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
  • Call 212.627.2308 to reserve
 
 
 

March 2013

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Greenhouse Gallery Fri, 03.01.2013
 
The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
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Great Neighborhood Brunch Sun, 03.03.2013
 
Philippe Chin and Friends Mon, 03.04.2013
 
Ode to Local Tue, 03.05.2013
 
Enlightened Eaters Wed, 03.06.2013
 
Coastal Cuisine Wed, 03.06.2013
 
Scottsdale, AZ Thu, 03.07.2013
 
Mid-Atlantic Mediterranean Thu, 03.07.2013
 
Beach Fare and Cocktails Fri, 03.08.2013
 
Big Beef, Big Red Sat, 03.09.2013
 
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Ooh La l’Amour Mon, 03.11.2013
 
From Scratch Sessions Tue, 03.12.2013
 
From Garden to Table Tue, 03.12.2013
 
Beard on Books Wed, 03.13.2013
 
The Latin Road Home Wed, 03.13.2013
 
The Beauty of Basilicata Thu, 03.14.2013
 
Modern Chinese Fri, 03.15.2013
 
 
 
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Charleston, SC Mon, 03.18.2013
 
Culinary Whimsy Mon, 03.18.2013
 
Norouz: Persian New Year Tue, 03.19.2013
 
A Taste of Korea Wed, 03.20.2013
 
Bay Area Brasserie Thu, 03.21.2013
 
Innovative Seafood Fri, 03.22.2013
 
Sophisticated French Sat, 03.23.2013
 
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Second Night Passover Seder Tue, 03.26.2013
 
Beard on Books Wed, 03.27.2013
 
¡Viva Pensacola! Wed, 03.27.2013
 
 
Chic Italian Luncheon Fri, 03.29.2013
 
 
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JBF Kitchen Cam