Chef Tory Miller and his team at the James Beard House
Mixologist Ruben Mendez at the Beard House
Miniature Graze Burgers with Caramelized Onions, Cabernet Jus, and SarVecchio on Brioche
Deviled Eggs with Smoked Paprika
Beef Tongue Pastrami with Mustard and Pickles on Rye Toast
Caesar Cocktail– Battered Cheese Curds with Buttermilk Ranch
Pan-Seared SarVecchio Gnocchi with Sweet Potatoes, Brussels Sprouts, Fantôme Farm Goat Cheese, Hickory Nuts, and Grape Must
Behind the scenes in the Beard House kitchen
Willow Creek Farm Pork Bibimbap with Crispy Rice, Market Vegetables, Sunny-Side-Up Hen Egg, and Gochujang
Artesian Farm Rainbow Trout with Melted Leeks, Delicata Squash, Spiced Popcorn, and Bacon–Apple Cider Reduction
Smoked Fountain Prairie Farm Beef Brisket with 15-Year-Aged Cheddar Mac ’n’ Cheese, Collard Greens, and Bourbon Barbecue Sauce
Behind the scenes in the Beard House kitchen
Uplands Dairy Rush Creek Reserve, Bleu Mont Dairy Grana Proprietor's Reserve, and Sartori Cheese MontAmoré with Hickory Nut–Bourbon Pie
Dinner

End of Prohibition Hoorah!

Award Winner

JBF Award Winner Tory Miller

Graze and L'Etoile, Madison, WI

Mixologist Ruben Mendez

Graze and L'Etoile, Madison, WI

After his successes at Madison’s L’Etoile, JBF Award winner Tory Miller went on to open the equally acclaimed pub-inspired Graze. We’ve enlisted him to design a cocktail-friendly menu for this celebration of the 80th anniversary of Prohibition’s repeal.

Event photos taken by Jeffrey Gurwin.

Related Info:

MENU

  • Hors d’Oeuvre

    • Miniature Graze Burgers with Caramelized Onions, Cabernet Jus, and SarVecchio on Brioche
    • Deviled Eggs with Smoked Paprika 
    • Beef Tongue Pastrami with Mustard and Pickles on Rye Toast
    • Caesar Cocktail– Battered Cheese Curds with Buttermilk Ranch
    • L'Etoile Housemade Vermouth with Bittercube Bitters and Lemon Twist
    • Bos Meadery Pomegranate Pyment
    • ÆppelTreow Songbird Cider
  • Dinner

    • Pan-Seared SarVecchio Gnocchi with Sweet Potatoes, Brussels Sprouts, Fantôme Farm Goat Cheese, Hickory Nuts, and Grape Must
    • Washington Island Iced Tea > Death's Door Gin, Blueberry Rooibos–Infused Death's Door White Whiskey, Dane County Farmers' Market Berry– Infused Death's Door Vodka, Lemon–Lime–Ginger Syrup, and Soda Water
    • Willow Creek Farm Pork Bibimbap with Crispy Rice, Market Vegetables, Sunny-Side-Up Hen Egg, and Gochujang
    • Cosmadpolisan > Heck's Farm Strawberry–Infused Door County Vodka, OldSugar Distillery Dry Honey Liqueur, Wisconsin Honey, and Citrus Juices
    • Artesian Farm Rainbow Trout with Melted Leeks, Delicata Squash, Spiced Popcorn, and Bacon–Apple Cider Reduction
    • Isthmus > Peach Pit–Infused Great Lakes Distillery Kinnickinnic Whiskey with Peach–Cardamom Purée, Citrus Juice, and Fernet Branca
    • Smoked Fountain Prairie Farm Beef Brisket with 15-Year-Aged Cheddar Mac ’n’ Cheese, Collard Greens, and Bourbon Barbecue Sauce
    • Golden Age​ Barrel Aged > Death's Door Gin with L'Etoile Housemade Vermouth, Aperol, and Oloroso Sherry
    • Uplands Dairy Rush Creek Reserve, Bleu Mont Dairy Grana Proprietor's Reserve, and Sartori Cheese MontAmoré with Hickory Nut–Bourbon Pie
    • L'Etoile Housemade Hickory Nut Cello

 

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 12.05.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

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