Chef Ken Trickilo and his team in the Beard House kitchen
Roasted Red and Golden Beet Salad on Miniature Cones with Raspberry–Wine Vinaigrette, White Truffle Oil, Crème Fraîche, and Koppert Cress
Creole-Style Crayfish Po’ Boys on Miniature Brioche Rolls with Bell Peppers, Red Onions, Celery, Lemon, and Cilantro
Green Zucchini Cannoli with Duck Confit, Enoki Mushrooms, Roasted Shallots, and Sherry Reduction
Steak Tartare Tacos with Capers, Hard-Boiled Quail Eggs, Red Onions, Dijon Mustard, and Sea Salt
Cornmeal-Crusted Quilcene Bay Oysters with Lemon Rémoulade and Cornichons
Spring Asparagus–Morel Terrine with Roasted Red Peppers, Wild Arugula, Red Onions, Pecorino, Vegetable Gelée, and Meyer Lemon Vinaigrette
Coriander-Rubbed Ahi Tuna with Green Papaya–Jicama Salad and Ginger–Pomegranate Reduction
Braised Niman Ranch Pork Cheeks with Aromatic Vegetables, Wild Ramps, Mustard Spaetzle, and Pork Braising Jus
Veal Breast Ragù with Smoked Paprika Essence, Fava Beans, Golden Beets, Red Pearl Onions, Baby Carrots, Farro Pasta, and Valley Shepherd Creamery Pepato Cheese
Roasted Colorado Lamb Loin with Wild Mushroom–Pignoli Stuffing, Celery Root Purée, Vegetable Ratatouille, Olive Tapenade, and Cabernet Demi-Glace
Chocolate–Pistachio Torte with Candied Pistachios, Quince Purée, Tahitian Vanilla Bean Crème Anglaise, and Chocolate Sauce
Behind the scenes in the Beard House kitchen
Dinner

Garden State Spring

Ken Trickilo

Liberty House Restaurant, Jersey City, NJ

There’s a reason why New Jersey is called the Garden State. At this seasonal dinner Bernard’s Inn alum Ken Trickilo will demonstrate it with a menu featuring the state’s most impressive early spring ingredients: morels, asparagus, and, of course, ramps.

Event photos taken by Jeffrey Gurwin.

Related Info:

MENU

  • Hors d’Oeuvre
    • Steak Tartare Tacos with Capers, Hard-Boiled Quail Eggs, Red Onions, Dijon Mustard, and Sea Salt
    • Cornmeal-Crusted Quilcene Bay Oysters with Lemon Rémoulade and Cornichons
    • Roasted Red and Golden Beet Salad on Miniature Cones with Raspberry–Wine Vinaigrette, White Truffle Oil, Crème Fraîche, and Koppert Cress
    • Green Zucchini Cannoli with Duck Confit, Enoki Mushrooms, Roasted Shallots, and Sherry Reduction
    • Creole-Style Crayfish Po’ Boys on Miniature Brioche Rolls with Bell Peppers, Red Onions, Celery, Lemon, and Cilantro
    • Casa Coste Piane Frizzante Naturalmente Prosecco 2010
    • Domaine de la Pépière La Pépie Cabernet Franc 2010
  • Dinner
    • Spring Asparagus–Morel Terrine with Roasted Red Peppers, Wild Arugula, Red Onions, Pecorino, Vegetable Gelée, and Meyer Lemon Vinaigrette
    • Los Bermejos Malvasia Seco 2010
    • Coriander-Rubbed Ahi Tuna with Green Papaya–Jicama Salad and Ginger–Pomegranate Reduction
    • Edmunds St. John Bone-Jolly Gamay Noir 2009
    • Braised Niman Ranch Pork Cheeks with Aromatic Vegetables, Wild Ramps, Mustard Spaetzle, and Pork Braising Jus
    • Franco Noussan Pinot Noir 2010
    • Veal Breast Ragù with Smoked Paprika Essence, Fava Beans, Golden Beets, Red Pearl Onions, Baby Carrots, Farro Pasta, and Valley Shepherd Creamery Pepato Cheese
    • Poderi Sanguineto I e II Rosso di Montepulciano 2009
    • Roasted Colorado Lamb Loin with Wild Mushroom–Pignoli Stuffing, Celery Root Purée, Vegetable Ratatouille, Olive Tapenade, and Cabernet Demi-Glace
    • Olivier Rivière Gabacho Rioja 2010
    • Chocolate–Pistachio Torte with Candied Pistachios, Quince Purée, Tahitian Vanilla Bean Crème Anglaise, and Chocolate Sauce
    • Quinta do Infantado Tawny Port NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 03.23.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

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