Travis Croxton and Craig Rogers
Dylan Fultineer
Nick Macri
Dinner

Lambs and Clams

Oysterman Travis Croxton

Brine, Fairfax, VA, Merroir and Rappahannock River Oysters, Topping, VA; Rappahannock, Richmond, VA; Rappahannock Oyster Bar, Washington, D.C.; and Rocksalt, Charlotte, NC, and Charlottesville, VA

Lamb Shepherd Craig Rogers

Border Springs Farm, Patrick Springs, VA

Dylan Fultineer

Rappahannock, Richmond, VA

Nick Macri

Border Springs at Reading Terminal Market, Philadelphia

Back by popular demand, lamb shepherd Craig Rogers and oysterman Travis Croxton are reviving their storied feast at the Beard House. This can’t-miss event will mimic the pair’s annual party during which chefs gather to feast on lamb, shellfish, and moonshine, this time with the help of some talented friends and colleagues, and outstanding Virginia wine and beer.

MENU

  • Hors d'Oeuvre

    • Rappahannock River Oysters with Nori Granité and Trout Caviar
    • Lamb Tartare with Whipped Grayson Cheese, Capers, Pickled Chiles, and Mint
    • Baked Olde Salt Clams with Merguez Sausage, Sofrito, and Toasted Bread Crumbs
    • Virginia Blue Crab with Avocado, Lime, and Crème Fraîche
    • Smoked Lamb Ribs with Virginia Cider Glaze and Toasted Peanuts
    • Lambic > Old Rip Van Winkle Bourbon Barrel–Fermented Belgian Blonde Ale made with Border Springs Farm Lamb
    • Clam Bake > Clam Gose Beer made with Rappahannock River Oysters Olde Salt Clams and Hemp Seeds
    • Foggy Ridge Cider Serious Cider
    • Thibaut-Janisson Blanc de Chardonnay Brut NV
  • Dinner

    • Lamb Broth–Steamed Olde Salt Clams with Charred Ramps, Lamb Bacon, and Mustard Oil
    • Pippin Hill Farm & Vineyards Viognier 2013
    • Charred Chesapeake Eel with Smoked Barcat Oysters, Spring Onions, Fava Beans, Piquillo Peppers, and Parsley
    • Boxwood Estate Winery Rosé 2013
    • Virginia Scallops and Braised Lamb Neck with Calasparra Rice, English Peas, Morel Mushrooms, and Green Garlic
    • Barboursville Vineyards Nebbiolo Reserve 2011
    • Lambchetta with White Anchovy Salsa Verde and Spring Radishes
    • Barboursville Vineyards Octagon XIV Edition 2010
    • Valley Shepherd Creamery Sheep’s Milk Cheese with Baby Lettuces and Candied Pistachios
    • Linden Vineyards Late Harvest Vidal 2007
    • Petits Fours > Assorted Pastries, Chocolates, and Caramels
    • Beer generously provided by brewmaster Hunter Smith of Champion Brewing Company; wines generously provided by the Virginia Wine Board and selected by Jason Tesauro, chief sommelier for Barboursville Vineyards.

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 05.28.2014
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

July 2015

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Chefs & Champagne® Sat, 07.25.2015
 
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