Eddy Leroux with his team and Tama Matsuoka Wong at the Beard House
Japanese Knotweed with Crisp Pork Belly
Homemade Za’atar with Frogs’ Leg Lollipops
Sheep Sorrel with Baby Abalone and Broccolis
Cattails with Smoked Sable Spring Roll
Wisteria Flower–Asparagus Salad with Cinco Jotas Jamón Ibérico and Montegrato Aged Sherry Vinegar
Yarrow–Ricotta Gnocchi with Cured Roe, Smoked Salmon, and Grey Goose Vodka Beurre Blanc
Artemesia with Crispy Sweetbreads, Carrot–Orange Reduction, and Mustard Seeds
Nettles and Daylilies with Oregon Porcini–Stuffed Guinea Hen, Fava Beans, and Poached Quail Egg
Spruce Tip Soup with Ataúlfo Mango and Tapioca
Melilot Ice Cream and Crémeux with Bing Cherries and Salted Butter Biscuit
Dinner

Foraged Flavor

Ever since Tama Matsuoka Wong brought her foraged finds to the kitchen at Daniel, she and executive chef Eddy Leroux have shared a special partnership. Their collaboration eventually led to a how-to book on gathering wild edibles called Foraged Flavor, which will serve as the inspiration for this event’s menu.

Event Photos by Geoff Mottram.

Related Info:

MENU

  • Hors d’Oeuvre

    • Japanese Knotweed with Crisp Pork Belly
    • Pawpaw with Foie Gras
    • Homemade Za’atar with Frogs’ Leg Lollipops
    • Sheep Sorrel with Baby Abalone and Broccolis
    • Cattails with Smoked Sable
    • Huguet Reserva Cava 2007
  • Dinner

    • Anise Hyssop Verrine with Peekytoe Crab, Burrata, Tomatoes, and Avocado
    • Patient Cottat Le Grand Caillou Sauvignon Blanc 2011
    • Wisteria Flower–Asparagus Salad with Cinco Jotas Jamón Ibérico and Montegrato Aged Sherry Vinegar
    • Au Bon Climat Santa Barbara County Chardonnay 2011
    • Yarrow–Ricotta Gnocchi with Cured Roe, Smoked Salmon, and Grey Goose Vodka Beurre Blanc
    • Can Feixes Blanc Selecció 2011
    • Artemesia with Crispy Sweetbreads, Carrot–Orange Reduction, and Mustard Seeds
    • Henry Marionnet Touraine Gamay 2010
    • Nettles and Daylilies with Oregon Porcini–Stuffed Guinea Hen, Fava Beans, and Poached Quail Egg
    • Carminucci Via Bore Rosso Piceno 2011
    • Spruce Tip Soup with Ataúlfo Mango and Tapioca
    • Château Fontaine Sauternes 2009
    • Melilot Ice Cream and Crémeux with Bing Cherries and Salted Butter Biscuit
    • Château Fontaine Sauternes 2009
    • Petits Fours > Chocolate-Covered Wild Mint, Dandelion Flower Beignets, Wild Rose Marshmallows, and Ground Ivy Brownies

 

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 05.16.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

April 2013

S M T W T F S
31
1
2
3
4
5
6
 
 
Under the Sea Tue, 04.02.2013
 
Beard on Books Wed, 04.03.2013
 
Boston Seafood Celebration Wed, 04.03.2013
 
 
Modern Debut Fri, 04.05.2013
 
French Creole Meets Italian Sat, 04.06.2013
 
7
8
9
10
11
12
13
 
Spring Elegance Mon, 04.08.2013
 
Three-Star Italian Tue, 04.09.2013
 
Enlightened Eaters Wed, 04.10.2013
 
Lambs and Clams Wed, 04.10.2013
 
Rioja Celebration Thu, 04.11.2013
 
Rocky Mountain Retreat Fri, 04.12.2013
 
 
14
15
16
17
18
19
20
Baker’s Brunch Sun, 04.14.2013
 
Memphis Sun, 04.14.2013
 
Luxury Sonoma Tue, 04.16.2013
 
Chicago Michelin Star Wed, 04.17.2013
 
Comfort Me with Spring Thu, 04.18.2013
 
Aegean Idyll Fri, 04.19.2013
 
Providence Heritage Sat, 04.20.2013
 
21
22
23
24
25
26
27
 
Modern Italian Mon, 04.22.2013
 
 
Savoring Thai Flavors Wed, 04.24.2013
 
Market-Fresh Montauk Thu, 04.25.2013
 
 
Peruvian Panache Sat, 04.27.2013
 
28
29
30
1
2
3
4
 
 
Sierra Nevada Foothills Tue, 04.30.2013
 
 
 
 
 
JBF Kitchen Cam