Chef Marc Vidal with his team in the James Beard House Kitchen
Navajas Crudas en Escabeche > Massachusetts Razor Clams with Pickled Escabèche Sauce and Horseradish
Croqueta de Pollo y Morcilla > Organic Chicken, Blood Sausage, and Béchamel Fritters
Pulpo a la Gallega > Spanish Octopus with Potatoes, Paprika, and Arbequina Olive Oil
Sopa de Ajo > Chicken Broth with Garlic, Quail Eggs, and Migas
Hand-Carved Cinco Jotas Jamón Ibérico
Behind the scenes in the Beard House
Winter Vegetable Composition with Almond Romesco
Point Judith Baby Squid with Pork Jowl, Artichokes, and Pimentón de la Vera
Rhode Island Cod with Winter Squash, Hazelnut Picada, and Saffron
Bomba Rice with Braised Oxtail and Sea Cucumber
Bosc Pears with Red Wine, Ricotta, Almonds, and Mint
Brioche with Plum Marmalade and Coffee Ice Cream

Eat. Drink. Barcelona.

Marc Vidal

Boqueria, NYC and Washington, D.C.

Barcelona is one of the world’s most exciting food cities, and chef Marc Vidal (who trained under luminaries such as Ferran Adrià and Alain Ducasse) recreates the culinary magic of his enchanting hometown at Boqueria. Invite your food-loving friends for a dinner of Vidal’s exceptional dishes, paired with gorgeous Spanish wines.

Event photos taken by Lisa Ozag.

Related Info:

MENU

  • Hors d’Oeuvre

    • Navajas Crudas en Escabeche > Massachusetts Razor Clams with Pickled Escabèche Sauce and Horseradish
    • Croqueta de Pollo y Morcilla > Organic Chicken, Blood Sausage, and Béchamel Fritters  
    • Pulpo a la Gallega > Spanish Octopus with Potatoes, Paprika, and Arbequina Olive Oil 
    • Sopa de Ajo > Chicken Broth with Garlic, Quail Eggs, and Migas 
    • Hand-Carved Cinco Jotas Jamón Ibérico
    • Yá Cuvée 23 Brut Reserva Cava NV​ 
    • Hijos de Rainera Perez Marin La Guita Manzanilla Sanlúcar de Barrameda Sherry NV
  • Dinner

    • Vegetales de Invierno 
    • Winter Vegetable Composition with Almond Romesco
    • ​Bermejo Rosado 2012 
    • Txipirones con Papada
    • Point Judith Baby Squid with Pork Jowl, Artichokes, and Pimentón de la Vera
    • Marqués de Murrieta Capellanía 2006 
    • Bacalao con Azafrán 
    • Rhode Island Cod with Winter Squash, Hazelnut Picada, and Saffron
    • La Rioja Alta Gran Reserva 904 2000 
    • Arroz de Espardenyes y Rabo
    • Bomba Rice with Braised Oxtail and Sea Cucumber
    • Bodega Biniagual Sant Gall Mallorca​ 2009 
    • Peras al Vino
    • Bosc Pears with Red Wine, Ricotta, Almonds, and Mint
    • Bodegas Olivares Dulce Monastrell 2010 
    • Torrija con Café con Leche 
    • Brioche with Plum Marmalade and Coffee Ice Cream
    • Itsas Mendi Urezti Late Harvest 2008 ​

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 01.24.2014
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

May 2014

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