Chef Cindy Wolf and her team in the Beard House kitchen
Crispy Chesapeake Bay Oysters with Lemon–Cayenne Mayonnaise
White Truffle Potato Chips with Crème Fraîche
Behind the scenes in the Beard House kitchen
Salmon Tartare with Cucumbers, Chives, and Jalapeño Oil
Lobster Bisque with Curry–Arugula Oil and González Byass Sherry
White Alba Truffle, Ibérico Ham, and Local White Sweet Potato Soup
Pork Confit with Local Pumpkin–Andouille Sausage Risotto and Syrah Reduction
Behind the scenes in the Beard House kitchen
Pan-Roasted Sea Scallops with Cocoa Bean–White Truffle Purée
Valrhona Chocolate Cake with Espresso Sherbet and Grilled Mango
Dinner

Fall Truffle Celebration

Award Winner

Cindy Wolf

Charleston, Cinghiale, PAZO, Petit Louis Bistro, and Bin 604 Wine Sellers, Baltimore; and Bin 201 Wine Sellers, Annapolis, MD

Mysterious, pungent white truffles are the most prized of all the truffle varieties: during the treasured tuber's brief fall season, it's wise to enjoy it as often as time (and one's wallet) allows. To celebrate the fleeting fungi, Baltimore-area celebrity chef Cindy Wolf will be joining us at the Beard House for a lavish, truffle-scented feast.

 

Event photos taken by David Chow.

MENU

  • Hors d'Oeuvre

    • Crispy Chesapeake Bay Oysters with Lemon–Cayenne Mayonnaise
    • White Truffle Potato Chips with Crème Fraîche
    • Salmon Tartare with Cucumbers, Chives, and Jalapeño Oil
    • Lobster Bisque with Curry–Arugula Oil and González Byass Sherry
    • Roederer Estate Brut NV (in Magnum)
  • Dinner

    • White Alba Truffle, Ibérico Ham, and Local White Sweet Potato Soup
    • Blandy's 10-Year-Old Medium-Dry Verdelho Madeira NV
    • Carne Cruda with White Truffles, Aged Parmigiano-Reggiano, and Arbequina Extra Virgin Olive Oil
    • Paolo Scavino Cinghiale Nebbiolo 2010
    • Pan-Roasted Sea Scallops with Cocoa Bean–White Truffle Purée
    • Joseph Drouhin Puligny-Montrachet 2009
    • Pork Confit with Local Pumpkin–Andouille Sausage Risotto and Syrah Reduction
    • The Ojai Vineyard Melville Vineyards Syrah 2006
    • Valrhona Chocolate Cake with Espresso Sherbet and Grilled Mango
    • Heitz Cellars Ink Grade Vineyard Port NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 11.12.2012
  • 7:00 PM
  • The Beard House map
  • Members $155 / General Public $205
  • Call 212.627.2308 to reserve
 
 
 

April 2014

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