Chefs Joe Cassinelli and Danny Bua, Jr. and their team in the Beard House kitchen
Crispy Native Oyster Tacos with Savoy Cabbage–Jalapeño Slaw, Baja Mayonnaise, Cilantro, and Lime
Snapper–Scallop Ceviche Tostadas with Tomatillo–Serrano Salsa, Avocado, and Pickled Red Grapes
Lamb Neck Barbacoa Sopes with Slow-Roasted Figs and Cotija Cheese
Behind the scenes in the Beard House kitchen
The Painted Burro Romaine Salad > Baby Romaine with Avocado Dressing, Tomatillo–Agave Vinaigrette, Anchovy Cemita, and Spiced Pepitas
Seafood Veracruzana > Razor Clams, Littleneck Clams, Gulf Shrimp, Scallops, and Snapper with Spicy Citrus–Tomato Salsa, Roasted Poblano Arroz con Leche, and Cilantro
Duck Leg Cazuela with Oaxaca Grits, Fall Vegetables, Brussels Sprouts, Chicharrones, and Smoked Morita Chili Salsa
Avocado Leaf–Roasted Short Ribs with Spiced Red Kuri Squash, Masa Dumplings, Heirloom Kale con Plátanos, Cotija Cheese, and Red Wine–Cola Mole
Tres Dulces > Chipotle–Chocolate Mousse with Housemade Fluff and Chili Pepper Meringue; Pumpkin Flan with Cranberry Marmelada; and Tres Leches Cake with Candied Roasted Squash and Cinnamon Crema
Dinner

Día de la Raza

Joe Cassinelli and Danny Bua, Jr.
The Painted Burro, Somerville, MA

Join us at the Beard House for a celebration of Día de la Raza, a commemoration of the shared cultural heritage of the Hispanic community across Latin America. Cassinelli and Bua will prepare a thoughtful, sophisticated menu that draws from the diverse regions of Mexico, accompanied by a selection of Latin American wine.

 

Event photos taken by Lisa Ozag.

Related Info:

MENU

  • Hors d'Oeuvre

    • Crispy Native Oyster Tacos with Savoy Cabbage–Jalapeño Slaw, Baja Mayonnaise, Cilantro, and Lime
    • Snapper–Scallop Ceviche Tostadas with Tomatillo–Serrano Salsa, Avocado, and Pickled Red Grapes
    • Lamb Neck Barbacoa Sopes with Slow-Roasted Figs and Cotija Cheese
    • Pork Confit Carnitas Tostadas with Honeycrisp Apple Slaw, Date Marmelada, and Toasted Hazelnut Salsa
    • HERRERO CEREZO ALTOS DE SAN ISIDRO TORRONTÉS 2011
  • Dinner

    • The Painted Burro Romaine Salad > Baby Romaine with Avocado Dressing, Tomatillo–Agave Vinaigrette, Anchovy Cemita, and Spiced Pepitas
    • BODEGAS ÁNGEL RODRÍGUEZ VIDAL MARTÍNSANCHO VERDEJO 2011
    • Seafood Veracruzana > Razor Clams, Littleneck Clams, Gulf Shrimp, Scallops, and Snapper with Spicy Citrus–Tomato Salsa, Roasted Poblano Arroz con Leche, and Cilantro
    • BODEGAS PALACIO GLORIOSO RIOJA RESERVA 2006
    • Duck Leg Cazuela with Oaxaca Grits, Fall Vegetables, Brussels Sprouts, Chicharrones, and Smoked Morita Chili Salsa
    • ERRAZURIZ SINGLE VINEYARD CARMENÈRE 2009
    • Avocado Leaf–Roasted Short Ribs with Spiced Red Kuri Squash, Masa Dumplings, Heirloom Kale con Plátanos, Cotija Cheese, and Red Wine–Cola Mole
    • ERNESTO CATENA SIESTA EN EL TAHUANTINSUYU MALBEC 2009
    • Tres Dulces > Chipotle–Chocolate Mousse with Housemade Fluff and Chili Pepper Meringue; Pumpkin Flan with Cranberry Marmelada; and Tres Leches Cake with Candied Roasted Squash and Cinnamon Crema
    • TORRES FLORALIS MOSCATEL ORO NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 10.12.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

July 2014

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JBF Kitchen Cam