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
  • Call 212.627.2308 to reserve
 
 
 

May 2013

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Greenhouse Gallery Wed, 05.01.2013
 
Costa Mesa, CA Wed, 05.01.2013
 
Essence of Spain Wed, 05.01.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
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Greenhouse Gallery Wed, 05.01.2013
 
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Greenhouse Gallery Wed, 05.01.2013
 
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Stone Crab Celebration Wed, 05.08.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Fifth Quarter Thu, 05.09.2013
 
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Bubbles, Bubbles, Bubbles! Fri, 05.10.2013
 
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Greenhouse Gallery Wed, 05.01.2013
 
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Modern Maine Farmhouse Fri, 05.17.2013
 
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Greenhouse Gallery Wed, 05.01.2013
 
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The New Classic Mon, 05.20.2013
 
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A Night of Film and Food Tue, 05.21.2013
 
Uncommonly Fabulous Tue, 05.21.2013
 
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Beard on Books Wed, 05.22.2013
 
On a Lark Wed, 05.22.2013
 
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Essence of Portland Thu, 05.23.2013
 
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Greenhouse Gallery Wed, 05.01.2013
 
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Greenhouse Gallery Wed, 05.01.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
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Beach Chic Wed, 05.29.2013
 
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Chesapeake Bounty Thu, 05.30.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
 
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