Chefs Aaron Brooks and Joshua Smith and their team in the Beard House kitchen
Island Creek Oysters with Assorted Nontraditional Condiments and Brooks's Homemade Hot Sauce
Heritage Pork Rillettes with Spicy Pickled Vegetables on Potato Blini
Mesquite-Smoked Denver Lamb Ribs with Tamarind Barbecue Sauce
Key West Pink Shrimp Anticuchos with Baby Potatoes and Two Chili Sauces
Florida Venus Clams Casino with House-Smoked Bacon and Pine Nut Crust
For the Table > Joshua Smith's Signature Cures: Bresaola, Stuffed Trotters, Sopressata, Finocchiona, Smoked Nduja Sausage, and Lomo with Rustic Bread
Barramundi Crudo with Sweet Corn, Ají Amarillo, Fire-Roasted Peanuts, and Young Celery
Georges Bank Scallop with Butter-Braised Kabocha Squash, Calabrian Chili Vinaigrette, and Morcilla
Pan-Seared Local Striped Bass with Garlicky Broccoli Rabe, Creamy Gigante Beans, and Olives
Slow-Cooked Pork Cheeks with Anson Mills Polenta, Roasted Mushrooms, Kale, and Gremolata
Grilled Hudson Valley Duck Breast and Duck Leg Cotechino with Brioche–Fennel Purée, Drunken Grapes, and Foie Gras
Behind the scenes in the Beard House kitchen
Beef Strip Loin with Rogue Creamery Blue Cheese, Sautéed Endive, Fried Heirloom Potatoes, and Smoked Maple Syrup
Behind the scenes in the Beard House kitchen
Salted Mikado Chocolate Sablé with Caramel Mousse and Coffee Chantilly
Dinner

Four Seasons Reunion

Aaron Brooks
Edge Steak & Bar at the Four Seasons Hotel, Miami

Joshua Smith
New England Charcuterie, Waltham, MA

Pastry Chef Salvatore Martone
Four Seasons Hotel, New York

A friendship forged in the kitchens of Boston's Four Seasons Hotel is the basis for this collaborative dinner featuring chefs Aaron Brooks and Joshua Smith. These culinary cohorts will showcase their current menus with a feast topped off with creations by Four Seasons pastry chef Salvatore Martone.

 

Event photos taken by Geoff Mottram.

MENU

  • Hors d'Oeuvre

    • Island Creek Oysters with Assorted Nontraditional Condiments and Brooks's Homemade Hot Sauce
    • Heritage Pork Rillettes with Spicy Pickled Vegetables on Potato Blini
    • Mesquite-Smoked Denver Lamb Ribs with Tamarind Barbecue Sauce
    • Key West Pink Shrimp Anticuchos with Baby Potatoes and Two Chili Sauces
    • Florida Venus Clams Casino with House-Smoked Bacon and Pine Nut Crust
    • Caña branca > Flor De Caña Seven-Year-Old Grand Reserve Rum with Fernet-Branca, Walnut Bitters, and Herbs
    • Light and Stormy > Flor De Caña Silver Rum with Ginger Beer, Cucumber, and Tupelo Honey
  • Dinner

    • For the Table > Joshua Smith's Signature Cures: Bresaola, Stuffed Trotters, Sopressata, Finocchiona, Smoked Nduja Sausage, and Lomo with Rustic Bread
    • Barramundi Crudo with Sweet Corn, Ají Amarillo, Fire-Roasted Peanuts, and Young Celery
    • Seghesio Family Vineyards Arneis 2011
    • Georges Bank Scallop with Butter-Braised Kabocha Squash, Calabrian Chili Vinaigrette, and Morcilla
    • Seghesio Family Vineyards Pinot Grigio 2011
    • Pan-Seared Local Striped Bass with Garlicky Broccoli Rabe, Creamy Gigante Beans, and Olives
    • Seghesio Family Vineyards Pete's Pinot 2010
    • Slow-Cooked Pork Cheeks with Anson Mills Polenta, Roasted Mushrooms, Kale, and Gremolata
    • Seghesio Family Vineyards San Lorenzo 2009
    • Grilled Hudson Valley Duck Breast and Duck Leg Cotechino with Brioche–Fennel Purée, Drunken Grapes, and Foie Gras
    • Seghesio Family Vineyards Venom 2009
    • Beef Strip Loin with Rogue Creamery Blue Cheese, Sautéed Endive, Fried Heirloom Potatoes, and Smoked Maple Syrup
    • Seghesio Family Vineyards Marian's Reserve 2009
    • Salted Mikado Chocolate Sablé with Caramel Mousse and Coffee Chantilly
    • Seghesio Family Vineyards Dionigia Port 2007
    • Wines generously provided by Seghesio Family Vineyards.
    • Olive oil generously donated by Dry Creek Olive Oil Company.

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 11.30.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

October 2013

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