Chef Chip Smith and his team in the Beard House kitchen
Tuna Tartare with Cucumber and Apple–Horseradish Cream
Ham Terrine with Hard-Boiled Egg and Parsley en Gelée
Oven-Roasted Roma Tomato–Caramelized Onion Puff Pastry Tart with Housemade Ricotta and Field Greens
Housemade Mushroom Ravioli with Crispy Sweetbreads
Behind the scenes in the Beard House kitchen
Seared Scallops with Sautéed Corn, Italian Summer Truffles, Truffled Olive Oil Purée, Garlic, and White Anchovies
Roasted Le Poulet Rouge Chicken Breast and Thigh Meat, Liver, Swiss Chard, and Raisin Sausage with Roasted Local Peppers, Tomatoes, and Pan Jus
Pavlova with Peaches, Vanilla Ice Cream–Peach Sorbet Swirl, Mint, and Whipped Cream
Dinner

European Elegance, Southern Hospitality

Chip Smith

Roland Restaurant Group, NYC

Inn at Little Washington alum Chip Smith made a name for himself at the acclaimed Chapel Hill eatery Bonne Soirée, where he infused elegant French cuisine with distinct Southern touches. Join the JBF Award semifinalist as he gives us one of the first tastes from his upcoming New York City restaurant.

 

Event photos taken by Tom Kirkman.

MENU

  • Hors d’Oeuvre

    • Rabbit Rillettes
    • Classic Gougères
    • Tuna Tartare with Cucumber and Apple–Horseradish Cream
    • Market Vegetable Crostini
    • Pickled Shrimp
    • Ferrando la Torrazza Erbaluce di Caluso Brut Spumante 2006
  • Dinner

    • For The Table > Housemade Bread
    • Ham Terrine with Hard-Boiled Egg and Parsley en Gelée
    • Fabienne Cottagnoud Cave des Tilleuls Amigne de Vétroz Grand Cru 2007
    • Oven-Roasted Roma Tomato–Caramelized Onion Puff Pastry Tart with Housemade Ricotta and Field Greens
    • Domaine Philippe Gilbert Menetou-Salon Rosé 2011
    • Housemade Mushroom Ravioli with Crispy Sweetbreads
    • Domaine de la Petite Mairie Cuvée les Galluches Bourgueil 2010
    • Seared Scallops with Sautéed Corn, Italian Summer Truffles, Truffled Olive Oil Purée, Garlic, and White Anchovies
    • Mas Jullien Vin de Pays de l’Hérault Blanc 2007
    • Roasted Le Poulet Rouge Chicken Breast and Thigh Meat, Liver, Swiss Chard, and Raisin Sausage with Roasted Local Peppers, Tomatoes, and Pan Jus
    • Vini Du Cropio Don Giuvà Cirò Rosso Classico Superiore 2010
    • Pavlova with Peaches, Vanilla Ice Cream–Peach Sorbet Swirl, Mint, and Whipped Cream
    • Château Puy-Servain Haut-Montravel Cerrement 2006

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Sat, 09.15.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

March 2015

S M T W T F S
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Bern’s at the Beard House Tue, 03.03.2015
 
Beard on Books Wed, 03.04.2015
 
Napa, CA Wed, 03.04.2015
 
Chefs of MARC Thu, 03.05.2015
 
New York Meets Copenhagen Fri, 03.06.2015
 
Washington Bounty Sat, 03.07.2015
 
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New York Icon, Reinvented Tue, 03.10.2015
 
Along the Spice Route Wed, 03.11.2015
 
Los Angeles Thu, 03.12.2015
 
One Cool Cat Thu, 03.12.2015
 
 
 
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Beard on Books Wed, 03.18.2015
 
Russian River Rendezvous Fri, 03.20.2015
 
 
 
Cambridge, MA Sat, 03.21.2015
 
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Taste of Nantucket Tue, 03.24.2015
 
Pittsburgh Wed, 03.25.2015
 
Scottsdale, AZ Thu, 03.26.2015
 
Michelin in Sonoma Thu, 03.26.2015
 
Palm Desert, CA Fri, 03.27.2015
 
Consider the Oyster Bar Fri, 03.27.2015
 
Palm Desert, CA Fri, 03.27.2015
 
Nourishing the Past Sat, 03.28.2015
 
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Palm Desert, CA Fri, 03.27.2015
 
Las Vegas Sun, 03.29.2015
 
Nashville Buzz Tue, 03.31.2015
 
 
 
 
 
JBF Kitchen Cam