Sam Calgione, Adam Dulye, and their team at the Beard House
Deviled Farm Eggs with Pickled Beets and Hop-Pickle Relish
Grilled Oysters with Candied Bacon, Lemon, and Parsley
Adam Dulye plating hors d'oeuvres
Truffled Boudin Blanc with Brioche and Mustard
Liberty Farms Duck Terrine with Rye-Crusted Duck Confit Croquette and Poached Apples
Sam Calagione pouring Dogfish Head brews
Seared Scallops with Arugula Agnolotti, Piquillo Peppers, and Kumquats
Spinach-Wrapped Monkfish with King Crab and Bone Marrow Risotto
Roasted Bison Strip Loin with Salsify, Gigante Beans, and Barigoule
Hazelnut–Cocoa Nib Mille-Feuille with Ricotta Mousse and Salted Caramel Ice Cream
Behind the scenes in the Beard House kitchen
Dinner

Brewmaster’s Banquet

Adam Dulye
The Abbot's Cellar and The Monk's Kettle, San Francisco

Founder/President Sam Calagione
Dogfish Head Brewings & Eats, Rehoboth Beach, DE; and Dogfish Head Craft Brewery Inc., Milton, DE

Described by international beer writer Michael Jackson as “America's most interesting and adventurous small brewery,” Dogfish Head has a huge following. The quirky company (run by Sam Calagione, a two-time nominee for Outstanding Wine & Spirits Professional) turns out exceptional small-batch brews that pair beautifully with San Francisco chef Adam Dulye's beer-focused farm-to-table menu.

Event photos taken by Tom Kirkman.

MENU

  • Hors d'Oeuvre

    • Deviled Farm Eggs with Pickled Beets and Hop-Pickle Relish
    • Grilled Oysters with Candied Bacon, Lemon, and Parsley
    • Truffled Boudin Blanc with Brioche and Mustard
    • Dogfish Head Midas Touch
    • Dogfish Head Raison D'Etre
    • Dogfish Head Shelter Pale Ale
    • Duo of Dogfish Head Distillery Cocktails
  • Dinner

    • Liberty Farms Duck Terrine with Rye-Crusted Duck Confit Croquette and Poached Apples
    • Dogfish Head “Beard de Garde”
    • Seared Scallops with Arugula Agnolotti, Piquillo Peppers, and Kumquats
    • Dogfish Head Namaste
    • Spinach-Wrapped Monkfish with King Crab and Bone Marrow Risotto
    • Dogfish Head Noble Rot
    • Roasted Bison Strip Loin with Salsify, Gigante Beans, and Barigoule
    • Dogfish Head Bitches Brew
    • Hazelnut–Cocoa Nib Mille-Feuille with Ricotta Mousse and Salted Caramel Ice Cream
    • Dogfish Head World Wide Stout

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Sat, 12.15.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

April 2013

S M T W T F S
31
1
2
3
4
5
6
 
 
Under the Sea Tue, 04.02.2013
 
Beard on Books Wed, 04.03.2013
 
Boston Seafood Celebration Wed, 04.03.2013
 
 
Modern Debut Fri, 04.05.2013
 
French Creole Meets Italian Sat, 04.06.2013
 
7
8
9
10
11
12
13
 
Spring Elegance Mon, 04.08.2013
 
Three-Star Italian Tue, 04.09.2013
 
Enlightened Eaters Wed, 04.10.2013
 
Lambs and Clams Wed, 04.10.2013
 
Rioja Celebration Thu, 04.11.2013
 
Rocky Mountain Retreat Fri, 04.12.2013
 
 
14
15
16
17
18
19
20
Baker’s Brunch Sun, 04.14.2013
 
Memphis Sun, 04.14.2013
 
Luxury Sonoma Tue, 04.16.2013
 
Chicago Michelin Star Wed, 04.17.2013
 
Comfort Me with Spring Thu, 04.18.2013
 
Aegean Idyll Fri, 04.19.2013
 
Providence Heritage Sat, 04.20.2013
 
21
22
23
24
25
26
27
 
Modern Italian Mon, 04.22.2013
 
 
Savoring Thai Flavors Wed, 04.24.2013
 
Market-Fresh Montauk Thu, 04.25.2013
 
 
Peruvian Panache Sat, 04.27.2013
 
28
29
30
1
2
3
4
 
 
Sierra Nevada Foothills Tue, 04.30.2013
 
 
 
 
 
JBF Kitchen Cam