Chef Patrick Soucy and his team at the Beard House
Scallops with Duck Prosciutto, Quince Mostarda, and Foie Gras
Almond Biscuits with Castelao Cheese and Piri-Piri Jam
Venison Polpette with Fig Saba, Porcini Gremolata, and Cranberry Macinare
Chatham Oysters with Finger Limes, Serrano Chilies, and Epazote
Preparing oysters in the Beard House kitchen
Black Garlic Soup with Jamón, Duck Egg, Cilantro, and Pão de Milho
Butter-Poached Maine Lobster Tail with Preserved New England Corn Sformato and Black Winter Truffles
Ibérico Porchetta with Grilled Clams, Citrus, Brawn Croquette, Heirloom Apples, and Baby Leek–Cabbage Vinaigrette
Oxtail Raviolo with Forest Mushrooms, Barolo Jus, and Root Vegetable Mélange
Walnut-Smoked Rack of Lamb with Preserved Lemon–Stuffed Olives, Pecorino Toscano Fonduta, and Winter Mint
Behind the scenes in the Beard House kitchen
Musquée de Provence Frittelle with Chestnut–Mascarpone Mousse and Roasted Pumpkin Seed Ice Cream
Dinner

European Coastal Celebration

Patrick Soucy

Ceia Kitchen + Bar, Newburyport, MA

It's not hard to see why Ceia Kitchen + Bar has some serious cred in the food world: chef Patrick Soucy spends his free time gardening, foraging, fishing, livestock-rearing, and teaching butchery. Come and see what this jack-of-all-trades can cook up at this celebration of European coastal fare.

Event photos taken by Eileen Miller.

Related Info:

MENU

  • Hors d'Oeuvre

    • Scallops with Duck Prosciutto, Quince Mostarda, and Foie Gras
    • Almond Biscuits with Castelao Cheese and Piri-Piri Jam
    • Venison Polpette with Fig Saba, Porcini Gremolata, and Cranberry Macinare
    • Chatham Oysters with Finger Limes, Serrano Chilies, and Epazote
    • Champagne Henriot Brut Rosé NV
    • Ceia Signature Milk Liqueur Cocktails
  • Dinner

    • Sopa de Alentajo
    • Black Garlic Soup with Jamón, Duck Egg, Cilantro, and Pão de Milho
    • Quintas de Melgaço Alvarinho 2010
    • Butter-Poached Maine Lobster Tail with Preserved New England Corn Sformato and Black Winter Truffles
    • Domaine du Vieux Lazaret Châteauneuf-du-Pape Blanc 2009
    • Ibérico Porchetta with Grilled Clams, Citrus, Brawn Croquette, Heirloom Apples, and Baby Leek–Cabbage Vinaigrette
    • PALAZZO CABERNET FRANC 2007
    • Oxtail Raviolo with Forest Mushrooms, Barolo Jus, and Root Vegetable Mélange
    • Ànima Negra àn/2 2009
    • Walnut-Smoked Rack of Lamb with Preserved Lemon–Stuffed Olives, Pecorino Toscano Fonduta, and Winter Mint
    • DE Forville Barbaresco 2009
    • Musquée de Provence Frittelle with Chestnut–Mascarpone Mousse and Roasted Pumpkin Seed Ice Cream
    • Cálem 30-Year-Old Tawny Porto NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 12.27.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

March 2013

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