Chef Patrick Feury with members of his team in the Beard House kitchen
Birchrun Hills Farm Blue Cheese and Black Winter Truffles
Birchrun Hills Farm Blue Cheese–Spinach Dumplings
Yellow Springs Farm Goat Cheese Gougères
Yellowtail Tartare with Soy, Asparagus, and Rice
Plating hors d'oeuvres in the Beard House kitchen
Spiced Skuna Bay Salmon with Osetra Caviar, Doe Run Farm Seven Sisters Curd, and Victory Brewing Company Prima Pils Beer–Dill Pancake
Chef Patrick Feury with Osetra Caviar in the Beard House Kitchen
Mushroom Consommé with Doe Run Farm Country Goat Sausage and Black Trumpet Mushroom Dumplings
Behind the scenes in the Beard House kitchen
Crispy Striped Bass with Doe Run Farm Butter–Black Winter Truffle Sauce, Victory Brewing Company Helios Ale–Pickled Carrots, and Radishes
Tea-Smoked Pineland Farms Beef Tenderloin and J. Maki Winery Pinot Noir–Marinated Pineland Farms Beef Short Ribs with Birchrun Hills Farm Equinox Potatoes, Turnip–Black Winter Truffle Gratin, Cipolline, and Parsley
Parsnip Cake with Doe Run Farm Dairy Ice Cream and Lingonberries
Victory Brewing Company's Bill Covaleski
Dinner

Farmland Feast

Patrick Feury

Nectar, Berwyn, PA

Guest Sommelier/Brewer Bill Covaleski
Victory Brewing Company, Downingtown, PA

This special Beard House dinner started brewing months ago, when Victory Brewing Company’s Bill Covaleski and chef Patrick Feury began collaborating on an exclusive beer to serve at the event. Covaleski will also present wine and beer pairings expertly selected for Feury’s exquisite, farm-focused French cuisine.

Event photos taken by Geoff Mottram.

MENU

  • Hors d’Oeuvre

    • Birchrun Hills Farm Blue Cheese–Spinach Dumplings
    • Yellow Springs Farm Goat Cheese Gougères
    • Spice-Cured Foie Gras
    • Yellowtail Tartare with Soy, Asparagus, and Rice
    • J. Maki Winery Blanc De Blancs NV
    • J. Maki Winery Chardonnay 2005
    • J. Maki Winery Viognier 2007
    • Sage-Infused Victory Brewing Company Headwaters Pale Ale
  • Dinner

    • Spiced Skuna Bay Salmon with Osetra Caviar, Doe Run Farm Seven Sisters Curd, and Victory Brewing Company Prima Pils Beer–Dill Pancake
    • Victory Brewing Company Braumeister Pils
    • Mushroom Consommé with Doe Run Farm Country Goat Sausage and Black Trumpet Mushroom Dumplings
    • Victory Brewing Company Moonglow Weizenbock
    • Crispy Striped Bass with Doe Run Farm Butter–Black Winter Truffle Sauce, Victory Brewing Company Helios Ale–Pickled Carrots, and Radishes
    • Victory Brewing Company V-Twelve Belgian-Style Ale
    • Tea-Smoked Pineland Farms Beef Tenderloin and J. Maki Winery Pinot Noir–Marinated Pineland Farms Beef Short Ribs with Birchrun Hills Farm Equinox Potatoes, Turnip–Black Winter Truffle Gratin, Cipolline, and Parsley
    • J. Maki Winery Pinot Noir 2005
    • Victory Brewing Company Red Thunder Barrel-Aged Baltic Porter
    • Parsnip Cake with Doe Run Farm Dairy Ice Cream and Lingonberries
    • J. Maki Winery Vidal Blanc Ice Wine 2009
    • Wines generously provided by J. Maki Winery.
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 02.08.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

October 2014

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