Chef Brian Voltaggio and chef Dylan Fultineer with their teams along with Lamb Shepherd Craig Rogers and Oysterman Travis Croxton at the Beard House
Mixologist Derek Brown and his team at the Beard House
Raw Bar > Olde Salt Clams with Tomato Confit and Horseradish; Rappahannock River Oysters and Olde Salt Oysters with Nori Granité; and Lamb Tartare
Oyster Velouté with Northern Lights Caviar
Summer Flounder Ceviche with Meyer Lemon, Black Olives, Pickled Chilies, and Herb Crackers
Hay-Smoked Oysters with Green Apples and Pickling Spice
Lamb's Club Cocktail > Green Hat Gin with Sweet Vermouth, Dry Vermouth, and Benedictine Liquer
Rye Julep > Catoctine Creek Roundstone Rye Whisky with Gomme Syrup and Kentucky Colonel Mint
Celery Gazpacho with Olde Salt Clams, Pickled Vegetables, Herbs, and Flowers
Sea Scallop in its Shell with Roe, Onion Soubise, English Peas, and Pickled Mushrooms
Lambs and Clams > Merguez Sausage and Steamed Clams with Sofrito, Heirloom Beans, Cavolo Nero, and Amontillado Sherry
Ras el Hanout–Spiced Border Springs Farm Lamb with Pickled Tongue, Ramps, and Chickpeas
Chocolate, Honey, and Caramel Textures
Dinner

Lambs and Clams

Bryan Voltaggio
Volt, Lunchbox, and Family Meal, Frederick, MD; and RANGE, Washington, D.C.

Lamb Shepherd Craig Rogers
Border Springs Farm, Patrick Springs, VA

Oysterman Travis Croxton
Rappahannock River Oysters, Topping, VA

Dylan Fultineer
Rappahannock, Richmond, VA

Mixologist Derek Brown
The Columbia Room and The Passenger, Washington, D.C.

Virginia shepherd Craig Rogers and oysterman Travis Croxton are known across the country for their eagerly anticipated, raucous parties during which chefs gather to feast on lamb, shellfish, and moonshine. Join us when the dynamic duo, along with a talented group of colleagues, bring their storied fête to the Beard House.

Event photos taken by Ken Goodman.

MENU

  • Hors d’Oeuvre

    • Raw Bar > Olde Salt Clams with Tomato Confit and Horseradish; Rappahannock River Oysters and Olde Salt Oysters with Nori Granité; and Lamb Tartare
    • Oyster Velouté with Northern Lights Caviar
    • Summer Flounder Ceviche with Meyer Lemon, Black Olives, Pickled Chilies, and Herb Crackers
    • Hay-Smoked Oysters with Green Apples and Pickling Spice
    • Crispy Lamb Neck with Preserved Lemon, Kalamata Olives, and Mustards
    • Lamb's Club Cocktail > Green Hat Gin with Sweet Vermouth, Dry Vermouth, and Bénédictine Liqueur
    • Rye Julep > Catoctin Creek Roundstone Rye Whisky with Gomme Syrup and Kentucky Colonel Mint
  • Dinner

    • Celery Gazpacho with Olde Salt Clams, Pickled Vegetables, Herbs, and Flowers
    • Thibaut-Janisson Blanc de Chardonnay Brut NV
    • Sea Scallop in its Shell with Roe, Onion Soubise, English Peas, and Pickled Mushrooms
    • King Family Vineyards Viognier 2011 
    • Lambs and Clams > Merguez Sausage and Steamed Clams with Sofrito, Heirloom Beans, Cavolo Nero, and Amontillado Sherry
    • Michael Shaps Wild Meadow Vineyard Chardonnay 2008
    • Ras el Hanout–Spiced Border Springs Farm Lamb with Pickled Tongue, Ramps, and Chickpeas
    • Barboursville Vineyards Octagon 2008
    • Chocolate, Honey, and Caramel Textures
    • Veritas Vineyards Othello 2010​

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 04.10.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

April 2014

S M T W T F S
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Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Coast-to-Coast Cool Thu, 04.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Farmstead Feast Fri, 04.04.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Sonoma, CA Sat, 04.05.2014
 
Oregon Meets Mediterranean Sat, 04.05.2014
 
6
7
8
9
10
11
12
Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
The Art of American Omakase Mon, 04.07.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Beard on Books Wed, 04.09.2014
 
Chicago Wed, 04.09.2014
 
Spirit of the Southwest Wed, 04.09.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Spring Is in the Air Thu, 04.10.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
D.C. Chef to Watch Sat, 04.12.2014
 
13
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Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Second-Night Passover Seder Tue, 04.15.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Heading South Wed, 04.16.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Sultan's Pantry Thu, 04.17.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
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21
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26
Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Modern Japanese Izakaya Mon, 04.21.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Made in Memphis Tue, 04.22.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Enlightened Eaters Wed, 04.23.2014
 
Washington, D.C. Wed, 04.23.2014
 
World of Umami Burger Wed, 04.23.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Luscious Italian Thu, 04.24.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Springtime Latin Lunch Fri, 04.25.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
In Good Food We Trust Sat, 04.26.2014
 
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30
1
2
3
Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Garden Spring Fling Mon, 04.28.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Coastal Kitchen Tue, 04.29.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Vegas Glitz Wed, 04.30.2014
 
 
 
 
JBF Awards