Chefs Giuseppe Tentori, Carl Shelton, and Sarah Jordan at the Beard House
Oysters with Champagne and Caviar
Foie Gras Torchon with Strawberries and Rhubarb
Chicharrones with Avocado and Cilantro
OLD RIP VAN WINKLE DISTILLERY VAN WINKLE SPECIAL RESERVE 12-YEAR-OLD BOURBON WHISKEY
Charred Abalone with Ramp Pesto, Breakfast Radishes, and Fennel Flowers
Rabbit Roulade with Hay-Roasted Carrots, Morels, Vidalia Onions, and Stinging Nettle Sauce
Behind the scenes in the Beard House kitchen
Cured Duck Breast with Duck Egg, Fiddlehead Ferns, and Black Truffles
Triple-Seared Bison Strip Loin with Savoy Cabbage, Kohlrabi, Lentil Sauce, and Bison Tongue
Vanilla Bean Custard with Rhubarb and Anise Hyssop Shortbread
Dinner

Chicago Michelin Star

Giuseppe Tentori, Carl Shelton, and Pastry Chef Sarah Jordan
BOKA, Chicago

Vintner Cris Cherry
Villa Creek Cellars, Paso Robles, CA

Join two-time JBF Award semifinalist Giuseppe Trentori and his all-star team from Chicago’s Michelin-starred BOKA, featuring Carl Shelton and Sarah Jordan, as they create a spectacular contemporary menu paired with Villa Creek Cellars from Paso Robles.

Event photos taken by Elana Iaciofano.

Related Info:

MENU

  • Hors d’Oeuvre

    • Oysters with Champagne and Caviar
    • Foie Gras Torchon with Strawberries and Rhubarb
    • Chicharrones with Avocado and Cilantro
    • Grits Arancini with Osso Buco
    • Weston > Old Rip Van Winkle Distillery Van Winkle Special Reserve 12-Year-Old Bourbon Whiskey with Dark Matter Coffee Essence and Pipe Tobacco
  • Dinner

    • Charred Abalone with Ramp Pesto, Breakfast Radishes, and Fennel Flowers
    • Villa Creek White 2012
    • Rabbit Roulade with Hay-Roasted Carrots, Morels, Vidalia Onions, and Stinging Nettle Sauce
    • Villa Creek Garnacha 2011
    • Cured Duck Breast with Duck Egg, Fiddlehead Ferns, and Black Truffles
    • Villa Creek High Road 2007
    • Triple-Seared Bison Strip Loin with Savoy Cabbage, Kohlrabi, Lentil Sauce, and Bison Tongue
    • Villa Creek Trovador 2010
    • Vanilla Bean Custard with Rhubarb and Anise Hyssop Shortbread
    • Villa Creek James Berry Vineyard Roussanne 2011

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 04.17.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

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