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
  • Call 212.627.2308 to reserve
 
 
 

March 2013

S M T W T F S
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Greenhouse Gallery Fri, 03.01.2013
 
The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
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4
5
6
7
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Great Neighborhood Brunch Sun, 03.03.2013
 
Philippe Chin and Friends Mon, 03.04.2013
 
Ode to Local Tue, 03.05.2013
 
Enlightened Eaters Wed, 03.06.2013
 
Coastal Cuisine Wed, 03.06.2013
 
Scottsdale, AZ Thu, 03.07.2013
 
Mid-Atlantic Mediterranean Thu, 03.07.2013
 
Beach Fare and Cocktails Fri, 03.08.2013
 
Big Beef, Big Red Sat, 03.09.2013
 
10
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15
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Ooh La l’Amour Mon, 03.11.2013
 
From Scratch Sessions Tue, 03.12.2013
 
From Garden to Table Tue, 03.12.2013
 
Beard on Books Wed, 03.13.2013
 
The Latin Road Home Wed, 03.13.2013
 
The Beauty of Basilicata Thu, 03.14.2013
 
Modern Chinese Fri, 03.15.2013
 
 
 
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Charleston, SC Mon, 03.18.2013
 
Culinary Whimsy Mon, 03.18.2013
 
Norouz: Persian New Year Tue, 03.19.2013
 
A Taste of Korea Wed, 03.20.2013
 
Bay Area Brasserie Thu, 03.21.2013
 
Innovative Seafood Fri, 03.22.2013
 
Sophisticated French Sat, 03.23.2013
 
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Second Night Passover Seder Tue, 03.26.2013
 
Beard on Books Wed, 03.27.2013
 
¡Viva Pensacola! Wed, 03.27.2013
 
 
Chic Italian Luncheon Fri, 03.29.2013
 
 
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JBF Kitchen Cam