisine and food truck burgers, BLT restaurants reflect some of the most exciting trends in the American food world today. Join us as the chefs from the BLT empire showcase their talents at this incredible dinner.

Event photos by Eileen Miller.

MENU

  • Hors d’Oeuvre

    • Torched Sungold Tomatoes with Dill and Orange Powder
    • Hamachi Tartare with Almonds, Chilies, and Lime
    • Chilled Corn Soup with Quail Eggs and Pickled Peppers
    • Compressed Watermelon with Raspberries and Anise Hyssop
    • Merry Edwards Russian River Valley Sauvignon Blanc 2009
  • Dinner

    • Dayboat Scallop with Fava Beans and Meyer Lemon
    • Domaine Yves Martin Sancerre 2010
    • Cavatelli con sugo di coniglio
    • Ricotta Dumplings with Braised Rabbit Ragù and Ricotta Salata
    • Fantinel Zuccolo Refosco dal Peduncolo Rosso 2007
    • Crispy Heritage Pork Confit with Farm Egg, Ramps, and Miso Brown Butter
    • Old Parcel Block No. 7 Pinot Noir 2010
    • Beef Duo > Roasted Prime Dry-Aged Sirloin with Leeks, Mustard Seed Brittle, and Sherry; and Braised Beef Cheek with Crispy Garlic and Bordelaise
    • Heitz Cellars Trailside Vineyard Cabernet Sauvignon 1999
    • Meyer Lemon–Poppy Seed Cake with Violet Mousse and Lemon Gelée
    • Domaine de Durban Muscat de Beaumes-de-Venise 2007
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 05.21.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

April 2015

S M T W T F S
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JBF Kitchen Cam