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
 
 
 

April 2013

S M T W T F S
31
1
2
3
4
5
6
 
 
Under the Sea Tue, 04.02.2013
 
Beard on Books Wed, 04.03.2013
 
Boston Seafood Celebration Wed, 04.03.2013
 
 
Modern Debut Fri, 04.05.2013
 
French Creole Meets Italian Sat, 04.06.2013
 
7
8
9
10
11
12
13
 
Spring Elegance Mon, 04.08.2013
 
Three-Star Italian Tue, 04.09.2013
 
Enlightened Eaters Wed, 04.10.2013
 
Lambs and Clams Wed, 04.10.2013
 
Rioja Celebration Thu, 04.11.2013
 
Rocky Mountain Retreat Fri, 04.12.2013
 
 
14
15
16
17
18
19
20
Baker’s Brunch Sun, 04.14.2013
 
Memphis Sun, 04.14.2013
 
Luxury Sonoma Tue, 04.16.2013
 
Chicago Michelin Star Wed, 04.17.2013
 
Comfort Me with Spring Thu, 04.18.2013
 
Aegean Idyll Fri, 04.19.2013
 
Providence Heritage Sat, 04.20.2013
 
21
22
23
24
25
26
27
 
Modern Italian Mon, 04.22.2013
 
 
Savoring Thai Flavors Wed, 04.24.2013
 
Market-Fresh Montauk Thu, 04.25.2013
 
 
Peruvian Panache Sat, 04.27.2013
 
28
29
30
1
2
3
4
 
 
Sierra Nevada Foothills Tue, 04.30.2013
 
 
 
 
 
JBF Kitchen Cam