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
 
 
 

April 2013

S M T W T F S
31
1
2
3
4
5
6
 
 
Under the Sea Tue, 04.02.2013
 
Beard on Books Wed, 04.03.2013
 
Boston Seafood Celebration Wed, 04.03.2013
 
 
Modern Debut Fri, 04.05.2013
 
French Creole Meets Italian Sat, 04.06.2013
 
7
8
9
10
11
12
13
 
Spring Elegance Mon, 04.08.2013
 
Three-Star Italian Tue, 04.09.2013
 
Enlightened Eaters Wed, 04.10.2013
 
Lambs and Clams Wed, 04.10.2013
 
Rioja Celebration Thu, 04.11.2013
 
Rocky Mountain Retreat Fri, 04.12.2013
 
 
14
15
16
17
18
19
20
Baker’s Brunch Sun, 04.14.2013
 
Memphis Sun, 04.14.2013
 
Luxury Sonoma Tue, 04.16.2013
 
Chicago Michelin Star Wed, 04.17.2013
 
Comfort Me with Spring Thu, 04.18.2013
 
Aegean Idyll Fri, 04.19.2013
 
Providence Heritage Sat, 04.20.2013
 
21
22
23
24
25
26
27
 
Modern Italian Mon, 04.22.2013
 
 
Savoring Thai Flavors Wed, 04.24.2013
 
Market-Fresh Montauk Thu, 04.25.2013
 
 
Peruvian Panache Sat, 04.27.2013
 
28
29
30
1
2
3
4
 
 
Sierra Nevada Foothills Tue, 04.30.2013
 
 
 
 
 
JBF Kitchen Cam