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.
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
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.
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