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
  • Call 212.627.2308 to reserve
 
 
 

November 2013

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Greenhouse Gallery Fri, 11.01.2013
 
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Greenhouse Gallery Fri, 11.01.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
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Greenhouse Gallery Fri, 11.01.2013
 
 
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Contemporary Charleston Sat, 11.09.2013
 
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Greenhouse Gallery Fri, 11.01.2013
 
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Greenhouse Gallery Fri, 11.01.2013
 
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Greenhouse Gallery Fri, 11.01.2013
 
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Greenhouse Gallery Fri, 11.01.2013
 
JBF Awards