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
  • 212.627.2308
 
 
 

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