Chef Justin Aprahamian and his team at the Beard House
Lamb Coppa with Fennel and Golden Raisins
Nasturtium Soup with Braised Pistachios
Cured Hudson Valley Foie Gras with Pickled Cherries
Caraway-Crusted Sea Scallop with Smoked Rushing Waters Trout Salad and Caraway Vinaigrette
Duck Corn Dog with Foie Gras Mustard, Wax Beans, and Cherry Tomatoes
Seared Wild Striped Bass Plaki with Sweet-and-Sour Vegetable Soup, Mint, and Candied Lemon
Lamb Trio > Malta-Glazed Lamb Ribs, Sausage-Stuffed Lamb Shoulder, and Lamb Mole Tacos
Wisconsin Intermezzo > Uplands Cheese Company Pleasant Ridge Reserve with Roasted Grapes and Shallot Jam
Maple Speck and Toffee Pound Cake with Central Waters Bourbon Barrel Ice Cream and Preserved Rhubarb
Behind the scenes in the James Beard House kitchen
Dinner

Heartland Classic Revisited

Justin Aprahamian

Sanford, Milwaukee

Join us at the Beard House when two-time JBF Award nominee Justin Aprahamian comes to share the critically acclaimed cuisine of Sanford, known as one of the Midwest’s paramount dining experiences. Aprahamian’s unique twist on global flavors creates stunning New American dishes that are sure to dazzle even the most seasoned palate. 

Event photos taken by Geoff Mottram.

Related Info:

Sanford  

MENU

  • Hors d’Oeuvre

    • Vitello Tonnato 
    • Lamb Coppa with Fennel and Golden Raisins
    • Nasturtium Soup with Braised Pistachios
    • Cured Hudson Valley Foie Gras with Pickled Cherries
    • Szigeti Grüner Veltliner Brut NV 
  • Dinner

    • Caraway-Crusted Sea Scallop with Smoked Rushing Waters Trout Salad and Caraway Vinaigrette
    • Condes de Albarei Albariño 2011
    • Duck Corn Dog with Foie Gras Mustard, Wax Beans, and Cherry Tomatoes
    • Domaine Bourillon Dorléans Demi-Sec Vouvray 2011​
    • Seared Wild Striped Bass Plaki with Sweet-and-Sour Vegetable Soup, Mint, and Candied Lemon 
    • J.M. Boillot Bourgogne Blanc 2010
    • Lamb Trio > Malta-Glazed Lamb Ribs, Sausage-Stuffed Lamb Shoulder, and Lamb Mole Tacos
    • Tinto Negro Co-Ferment Malbec 2011
    • Wisconsin Intermezzo > Uplands Cheese Company Pleasant Ridge Reserve with Roasted Grapes and Shallot Jam
    • Maple Speck and Toffee Pound Cake with Central Waters Bourbon Barrel Ice Cream and Preserved Rhubarb 
    • Central Waters Brewers Reserve Bourbon Barrel Stout 2012

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 09.09.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

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