Molly McCook
Dinner

Louisiana Heirloom

Molly McCook

Ellerbe Fine Foods, Fort Worth, TX

Louisiana transplant Molly McCook of Ellerbe Fine Foods has earned national acclaim (including a spot on Bon Appétit’s list of 10 Best New Restaurants) for her gracious farmhouse cooking. At this dinner McCook will pay homage to her native state with an elegant, Gulf Coast–inspired menu prepared with heirloom and local ingredients.

Related Info:

MENU

  • Hors d'Oeuvre

    • Louisiana Crayfish–Smoky Andouille Sausage Tartlets with Green Onions and Paprika
    • Heritage Pork Rillettes with Brazos Valley Cornmeal–Thyme Crackers, Cox Farm Port-Candied Fig Preserves, and Toasted Texas Peanuts
    • Latte Da Dairy Chèvre Beignets with Granny Clare’s Citrus Powder and Local Wildflower Honey
    • Crispy Frogs’ Legs with Parsley and Preserved Lemon Rémoulade
    • Champagne Jean Laurent Blanc de Blancs Brut NV
  • Dinner

    • Gulf Seafood–Summer Shell Pea Salad with Campbell Farms Popcorn Rice, Scott Farm Brandywine Tomatoes, Roasted Peppers, Marinated Squash, and Lemon–Sorrel Vinaigrette 
    • Domaine des Baumard Clos du Papillon Savennières 2009
    • Rabbit Roulade and Crisped Rabbit Ribs with Applewood-Smoked Bacon, Cornbread Stuffing, Stone-Ground Mustard Sauce, Parker County Peaches, and Roasted Celery Root and New Potatoes
    • Ken Wright Cellars Freedom Hill Vineyard Pinot Noir 2012
    • Smoky Ham Hock–Creole Cream Cheese Raviolo with B&G’s Garden Zucchini Mousseline, Peas and Tendrils, Roasted Cipolline, and Herb-Scented Bread Crumbs
    • Bruno Giacosa Barbera d’Alba 2011
    • Braised Beef Cheeks with Roasted Morel Mushrooms, Summer Corn Purée, Spinach–Swiss Chard Soufflé, Bone Marrow Demi-Glace, and Pickled Onion Relish
    • Robert Foley Vineyards Claret 2010
    • Louisiana Cane Syrup Cake with Cowtown Farmers’ Market Berries, Paula’s Texas Orange Liqueur, Old-Fashioned Buttermilk Ice Cream, and Candied Millican Pecan Company Pecans
    • Donnafugata Ben Ryé 2010

Event DetailsReservation Policy >

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  • Mon, 06.09.2014
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

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