Rosalia Barron and her team at the James Beard House
Geoduck Clams with Osetra Caviar and Wasabi–Lemon Gelée
Grilled Octopus with Bone Marrow on Toast Points
Seared Foie Gras with Autumn Vegetables and Black Truffle–Veal Reduction
Rosalia Barron behind the scenes in the James Beard House kitchen
Braised Pork Empanadas with Avocado Mousse and Poblano–Sherry Sauce
Pan-Seared Scallops with White Truffle–Whipped Potatoes, Bacon, and Champagne Vinaigrette
Mâche Salad with Pork Belly Lardons, Crispy Capers, Pine Nuts, and Plum Agrodolce Dressing
Pink Snapper with Poached Pears and Parsnips, Pear–Herb Sauce, and Sea Urchin
Rack of Lamb with Parmigiano-Reggiano Panna Cotta, Roasted Root Vegetables, and Mint Pesto
Chocolate–Banana Coulant with Coconut–Caramel Wafer, Brûléed Bananas, and Coconut–Banana Ice Cream
Dinner

Chicago's Top Perch

Rosalia Barron

The Signature Room at the 95th, Chicago

Rosalia Barron, who has worked with some of the industry's top toques including JBF Award winner Rick Bayless, is leaving her perch at the top of Chicago's iconic John Hancock Center to share her refreshing take on seasonal American cuisine. Help us give her a warm welcome at her Beard House debut.

Event photos taken by Lisa Ozag.

Related Info:

MENU

  • Hors d'Oeuvre

    • Geoduck Clams with Osetra Caviar and Wasabi–Lemon Gelée
    • Grilled Octopus with Bone Marrow on Toast Points
    • Seared Foie Gras with Autumn Vegetables and Black Truffle–Veal Reduction
    • Braised Pork Empanadas with Avocado Mousse and Poblano–Sherry Sauce
    • Rack & Riddle Sparkling Rosé NV
  • Dinner

    • Pan-Seared Scallops with White Truffle–Whipped Potatoes, Bacon, and Champagne Vinaigrette
    • Miner Napa Valley Chardonnay 2010
    • Mâche Salad with Pork Belly Lardons, Crispy Capers, Pine Nuts, and Plum Agrodolce Dressing
    • Clendenen Family Vineyards Tocai Friulano 2009
    • Pink Snapper with Poached Pears and Parsnips, Pear–Herb Sauce, and Sea Urchin
    • Van Duzer Estate Pinot Noir 2010
    • Rack of Lamb with Parmigiano-Reggiano Panna Cotta, Roasted Root Vegetables, and Mint Pesto
    • K Vintners El Jefe 2009
    • Chocolate–Banana Coulant with Coconut–Caramel Wafer, Brûléed Bananas, and Coconut–Banana Ice Cream

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 10.17.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

May 2016

S M T W T F S
1
2
3
4
5
6
7
 
 
 
 
Cinco de Mayo Thu, 05.05.2016
 
 
Amelia Island, FL Sat, 05.07.2016
 
8
9
10
11
12
13
14
 
Harlem EatUp! Mon, 05.09.2016
 
Foraged Mushroom Feast Tue, 05.10.2016
 
 
Columbus, OH Thu, 05.12.2016
 
Bedford Luxury Thu, 05.12.2016
 
 
New Rocky Mountain Cuisine Sat, 05.14.2016
 
15
16
17
18
19
20
21
Raleigh, NC Sun, 05.15.2016
 
 
Historic Lakefront Elegance Tue, 05.17.2016
 
Beard on Books Wed, 05.18.2016
 
Washington, D.C. Wed, 05.18.2016
 
Escape to Maui Thu, 05.19.2016
 
 
 
22
23
24
25
26
27
28
 
Japanese Joint Mon, 05.23.2016
 
Bistro Elegance Tue, 05.24.2016
 
A Night of Film and Food Wed, 05.25.2016
 
Bubbles at the Beach Wed, 05.25.2016
 
The Flavors of Canada Thu, 05.26.2016
 
 
 
29
30
31
1
2
3
4
 
 
 
 
 
 
 
JBF Kitchen Cam