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
 
 
 

March 2013

S M T W T F S
24
25
26
27
28
1
2
 
 
 
 
 
Greenhouse Gallery Fri, 03.01.2013
 
The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
3
4
5
6
7
8
9
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
 
10
11
12
13
14
15
16
 
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
 
 
 
17
18
19
20
21
22
23
 
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
 
24
25
26
27
28
29
30
 
 
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
 
 
31
1
2
3
4
5
6
 
 
 
 
 
 
 
JBF Awards