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
  • Call 212.627.2308 to reserve
 
 
 

March 2014

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