The chefs and their team in the Beard House kitchen
Vegetable Rösti Cakes with Saffron Aïoli, Kelp, and Spring Onion Rings
Hot and Cold Hudson Valley Foie Gras > Seared Foie Gras Nuggets with Rhubarb Chutney and Chilled Shaved Torchon
White Asparagus–Hazelnut Soup
Copps Island Oysters with Caviar and Vegetable Juices
Crispy Sweetbreads with Milk Chocolate–Hazelnut Crunch and Pâtés de Fruits
Spring Rolls with Shaved Spring Vegetables, Coconut Wrapper, Chipotle, and Microgreens
Capellini Carbonara with Peas, Soft Egg, and Guanciale
Hot-Smoked Pollack on Spring Pickles
Squab with Quinoa, Baby Onions, Beets, Morels, and Cauliflower
Lamb Saddle with Black Garlic, Fava Beans, and Radishes
Goat’s Milk–Rhubarb Parfait with Meringue and Lemon–Thyme Jus
Dinner

Connecticut Invasion

Arik Bensimon
Napa & Co., Stamford, CT

Fritz Knipschildt
Knipschildt Chocolatier, Norwalk, CT

Tim LaBant
The Schoolhouse at Cannondale, Wilton, CT

Lisa Storch
Catch a Healthy Habit Café, Fairfield, CT

Matthew Storch
Match, South Norwalk, CT  

Bill Taibe
LeFarm and the Whelk, Westport, CT

Jeff Marron
Saugatuck Grain and Grape, Westport, CT

Mimi McLaughlin
Saugatuck Grain and Grape, Westport, CT

It’s no secret that chefs are a collegial bunch. Luckily for us, this hyper-talented group is no different: the most esteemed chefs in Connecticut also happen to be great friends eager for the opportunity to collaborate in the kitchen. As diners, we are only too happy to oblige.

​Event photos by Geoff Mottram.

MENU

  • Hors d’Oeuvre

    • Copps Island Oysters with Caviar and Vegetable Juices
    • Hot and Cold Hudson Valley Foie Gras > Seared Foie Gras Nuggets with Rhubarb Chutney and Chilled Shaved Torchon
    • Spring Lamb Tartare
    • Vegetable Rösti Cakes with Saffron Aïoli, Kelp, and Spring Onion Rings
    • White Asparagus–Hazelnut Soup
    • Crispy Sweetbreads with Milk Chocolate–Hazelnut Crunch and Pâtés de Fruits
    • Raventós i Blanc L’Hereu Reserva Brut Cava 2009
    • Saugatuck Grain and Grape Barrel-Aged Negronis
    • Widmer Brothers Rotator Series O’Ryely IPA
  • Dinner

    • Spring Rolls with Shaved Spring Vegetables, Coconut Wrapper, Chipotle, and Microgreens
    • Abbazia di Novacella Kerner 2010
    • Capellini Carbonara with Peas, Soft Egg, and Guanciale
    • Domaine FL Chamboureau Savennières 2008
    • Hot-Smoked Pollack on Spring Pickles
    • Widmer Brothers Collaboration James Beard Brew
    • Squab with Quinoa, Baby Onions, Beets, Morels, and Cauliflower
    • Domaine Marc Roy Clos Prieur Gevrey-Chambertin 2010
    • Lamb Saddle with Black Garlic, Fava Beans, and Radishes
    • La Rioja Alta Viña Ardanza Rioja Reserva Especial 2001
    • Goat’s Milk–Rhubarb Parfait with Meringue and Lemon–Thyme Jus
    • Oremus Late Harvest Tokaji 2008
    • Wines generously provided by Michael Skurnik Wines.
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 05.23.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

January 2013

S M T W T F S
30
31
1
2
3
4
5
 
 
 
Greenhouse Gallery Wed, 01.02.2013
 
 
 
 
6
7
8
9
10
11
12
 
 
 
 
 
13
14
15
16
17
18
19
 
 
High-Voltage Cuisine Tue, 01.15.2013
 
Beard on Books Wed, 01.16.2013
 
New England Bounty Wed, 01.16.2013
 
Chicago Thu, 01.17.2013
 
Neighborhood Gem Thu, 01.17.2013
 
 
Jazz at Lincoln Center Sat, 01.19.2013
 
Richmond, VA Sat, 01.19.2013
 
20
21
22
23
24
25
26
Jackson, MS Sun, 01.20.2013
 
 
 
Black Truffle Celebration Wed, 01.23.2013
 
 
Beaver Creek, CO Fri, 01.25.2013
 
 
Love, Umbrian Style Sat, 01.26.2013
 
27
28
29
30
31
1
2
Midwinter Brunch Sun, 01.27.2013
 
Inspired New England Mon, 01.28.2013
 
Le Bec Fin’s Next Chapter Tue, 01.29.2013
 
Beard on Books Wed, 01.30.2013
 
Salmon Seduction Wed, 01.30.2013
 
Francis’s Favorites Thu, 01.31.2013
 
 
 
JBF Kitchen Cam