Chef Jerry Weihbrecht, Sommelier Marc Sauter, Winemaker Ron Nicholsen, and their team at the Beard House
Ahi Nigiri with Jalapeños, Soy Aïoli, and Kaffir Lime Rice
Olli Salumeria Sausages and Biscuits with Pimento Cheese
Honeydew Melon with Prairie Fruits, Farm Angel Food Goat Cheese, American Caviar, and Cilantro
Nat’s Spanish-Inspired Hamachi Ceviche with Grilled Tostadas
Mark’s Oyster Chowder Croquettes
Golden Pineapple Gazpacho with Virginia Crab, Nueske’s Ham Croutons, and California Avocado
Black Tea–Smoked Toro with Sea Beans, Local Radish–Heirloom Tomato Carbonara, and Nueske’s Bacon Sprinkles
The Obsession > Corn Brûlée with Certified Angus Beef Brisket, Cabernet Mole, Crispy Dave & Dee’s Mushrooms, and Avocado Dust
Cassis-Braised Wagyu Beef Short Ribs with Mushroom Fricassee, Foie Gras Cannoli, and Brussels Sprout Petals
Behind the scenes in the Beard House kitchen
Cinna-Bun Cheesecake with Cinnamon–Graham Cracker Crust, Cherry Pop Rock–Chocolate Ganache, Raisin Sauce, and Vanilla Glaze
Dinner

Fine Food, Wine, and Friendship

Jerry Weihbrecht

Zoës Steak & Seafood, Virginia Beach, VA

Sommelier Marc Sauter
Zoës Steak & Seafood, Virginia Beach, VA

Winemaker Ron Nicholsen
Kelham Vineyards, St. Helena, CA

Enjoy an exceptional wine lovers’ dining experience when longtime friends join forces at the Beard House. Roy’s alum Jerry Weihbrecht of Zoës Steak & Seafood in Virginia Beach has crafted a menu of globally inflected American cuisine that will perfectly complement the boutique offerings of winemaker Ron Nicholsen of the prestigious Kelham Vineyards in Napa.

Event photos taken by Joan Garvin.

MENU

  • Hors d’Oeuvre

    • Ahi Nigiri with Jalapeños, Soy Aïoli, and Kaffir Lime Rice
    • Olli Salumeria Sausages and Biscuits with Pimento Cheese
    • Honeydew Melon with Prairie Fruits, Farm Angel Food Goat Cheese, American Caviar, and Cilantro
    • Nat’s Spanish-Inspired Hamachi Ceviche with Grilled Tostadas
    • Mark’s Oyster Chowder Croquettes
    • Kelham Vineyards Sauvignon Blanc 2006
  • Dinner

    • Golden Pineapple Gazpacho with Virginia Crab, Nueske’s Ham Croutons, and California Avocado
    • Kelham Vineyards Chardonnay 2010
    • Black Tea–Smoked Toro with Sea Beans, Local Radish–Heirloom Tomato Carbonara, and Nueske’s Bacon Sprinkles
    • Kelham Vineyards Merlot 2002
    • The Obsession > Corn Brûlée with Certified Angus Beef Brisket, Cabernet Mole, Crispy Dave & Dee’s Mushrooms, and Avocado Dust
    • Kelham Vineyards Cabernet Sauvignon 2001
    • Pungo Strawberry Sherbet with Micro-Basil and Maldon Sea Salt
    • Cassis-Braised Wagyu Beef Short Ribs with Mushroom Fricassee, Foie Gras Cannoli, and Brussels Sprout Petals
    • Kelham Vineyards Cabernet Sauvignon Reserve 2004
    • Cinna-Bun Cheesecake with Cinnamon–Graham Cracker Crust, Cherry Pop Rock–Chocolate Ganache, Raisin Sauce, and Vanilla Glaze
    • Kelham Vineyards Solera Merlot Port NV
    • Mignardises
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 07.30.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

March 2015

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Beard on Books Wed, 03.18.2015
 
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Cambridge, MA Sat, 03.21.2015
 
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Taste of Nantucket Tue, 03.24.2015
 
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Palm Desert, CA Fri, 03.27.2015
 
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JBF Kitchen Cam