Chefs Jack and Bryce Gilmore with their team in the Beard House kitchen
Jack Allen’s Kitchen Pimento Cheese with Flatbread Crackers
Gulf Crab with Scrambled Eggs and Crispy Jowl
Crispy Gulf Oyster Shooters with Chipotle Aïoli
Banderas Farm Bacon–Wrapped Quail Legs with Jalapeño–Peach Jam
Spring Harvested Vegetables with Green Garlic, Coddled Egg, Goat’s Milk Ricotta, and Grilled Bread
Gulf of Mexico Head-On Shrimp with Brazos Valley Grits and Pasilla Chili–Tomato Butter
B.L.T. with Fried Green Cherry Tomatoes, Twin Oaks Farm Heritage Pork Belly, and Bella Verdi Farms Microgreens
Cabrito > Multiple Preparations of Young Goat with Coffee, Carrots, and Sweet Onions
Texas Strawberry Sorbet with Ginger, Chocolate, and Almond Cake
Dinner

Father-and-Son Texas Showdown

Bryce Gilmore
Barley Swine/Austin, TX

Jack Gilmore
Jack Allen's Kitchen/Austin, TX

As chef/owner of the legendary Jack Allen’s Kitchen, Jack Gilmore is a longtime fixture in Austin’s vibrant restaurant scene. When his son, Bryce, opened his homage to beer and pork, Barley Swine, the Gilmore family cemented its status as masters of Lone Star cuisine.

Event photos by Lisa Ozag.

MENU

  • Hors d’Oeuvre

    • Crispy Gulf Oyster Shooters with Chipotle Aïoli
    • Chicken Lollipops 
    • Banderas Farm Bacon–Wrapped Quail Legs with Jalapeño–Peach Jam
    • Gulf Crab with Scrambled Eggs and Crispy Jowl 
    • Jack Allen’s Kitchen Pimento Cheese with Flatbread Crackers 
    • Tito’s Sage–Grapefruit Splash > Tito’s Handmade Vodka with St. Germain, Muddled Sage, and Grapefruit
    • Haak Vineyards & Winery Semi-Sweet Blanc du Bois 2011  
  • Dinner

    • Spring Harvested Vegetables with Green Garlic, Coddled Egg, Goat’s Milk Ricotta, and Grilled Bread 
    • Jester King Noble King Hoppy Farmhouse Ale
    • Gulf of Mexico Head-On Shrimp with Brazos Valley Grits and Pasilla Chili–Tomato Butter 
    • Becker Vineyards Viognier 2011
    • B.L.T. with Fried Green Cherry Tomatoes, Twin Oaks Farm Heritage Pork Belly, and Bella Verdi Farms Microgreens
    • Flat Creek Estate Super Texan Sangiovese 2010
    • Cabrito > Multiple Preparations of Young Goat with Coffee, Carrots, and Sweet Onions 
    • Llano Estacado Newsom Vineyard Cellar Reserve Tempranillo 2009
    • Texas Strawberry Sorbet with Ginger, Chocolate, and Almond Cake 
    • Messina Hof Private Reserve Papa Paulo Port 2005

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 04.09.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

January 2013

S M T W T F S
30
31
1
2
3
4
5
 
 
 
Greenhouse Gallery Wed, 01.02.2013
 
 
 
 
6
7
8
9
10
11
12
 
 
 
 
 
13
14
15
16
17
18
19
 
 
High-Voltage Cuisine Tue, 01.15.2013
 
Beard on Books Wed, 01.16.2013
 
New England Bounty Wed, 01.16.2013
 
Chicago Thu, 01.17.2013
 
Neighborhood Gem Thu, 01.17.2013
 
 
Jazz at Lincoln Center Sat, 01.19.2013
 
Richmond, VA Sat, 01.19.2013
 
20
21
22
23
24
25
26
Jackson, MS Sun, 01.20.2013
 
 
 
Black Truffle Celebration Wed, 01.23.2013
 
 
Beaver Creek, CO Fri, 01.25.2013
 
 
Love, Umbrian Style Sat, 01.26.2013
 
27
28
29
30
31
1
2
Midwinter Brunch Sun, 01.27.2013
 
Inspired New England Mon, 01.28.2013
 
Le Bec Fin’s Next Chapter Tue, 01.29.2013
 
Beard on Books Wed, 01.30.2013
 
Salmon Seduction Wed, 01.30.2013
 
Francis’s Favorites Thu, 01.31.2013
 
 
 
JBF Kitchen Cam