Chefs Matt Jennings and Beau Vestal and their team in the Beard House kitchen
Chou Farci de Foie Gras > Miniature Shredded Duck and Foie Gras–Stuffed Cabbages
Caillettes du Porc > Pork Shoulder–Chicken Liver Sausages with Late Summer Tomato Jam
Potage Parmentier > Potato, Leek, and Sweet Corn Bisque with Pistou
Pissaladière > House-Cured Meats with Oil-Cured Olives and Spicy Arugula
Aubergines et Agneau en Pistouille > Smoked Eggplant Terrine And Lamb Confit à La Grecque with Nightshades and Basil
Langue de Boeuf à l'Aigre-Doux > Slow-Cooked Rhode Island Beef Tongue with Sweet-And-Sour Flavors, Bone Marrow, and Rye Pierogi
Coquilles St. Jacques à la Provençal > Roasted New Bedford Sea Scallop with Ratatouille Vinaigrette, Saffron Potato Crisp, and Verjus
Boeuf à la Bourguignonne > Overnight Brisket with Potato Fondue, Foraged Hen of the Woods Mushrooms, and Smoked Trotter Croustillant
Little Rhody Peach Tarte Tatin with Whipped Honey, Whipped Cream, and Berries
Celebrating Julia Child's 100th at the Beard House
Dinner

Julia Child Centennial Celebration

Matt Jennings
Farmstead and La Laiterie, Providence

Beau Vestal
New Rivers, Providence

Few have truly altered the course of the American culinary landscape, and the venerable Julia Child tops the list. Join Providence chefs Matt Jennings and Beau Vestal at the Beard House to fête her 100th birthday with exquisite reinventions of her classic dishes—all paired with delectable French wines, bien sûr.

 

Event photos taken by Eileen Miller.

MENU

  • Hors d’Oeuvre

    • Chou Farci de Foie Gras > Miniature Shredded Duck and Foie Gras–Stuffed Cabbages
    • Caillettes du Porc > Pork Shoulder–Chicken Liver Sausages with Late Summer Tomato Jam
    • Potage Parmentier > Potato, Leek, and Sweet Corn Bisque with Pistou
    • Pissaladière > House-Cured Meats with Oil-Cured Olives and Spicy Arugula
    • Galettes au Constant Bliss > Vermont Cheese Wafers with Quail Eggs and Caviar
    • Gentiane Spritzes > Gentiane with Soda, Lemon, and Ice
    • Jean-François Mérieau Bulles NV
  • Dinner

    • Aubergines et Agneau en Pistouille
    • Smoked Eggplant Terrine And Lamb Confit à La Grecque with Nightshades and Basil
    • Hugel et Fils Hommage à Jean Hugel Pinot Gris 2008
    • Langue de Boeuf à l'Aigre-Doux
    • Slow-Cooked Rhode Island Beef Tongue with Sweet-And-Sour Flavors, Bone Marrow, and Rye Pierogi
    • Domaine de La Janasse Côtes du Rhône 2008
    • Coquilles St. Jacques à la Provençal
    • Roasted New Bedford Sea Scallop with Ratatouille Vinaigrette, Saffron Potato Crisp, and Verjus
    • Triennes Vin de Pays du Var Rosé 2011
    • Boeuf à la Bourguignonne
    • Overnight Brisket with Potato Fondue, Foraged Hen of the Woods Mushrooms, and Smoked Trotter Croustillant
    • Louis Latour le Pinot Noir Chanfleure 2005
    • Little Rhody Peach Tarte Tatin with Whipped Honey, Whipped Cream, and Berries
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 09.18.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

April 2015

S M T W T F S
29
30
31
1
2
3
4
 
 
 
Enlightened Eaters Thu, 04.02.2015
 
 
 
5
6
7
8
9
10
11
 
Spring in Marin Tue, 04.07.2015
 
 
SoCal Farmhouse Wed, 04.08.2015
 
 
Vail, CO Fri, 04.10.2015
 
Rustic Modern Vermont Fri, 04.10.2015
 
 
12
13
14
15
16
17
18
 
Songkran: Lao New Year Tue, 04.14.2015
 
Naples, FL Wed, 04.15.2015
 
Dean James Max and Friends Wed, 04.15.2015
 
Chicago Thu, 04.16.2015
 
 
Legendary Gem of Atlanta Fri, 04.17.2015
 
19
20
21
22
23
24
25
 
 
Women of the Wild West Wed, 04.22.2015
 
 
 
Dayton, OR Sat, 04.25.2015
 
Laetitia Wine Celebration Sat, 04.25.2015
 
26
27
28
29
30
1
2
 
Dynamic Duo Mon, 04.27.2015
 
Beltane in the Berkshires Tue, 04.28.2015
 
Gulf to Gotham Wed, 04.29.2015
 
Nashville Thu, 04.30.2015
 
Provocatively Elegant Thu, 04.30.2015
 
 
 
JBF Kitchen Cam