Stump Sound Softshell Crabs with Malted Ramp Slaw
Deviled Eggs with Pickled Collard Stems and Crispy Cane Creek Farm Country Ham
Kennebec Potato Vichyssoise with Countertop Crème Fraîche and Sunburst Trout Farms Smoked Roe
Behind the scenes in the Beard House kitchen
Crispy Carolina Flounder with Lump Crab, Sweet Corn, Avocado, and Piquillo Peppers
Border Springs Farm Leg of Lamb Carpaccio with Oil-Cured Olives, Roasted Tomatoes, Crispy Artichoke Hearts, and Yogurt Vinaigrette
Pickled Pamlico Sound Shrimp with Six-Week Peas, Lion’s Mane Mushrooms, and Sunburst Tomatoes
Goat Lady Dairy Chèvre with Honey-Caramelized Spring Onions and Benne Crumbs
Dinner

The Darling of Raleigh

Award Winner

Ashley Christensen

Beasley’s Chicken + Honey, Chuck’s, Fox Liquor Bar, and Poole’s Downtown Diner, Raleigh, North Carolina

Mention the Raleigh food scene to anyone and one name stands out: Ashley Christensen. This influential chef turned retro-chic on its head at Poole’s Downtown Diner and her three other restaurants, where her thoughtful, ingredient-driven comfort food is at once nostalgic and thoroughly of this moment.

Event photos by Michael Harlan Turkell.

MENU

  • Hors d’Oeuvre

    • OBX Rabbit Rillettes with Green Tomato Mostarda
    • Kennebec Potato Vichyssoise with Countertop Crème Fraîche and Sunburst Trout Farms Smoked Roe
    • Stump Sound Softshell Crabs with Malted Ramp Slaw
    • Deviled Eggs with Pickled Collard Stems and Crispy Cane Creek Farm Country Ham
    • Early Peach Julep Fizz with Pappy Van Winkle’s Family Reserve Bourbon
    • Fullsteam Brewery Beasley’s Honey White Ale
    • Lioco Indica Rosé 2011
  • Dinner

    • Crispy Carolina Flounder with Lump Crab, Sweet Corn, Avocado, and Piquillo Peppers
    • Champagne Dom Pérignon Rosé 1996 (in magnum)
    • Pickled Pamlico Sound Shrimp with Six-Week Peas, Lion’s Mane Mushrooms, and Sunburst Tomatoes
    • Scholium Project Farina Vineyards La Severità di Bruto 2010
    • Border Springs Farm Leg of Lamb Carpaccio with Oil-Cured Olives, Roasted Tomatoes, Crispy Artichoke Hearts, and Yogurt Vinaigrette
    • Louis Claude Desvignes Morgon Côte du Py 2009
    • Fat Back Pig Project > Barbecued Mangalitsa–Berkshire Whole Hog with New Potato Salad and Cider-Braised Greens
    • Hirsch Vineyards San Andreas Fault Pinot Noir 2009
    • Goat Lady Dairy Chèvre with Honey-Caramelized Spring Onions and Benne Crumbs
    • Foggy Ridge First Fruit Hard Cider
    • Warm Cornmeal Bread Pudding with Sorghum Custard and Whiskey-Braised Cherries
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 06.11.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

January 2013

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Greenhouse Gallery Wed, 01.02.2013
 
 
 
 
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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
 
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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
 
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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