John Tesar and his team at the Beard House
Curry-Scented Bonito, Tobiko, and Savory White Chocolate Cones
Pink Snapper Crudo with Ponzu, Sea Beans, and Smoked Maldon Sea Salt
Cuttlefish Crudo with Hearts of Palm, Jalapeños, and Pink Peppercorns
Potato Gnocchi with Maryland Blue Crab and Black Truffle Emulsion
Maya Prawns with Kimchi Pancake, Kimchi Butter Shrimp, and Baby Radishes
Swordfish Steak with Wild Mushroom Crust and Red Wine–Squid Ink Sauce
Lemon Soda with Blueberry Spheres
Tropical Ganache with Coconut Tapioca, Yogurt Micro-Sponge, Pineapple–Lime Sorbet, and Micro-Basil
Dinner

Bubbles, Bubbles, Bubbles!

John Tesar

Fork (opening 2015), Knife, and Spoon Bar & Kitchen, Dallas

What could be better than flute after flute of bubbly? For this celebration of sparklers, we’ve enlisted chef John Tesar, a Beard House alum who’s fresh from an impressive run on the latest season of Top Chef, to prepare an accompanying seafood-focused menu.

Event photos taken by Lisa Ozag.

Related Info:

MENU

  • Hors d’Oeuvre

    • Curry-Scented Bonito, Tobiko, and Savory White Chocolate Cones
    • Pink Snapper Crudo with Ponzu, Sea Beans, and Smoked Maldon Sea Salt
    • Oyster Po’ Boys
    • Domaine Chandon étoile Brut NV
  • Dinner

    • Cuttlefish Crudo with Hearts of Palm, Jalapeños, and Pink Peppercorns
    • Champagne Moët & Chandon Brut Impérial NV
    • Potato Gnocchi with Maryland Blue Crab and Black Truffle Emulsion
    • Champagne Veuve Clicquot Rosé 1995
    • Maya Prawns with Kimchi Pancake, Kimchi Butter Shrimp, and Baby Radishes
    • Champagne Ruinart Blanc de Blancs NV
    • Swordfish Steak with Wild Mushroom Crust and Red Wine–Squid Ink Sauce
    • Champagne Dom Pérignon 2004
    • Lemon Soda with Blueberry Spheres
    • Tropical Ganache with Coconut Tapioca, Yogurt Micro-Sponge, Pineapple–Lime Sorbet, and Micro-Basil
    • Champagne Veuve Clicquot Demi-Sec NV

 

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 05.10.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

April 2013

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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
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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
 
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30
1
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Sierra Nevada Foothills Tue, 04.30.2013
 
 
 
 
 
JBF Kitchen Cam