Chef Tyler Anderson and his team in the Beard House kitchen
Fluke with Pickled Blueberries, Puffed Wild Rice, and Buttermilk
Fried Clams with Pepper Aïoli
Plating hors d'oeuvres in the Beard House kitchen
Pickled Squash with Fatback and Womanchego Cheese
Hearth-Baked Carrot Terrine with Charred Onion Soubise, Carrot Top and Cashew Pesto, and Quinoa
Plating Carrot Terrine in the Beard House kitchen
Cured Swordfish with Veal Sweetbreads, Absinthe Froth, and Apple
Roasted Hen with Smoked Barley, Pickled Garlic Scapes, and Black Trumpet Mushrooms
Sausage-Wrapped Bison Loin Salt-Roasted Beets, Strawberry–Rhubarb Preserves, Sesame, and Celery Root Purée
Dinner

Inspired New England

Tyler Anderson

Millwright's Restaurant and Tavern, Simsbury, CT

An alum of Vermont’s Equinox, chef Tyler Anderson has brought his prodigious talent and imaginative vision to his first solo venture. At Millwright’s Restaurant and Tavern, Anderson treats diners to refined New England cuisine “that both dazzles and delights,” as per a rave review in the New York Times.

Event photos taken by Joan Garvin.

MENU

  • Hors d’Oeuvre

    • Fluke with Pickled Blueberries, Puffed Wild Rice, and Buttermilk
    • Fried Clams with Pepper Aïoli
    • Pickled Squash with Fatback and Womanchego Cheese
    • Crispin The Saint Maple-Infused Hard Apple Cider
  • Dinner

    • Hearth-Baked Carrot Terrine with Charred Onion Soubise, Carrot Top and Cashew Pesto, and Quinoa
    • The Miller’s Fizz Cocktail
    • Cured Swordfish with Veal Sweetbreads, Absinthe Froth, and Apple
    • Mas Fi Brut Rosé Cava NV
    • Roasted Hen with Smoked Barley, Pickled Garlic Scapes, and Black Trumpet Mushrooms
    • Harpoon UFO White Ale
    • Sausage-Wrapped Bison Loin Salt-Roasted Beets, Strawberry–Rhubarb Preserves, Sesame, and Celery Root Purée
    • Domaine Jean Grivot Nuits-St. Georges 1er Cru Roncière 2006
    • Maple and Milk
    • Two Hands Brilliant Disguise Moscato 2011

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 01.28.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

April 2013

S M T W T F S
31
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4
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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