Matt Fisher, Will Horowitz, Hugh Mangum, and their team at the James Beard House
Smoked Gazpacho Shooters with Grilled Cheese Bites
Egg in a Nest with Benton’s Bacon, Pickled Quail Eggs, Veal Breast Rousong, Dried Shiitakes, and Juniper Sabayon
Behind the scenes in the James Beard House kitchen
Smoked and Togarashi-Spiced Short Ribs with Uni and Orange Gremolata
Apple Cider–Glazed Pork Belly with Biscuits and Pear Compote
Smoked Duck Porchetta and Pencil Cob Grits with Carolina Shrimp Paste, Smoked Ricotta Cheese, and Fermented Yellow Hominy
Smoked Mangalitsa Pork Cheeks with Sweet Corn, Charred New Jersey Heirloom Tomatoes, and Herb Pesto
Meat Platter > Fletcher's Lamb Breast, Mighty Quinn's Mighty Brisket, and Duck's Eatery Smoked Burnt Ends Pastrami with Black Garlic Mustard and Japanese Cucumber Sauerkraut
Dessert Duo > Corn Cookie with New Jersey Sweet Corn Ice Cream and Basil Sugar; and Benne Seed Cake with Local Pawpaw Ice Cream and Blackstrap Molasses
FLETCHER’S TEA > ICED TEA WITH BOURBON AND ST-GERMAIN
Brunch / Tea

Brunch-B-Q

Matt Fisher

Fletcher’s Brooklyn Barbecue, Brooklyn, NY

Will Horowitz

Ducks Eatery, NYC

Hugh Mangum

Mighty Quinn’s Barbeque, NYC

Thanks to the recent boom in low-and-slow joints throughout New York, city dwellers no longer need a boarding pass to get a taste of bona fide ’cue. We’ve rounded up chefs from this new wave of restaurants for an all-out, barbecue-centric Beard House brunch. 

Event photos taken by Lena Shamoun. 

MENU

  • Hors d’Oeuvre    

    • Smoked Gazpacho Shooters with Grilled Cheese Bites
    • Egg in a Nest with Benton’s Bacon, Pickled Quail Eggs, Veal Breast Rousong, Dried Shiitakes, and Juniper Sabayon
    • Smoked and Togarashi-Spiced Short Ribs with Uni and Orange Gremolata
    • Fletcher’s Tea > Iced Tea with Bourbon and St-Germain
  • Brunch

    • Apple Cider–Glazed Pork Belly with Biscuits and Pear Compote
    • Fletcher’s Tea > Iced Tea with Bourbon and St-Germain
    • Smoked Duck Porchetta and Pencil Cob Grits with Carolina Shrimp Paste, Smoked Ricotta Cheese, and Fermented Yellow Hominy
    • Mezcal Michelada 
    • Smoked Mangalitsa Pork Cheeks with Sweet Corn, Charred New Jersey Heirloom Tomatoes, and Herb Pesto
    • Angel’s Envy Bourbon Soda with New York State Maple Syrup, Orange Bitters, and Ginger
    • Meat Platter > Fletcher's Lamb Breast, Mighty Quinn's Mighty Brisket, and Duck's Eatery Smoked Burnt Ends Pastrami with Black Garlic Mustard and Japanese Cucumber Sauerkraut
    • Hoegaarden Beer
    • Dessert Duo > Corn Cookie with New Jersey Sweet Corn Ice Cream and Basil Sugar; and Benne Seed Cake with Local Pawpaw Ice Cream and Blackstrap Molasses
    • Takeaway Gift > Fletcher's Banana Pudding Mason Jars

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Sun, 09.15.2013
  • 12:00 PM
  • The Beard House map
  • Members $80 / General Public $95
  • 212.627.2308
 
 
 

July 2015

S M T W T F S
28
29
30
1
2
3
4
 
 
 
Lima to London Wed, 07.01.2015
 
 
 
 
5
6
7
8
9
10
11
 
 
 
Beard on Books Wed, 07.08.2015
 
French-Italian Summer Feast Wed, 07.08.2015
 
Flavors of Oaxaca Thu, 07.09.2015
 
 
 
12
13
14
15
16
17
18
 
 
Bastille Day Fête Tue, 07.14.2015
 
Beard on Books Wed, 07.15.2015
 
Summer in Campania Wed, 07.15.2015
 
New York Meets Vienna Thu, 07.16.2015
 
 
Seattle Sat, 07.18.2015
 
19
20
21
22
23
24
25
 
 
Summer Seafood Celebration Tue, 07.21.2015
 
New American Wed, 07.22.2015
 
Enlightened Eaters Wed, 07.22.2015
 
 
 
Chefs & Champagne® Sat, 07.25.2015
 
26
27
28
29
30
31
1
 
 
Sophisticated Duet Tue, 07.28.2015
 
Beard’s Barbecue Joint Wed, 07.29.2015
 
Destination Costa Rica Thu, 07.30.2015
 
 
 
JBF Kitchen Cam