Sean McPaul and Josh Behm with members of their team at the Beard House
Cheddar–Cauliflower Puffs with Apple Butter
Behind the scenes in the Beard House kitchen
Caputo Brothers Creamery Curds with Bitter Green Pesto
Goat Cheese Custard with Dates
Red Cat Cheese–Bacon Crêpes
Talula’s Cocktails with Philadelphia Distilling Spirits
Celery Root, Celery Seed, and Hand-Harvested Mussel Bisque
Surf and Turf > Local Lamb and Sea Scallops with Early Radishes and Mint
Sunburst Trout Farms Trout and Caviar with Crispy Pancetta Tesa, Potato Rösti, Lettuces, and Buttermilk Dressing
Butter-Poached Chicken and Braised Gizzards with Handmade Gnocchetti and Spring Purée
Wyebrook Farm Beef with Pickled Ramps, Horseradish, Kennett Square Mushrooms, and Creamy Field Beans
Dinner

From Garden to Table

Culinary Director Aimee Olexy
Talula’s Garden, Philadelphia; and Talula’s Table, Kennett Square, PA

Josh Behm
Talula’s Table, Kennett Square, PA

Sean McPaul
Talula’s Garden, Philadelphia

Bon Appétit once called Talula’s Table one of the country’s toughest reservations to snag, but food lovers now have more opportunities to experience Aimee Olexy’s inspired seasonal dishes at Talula’s Garden, a joint venture with renowned restaurateur Stephen Starr.

Event photos taken by Mira Zaki.

MENU

  • Hors d’Oeuvre

    • Cheddar–Cauliflower Puffs with Apple Butter
    • Caputo Brothers Creamery Curds with Bitter Green Pesto
    • Goat Cheese Custard with Dates
    • Red Cat Cheese–Bacon Crêpes
    • Domaine Fabrice Gasnier La Cravantine NV
    • Talula’s Cocktails with Philadelphia Distilling Spirits
  • Dinner

    • For the Table > Ciabatta Rolls, Black Pepper Twists, Brioche and Fresh-Churned Butter with Aimee’s Herbs
    • Celery Root, Celery Seed, and Hand-Harvested Mussel Bisque  
    • Surf and Turf > Local Lamb and Sea Scallops with Early Radishes and Mint
    • Peter Jakob Kühn Rheinschiefer Riesling Trocken 2011
    • Sunburst Trout Farms Trout and Caviar with Crispy Pancetta Tesa, Potato Rösti, Lettuces, and Buttermilk Dressing
    • Domaine Ricard Les Trois Chênes 2011
    • Butter-Poached Chicken and Braised Gizzards with Handmade Gnocchetti and Spring Purée
    • Domaine André Bonhomme Viré Clessé 2009
    • Wyebrook Farm Beef with Pickled Ramps, Horseradish, Kennett Square Mushrooms, and Creamy Field Beans
    • Domaine Combier Crozes-Hermitage 2010
    • Sweet Little Lemon Custards
    • Domaine Les Terres de Fagayra Maury Fagayra Blanc 2009
    • Lavender, Honey, and Minted Chocolate Mignardises
    • Talula’s Take-Home Treat
    • Sustainable, biodynamic wines generously donated by Moore Brothers Wine Company.

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 03.12.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

February 2013

S M T W T F S
27
28
29
30
31
1
2
 
 
 
 
 
Italian Winter Luncheon Fri, 02.01.2013
 
Bold German Cuisine Sat, 02.02.2013
 
3
4
5
6
7
8
9
 
Dreaming of Mexico Mon, 02.04.2013
 
The Art of the Chef Tue, 02.05.2013
 
 
Nantucket Seascape Thu, 02.07.2013
 
Farmland Feast Fri, 02.08.2013
 
 
10
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14
15
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Valentine’s Tea Sun, 02.10.2013
 
 
Mardi Gras Decadence Tue, 02.12.2013
 
 
 
 
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21
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23
 
 
 
Beard on Books Wed, 02.20.2013
 
Savoring New Mexico Wed, 02.20.2013
 
Winter Garden Thu, 02.21.2013
 
The Cult of Napa Fri, 02.22.2013
 
Joie de Vivre Sat, 02.23.2013
 
24
25
26
27
28
1
2
Tampa, FL Sun, 02.24.2013
 
Treasures of Abruzzo Mon, 02.25.2013
 
 
American Elegance Tue, 02.26.2013
 
Kentucky Spirit Wed, 02.27.2013
 
 
 
 
JBF Kitchen Cam