Michael Carrino and his team at the Beard House
Winemaker Maynard James Keenan at the Beard House
Wine Barrel Wood–Smoked Halibut with Citrus Confiture
Lamb Heart Tartare with Dehydrated Strawberries and Caciocavallo Crisps
Ko-Rubens with Housemade Pastrami, Kimchi, and Zesty Pickles
Tuna Bresaola with Compressed Melon and White Pepper Emulsion
Sweetbread Soufflé with Mustard Beurre Blanc
Pancetta-Wrapped Escolar Cannelloni with Foie Gras, Watermelon Radishes, and 35-Year-Old Balsamic
Spinach-Wrapped and Garlic Confit–Stuffed Pork Tenderloin with Chicken Liver Terrine and Pork Bordelaise
Blueberry Bombolone with Salted Pistachio Butter and Lime Gelato
Dinner

Heart and Soil

Michael Carrino

Pig & Prince Restaurant & Gastrolounge, Montclair, NJ

Winemaker Maynard James Keenan

Caduceus Cellars and Merkin Vineyards, Jerome, AZ

Farm-to-table is more than just a buzzword at Pig & Prince, where chef Michael Carrino assists local livestock breeders, cures his own meats, and tends a nearby greenhouse. Now the Beard House alum is returning with friend and winemaker Maynard James Keenan for a celebration of the Garden State.  

Event photos taken by Lisa Ozag. 

MENU

  • Hors d’Oeuvre

    • Marinated Fluke Crudo
    • Wine Barrel Wood–Smoked Halibut with Citrus Confiture
    • Lamb Heart Tartare with Dehydrated Strawberries and Caciocavallo Crisps
    • Ko-Rubens with Housemade Pastrami, Kimchi, and Zesty Pickles
    • Assorted House-Cured Charcuterie 
    • Caduceus Cellars Lei Li Rosé 2012
    • Merkin Vineyards Chupacabra Blanca 2011
  • Dinner

    • Tuna Bresaola with Compressed Melon and White Pepper Emulsion 
    • Caduceus Cellars Dos Ladrones 2012
    • Sweetbread Soufflé with Mustard Beurre Blanc 
    • Caduceus Cellars Le Cortigiane Oneste 2011
    • Pancetta-Wrapped Escolar Cannelloni with Foie Gras, Watermelon Radishes, and 35-Year-Old Balsamic 
    • Caduceus Cellars Anubis 2011
    • Spinach-Wrapped and Garlic Confit–Stuffed Pork Tenderloin with Chicken Liver Terrine and Pork Bordelaise
    • Caduceus Cellars Nagual de la Naga 2011
    • Blueberry Bombolone with Salted Pistachio Butter and Lime Gelato 
    • Merkin Vineyards Shinola Bianca 2012

 

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 06.17.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

July 2015

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1
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Lima to London Wed, 07.01.2015
 
 
 
 
5
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Beard on Books Wed, 07.08.2015
 
French-Italian Summer Feast Wed, 07.08.2015
 
Flavors of Oaxaca Thu, 07.09.2015
 
 
 
12
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Bastille Day Fête Tue, 07.14.2015
 
Beard on Books Wed, 07.15.2015
 
Summer in Campania Wed, 07.15.2015
 
New York Meets Vienna Thu, 07.16.2015
 
 
Seattle Sat, 07.18.2015
 
19
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Summer Seafood Celebration Tue, 07.21.2015
 
New American Wed, 07.22.2015
 
Enlightened Eaters Wed, 07.22.2015
 
 
 
Chefs & Champagne® Sat, 07.25.2015
 
26
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1
 
 
Sophisticated Duet Tue, 07.28.2015
 
Beard’s Barbecue Joint Wed, 07.29.2015
 
Destination Costa Rica Thu, 07.30.2015
 
 
 
JBF Kitchen Cam