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
  • Call 212.627.2308 to reserve
 
 
 

March 2013

S M T W T F S
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Greenhouse Gallery Fri, 03.01.2013
 
The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
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Great Neighborhood Brunch Sun, 03.03.2013
 
Philippe Chin and Friends Mon, 03.04.2013
 
Ode to Local Tue, 03.05.2013
 
Enlightened Eaters Wed, 03.06.2013
 
Coastal Cuisine Wed, 03.06.2013
 
Scottsdale, AZ Thu, 03.07.2013
 
Mid-Atlantic Mediterranean Thu, 03.07.2013
 
Beach Fare and Cocktails Fri, 03.08.2013
 
Big Beef, Big Red Sat, 03.09.2013
 
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Ooh La l’Amour Mon, 03.11.2013
 
From Scratch Sessions Tue, 03.12.2013
 
From Garden to Table Tue, 03.12.2013
 
Beard on Books Wed, 03.13.2013
 
The Latin Road Home Wed, 03.13.2013
 
The Beauty of Basilicata Thu, 03.14.2013
 
Modern Chinese Fri, 03.15.2013
 
 
 
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Charleston, SC Mon, 03.18.2013
 
Culinary Whimsy Mon, 03.18.2013
 
Norouz: Persian New Year Tue, 03.19.2013
 
A Taste of Korea Wed, 03.20.2013
 
Bay Area Brasserie Thu, 03.21.2013
 
Innovative Seafood Fri, 03.22.2013
 
Sophisticated French Sat, 03.23.2013
 
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Second Night Passover Seder Tue, 03.26.2013
 
Beard on Books Wed, 03.27.2013
 
¡Viva Pensacola! Wed, 03.27.2013
 
 
Chic Italian Luncheon Fri, 03.29.2013
 
 
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JBF Awards