Chef Marc Forgione and his crew in the Beard House kitchen
English Muffins with Bitters Butter
Kushi Oysters with Negroni Gelée
Ducks’ Tongues with Bourbon–Bitters Honey
Hiramasa with Charred Cedar Bitters
Cape Gooseberries with Smoked Sea Salt
Behind the scenes in the Beard House kitchen
Kampachi With Stokes Tomatoes, Meyer Lemon, Micro-Limone, and American Caviar
Pork Bone Consommé With Star Anise, Blood, and Mangalitsa Lomo
Blue Moon Fish Fluke With Savoy Cabbage, Fennel, and Caraway Jus
Creekstone Farms Beef Tenderloin With Beef Cheeks, Licorice, Parsnips, Vanilla, and Black Pepper
Sweet Poached Pear With Bitters–Almond Ice Cream and Hot Caramel
Mixing cocktails at the Beard House
Dinner

A Celebration of Bitters

Marc Forgione

Restaurant Marc Forgione, NYC and American Cut by Forgione at Revel, Atlantic City, NJ

JBF Award–Winning Author Brad Thomas Parsons
Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, & Formulas

Drawing inspiration from bitters—a prized ingredient in the current cocktail renaissance—Marc Forgione will team up with spirits expert and JBF Award winner Brad Thomas Parsons to prepare a menu of the Iron Chef’s signature, globally influenced fare and bitters-centric cocktail pairings.

 

Event photos taken by Krishna Dayanidhi.

MENU

  • Hors d’Oeuvre

    • English Muffins with Bitters Butter
    • Kushi Oysters with Negroni Gelée
    • Ducks’ Tongues with Bourbon–Bitters Honey
    • Hiramasa with Charred Cedar Bitters
    • Cape Gooseberries with Smoked Sea Salt
    • The Long Hello > Apple Brandy With Elderflower Liqueur, Fee Brothers Whiskey Barrel–Aged Bitters, and Sparkling Wine
    • Autumn Old-Fashioned > Rye With Cinnamon–Bark Syrup and Brad Thomas Parsons’s Apple Bitters
    • Bitters And Soda Bar > Sparkling Water with Assorted Small-Batch Bitters
  • Dinner

    • Kampachi With Stokes Tomatoes, Meyer Lemon, Micro-Limone, and American Caviar
    • Ameztoi Getariako Txakolina 2011
    • Pork Bone Consommé With Star Anise, Blood, and Mangalitsa Lomo
    • Domaine Alain Gueneau Marc Forgione Sancerre Pinot Noir 2010
    • Blue Moon Fish Fluke With Savoy Cabbage, Fennel, and Caraway Jus
    • Domaine Sénéchaux Châteauneuf-Du-Pape Blanc 2008
    • Creekstone Farms Beef Tenderloin With Beef Cheeks, Licorice, Parsnips, Vanilla, and Black Pepper
    • La Rioja Alta Viña Ardanza Reserva Especial Rioja 2011 (in Magnum)
    • Sweet Poached Pear With Bitters–Almond Ice Cream and Hot Caramel
    • Sawyer > Gin With Lime, Sugar, Angostura Bitters, Peychaud’s Bitters, and Hella Bitter Citrus Bitters
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 09.10.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

October 2014

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