Kyle Bailey
Anthony Chittum (photo by Kyle Martell)
Tiffany MacIsaac
Greg Engert
Brent Kroll
Dinner

Hops and Vines

Kyle Bailey

Birch & Barley, Washington, D.C.

Anthony Chittum

Iron Gate, Washington, D.C.

Pastry Chef Tiffany MacIsaac

Neighborhood Restaurant Group, Virginia and Washington, D.C.

Beer Director Greg Engert

Neighborhood Restaurant Group, Virginia and Washington, D.C.

Wine Director Brent Kroll

Neighborhood Restaurant Group, Virginia and Washington, D.C.

Who says wine and beer can’t get along on the same menu? We’ve tapped the teams behind the award-winning and acclaimed restaurants of Washington’s Neighborhood Restaurant Group to craft a collaborative tasting that will feature superb wines and food-forward beers from their newest project, Bluejacket Brewery.

MENU

  • Hors d'Oeuvre

    • Radish Salad with Citrus and Tarragon 
    • Duck Rillettes with Brandied Cherries and Hazelnuts on Brioche 
    • Loukaniko with Kohlrabi Tzatziki and Pearl Onion Agrodolce on Housemade Pita 
    • Charred Octopus with Golden Potatoes, Hearty Herbs, and Cider Gastrique 
    • Kir-Yianni Akakies Extra Dry Rosé 2012
    • Berlucchi Cuvée 61 Brut NV​
    • Bluejacket Forbidden Planet Galaxy Dry-Hopped Kölsch
    • Bluejacket Siren Song Saison with Mastic
    • BLUEJACKET TWIT SOUR WITBIER
  • Dinner

    • Mackerel Crudo with Caraway Crumbs, Apples, and Bacon
    • BLUEJACKET BURNING BUSH BRETT TRIPEL ​
    • Smoked Polenta Tortellini with Trumpet Mushrooms, Everona Dairy Stony Man Cheese, Hen’s Egg Yolk, and Winter Truffles
    • Tascante Ghiaia Nera Nerello Mascalese 2011 
    • Garlic-Crusted Rockfish with Braised Shell Beans, Bitter Greens, and Virginia Ham Consommé
    • Gai’a Wild Ferment Santorini 2013
    • Seared Beef Rib-Eye with Gruyere Spaetzle, Blistered Red Cabbage, and Raspberry Vinegar Kohlrabi
    • Château Porto Carras Côtes de Meliton 2005
    • BLUEJACKET HIGH SOCIETY BARLEYWINE​
    • Coconut–Cream Cheese Crème Caramel with Exotic Spice Sorbet, Marinated Pineapple, and Basil
    • Bluejacket Mexican Radio Spiced Sweet Stout 
    • Petits Fours

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Sat, 03.29.2014
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

March 2015

S M T W T F S
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Beard Burger 'Bun' Anza Mon, 03.02.2015
 
Bern’s at the Beard House Tue, 03.03.2015
 
Beard on Books Wed, 03.04.2015
 
Napa, CA Wed, 03.04.2015
 
Chefs of MARC Thu, 03.05.2015
 
New York Meets Copenhagen Fri, 03.06.2015
 
Washington Bounty Sat, 03.07.2015
 
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9
10
11
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13
14
 
New York Icon, Reinvented Tue, 03.10.2015
 
Along the Spice Route Wed, 03.11.2015
 
Los Angeles Thu, 03.12.2015
 
One Cool Cat Thu, 03.12.2015
 
 
 
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21
 
 
Beard on Books Wed, 03.18.2015
 
Russian River Rendezvous Fri, 03.20.2015
 
 
 
Cambridge, MA Sat, 03.21.2015
 
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Taste of Nantucket Tue, 03.24.2015
 
Pittsburgh Wed, 03.25.2015
 
Scottsdale, AZ Thu, 03.26.2015
 
Michelin in Sonoma Thu, 03.26.2015
 
Palm Desert, CA Fri, 03.27.2015
 
Consider the Oyster Bar Fri, 03.27.2015
 
Palm Desert, CA Fri, 03.27.2015
 
Nourishing the Past Sat, 03.28.2015
 
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31
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Palm Desert, CA Fri, 03.27.2015
 
Las Vegas Sun, 03.29.2015
 
Nashville Buzz Tue, 03.31.2015
 
 
 
 
 
JBF Kitchen Cam