Participating chefs in the James Beard House Kitchen
House-Smoked Salmon with Compressed Rhubarb and Tangerine Crème Fraîche
Scallop Mousse with Cauliflower Purée and Pistachio–Golden Raisin Gremolata
Foie Gras Torchon with Spiced Red Wine–Concord Grape Jam and Crispy Duck Skin on Potato Bread Toasts
Chesapeake Fluke Crudo with Citrus Purée, Uni, Earl Grey Tapioca, Chiles, and Cunningham Farms Greenhouse Vegetables
Lamb Sweetbread Tortellini with Smoked Prunes, Chestnuts, Aged Scotta, and Fried Sage
Butter-Poached Maine Lobster with Parsnips, Foraged Black Walnuts, and Hen of the Woods Mushrooms
Cunningham Farms Berkshire Pork Dégustation with McCarthy Farms Beans, Carrots, Parsnips, Potatoes, Purple Top Turnips, and Pork Jus
Lancaster Honey–Citrus Tart with Caputo Brothers Creamery Ricotta, Black Sesame Seed Crémeux, and Amaranth Shortbread
Dark and Milk Chocolate Study with Honey–Milk Sorbet, Peanuts, and Quinoa
Dinner

Chesapeake Bounty

Chris Becker

Bagby Restaurant Group, Baltimore

Baker John Aversa

Bagby Restaurant Group, Baltimore

Beverage Director Tim Riley

Bagby Restaurant Group, Baltimore

Chris Allen

Cunningham's, Baltimore

Pastry Chef Angie Lee

Cunningham’s, Baltimore

Chris Amendola

Fleet Street Kitchen, Baltimore

Pastry Chef Bettina Perry

Fleet Street Kitchen, Baltimore

For the best fine dining in Baltimore, Charm City dwellers flock to Fleet Street Kitchen and the brand-new Cunningham’s. Join us in welcoming the Bagby Restaurant Group team to the Beard House, where they will prepare a soulful winter menu crafted from the rich bounty of the Mid-Atlantic region.

Event photos taken by Geoff Mottram.

MENU

  • Hors d’Oeuvre

    • House-Smoked Salmon with Compressed Rhubarb and Tangerine Crème Fraîche
    • Scallop Mousse with Cauliflower Purée and Pistachio–Golden Raisin Gremolata
    • Foie Gras Torchon with Spiced Red Wine–Concord Grape Jam and Crispy Duck Skin on Potato Bread Toasts
    • Chicken Liver Parfait with Citrus Peel Mostarda on Brioche Toasts
    • Lambert de Seyssel Royal Seyssel Grand Cru Régional 2009
  • Dinner

    • Chesapeake Fluke Crudo with Citrus Purée, Uni, Earl Grey Tapioca, Chiles, and Cunningham Farms Greenhouse Vegetables
    • Mengoba Brezo de Gregory Pérez 2011
    • Lamb Sweetbread Tortellini with Smoked Prunes, Chestnuts, Aged Scotta, and Fried Sage
    • Domaine Bechtold Sussenberg Riesling 2009
    • Butter-Poached Maine Lobster with Parsnips, Foraged Black Walnuts, and Hen of the Woods Mushrooms
    • Domaine de Montbourgeau L’Etoile Cuvée Spéciale 2006
    • Cunningham Farms Berkshire Pork Dégustation with McCarthy Farms Beans, Carrots, Parsnips, Potatoes, Purple Top Turnips, and Pork Jus 
    • Domaine du Bois de Saint-Jean Cunningham’s Cuvée Côtes du Rhône 2012
    • Lancaster Honey–Citrus Tart with Caputo Brothers Creamery Ricotta, Black Sesame Seed Crémeux, and Amaranth Shortbread
    • Château Soucherie Coteaux du Layon Chaume 2009
    • Dark and Milk Chocolate Study with Honey–Milk Sorbet, Peanuts, and Quinoa
    • Broadbent Ten-Year-Old Malmsey Madeira NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 01.15.2014
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

January 2015

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Eating the African Diaspora Mon, 01.12.2015
 
 
Downtown Italian Wed, 01.14.2015
 
Pioneers and Legends Thu, 01.15.2015
 
Life in the Big Easy Fri, 01.16.2015
 
 
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NYC Tue, 01.20.2015
 
Enlightened Eaters Wed, 01.21.2015
 
 
The New Classic Thu, 01.22.2015
 
Maui, HI Fri, 01.23.2015
 
The Craft of Charcuterie Fri, 01.23.2015
 
Maui, HI Fri, 01.23.2015
 
Taste of the New South Sat, 01.24.2015
 
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The Butcher and the Chef Mon, 01.26.2015
 
New York Meets Copenhagen Tue, 01.27.2015
 
Beard on Books Wed, 01.28.2015
 
D.C. Women Chefs Rock Wed, 01.28.2015
 
Philly Star Thu, 01.29.2015
 
Smoke and Mirrors Fri, 01.30.2015
 
Jacksonville, FL Sat, 01.31.2015
 
JBF Kitchen Cam