Chef Brian Lewis and his team in the Beard House kitchen
Osetra Caviar Brioche with Beets and Mandarin
Sea Urchin Toasts with Salted Peaches, Cipolline, and Lardo
Zuca di Napoli with Hazlenut-Mangalica Ham Crumble
Maine Diver Scallop Crudo with Radish Flowers, Pickled Plums, and Yuzu–Habanero Vinaigrette
Heirloom Tomato Hearts with Foraged Herbs, Goat’s Milk Curds, and Candied Black Olives
Sweet Corn Tortelloni with Nasturtium, Sheep’s Milk Yogurt, and Chanterelles
Warm Spanish Octopus Salad with Pimentón, Fermented Black Garlic, Guanciale, and Pea Shoots
Four Story Hill Farm Beef Short Ribs with Anson Mills Grits, Dried Cherries, and Candied Bacon
Drunken Peach Shortbread with Pinot-Poached Peaches, Wheat Beer, and Vanilla Ice Cream
Petits Fours > Tomato–Basil Marshmallows
Dinner

Luscious Locavore Cuisine

Brian Lewis

elm, New Canaan, CT

After collaborating with actor Richard Gere to develop the renowned Bedford Post Inn’s exceptional restaurants, chef Brian Lewis has now garnered widespread acclaim for his first solo venture, elm. With his seasonally driven menu and deep commitment to local farmers and artisans, chef Lewis produces masterfully prepared modern American cuisine.

 

Event photos taken by Lisa Ozag.

Related Info:

MENU

  • Hors d'Oeuvre

    • Sunchokes with Osetra Caviar
    • Sea Urchin Toasts with Salted Peaches, Cipolline, and Lardo
    • Chicharrones with Bottarga di Tonno
    • Bacon and Eggs
    • Yuzu Sours > St. George Gin with Yuzu Juice and Ginger–Mint Simple Syrup
    • Collalto Conegliano Valdobbiadene Brut Prosecco Superiore NV
  • Dinner

    • Maine Diver Scallop Crudo with Radish Flowers, Pickled Plums, and Yuzu–Habanero Vinaigrette  
    • Domaine Les Hautes Noëlles Serge Batard Vigneron Les Granges Muscadet Muscadet Côtes De Grandlieu Sur Lie 2010
    • Heirloom Tomato Hearts with Foraged Herbs, Goat’s Milk Curds, and Candied Black Olives
    • Punta Crena Vigneto Ca Da Rena Pigato 2010
    • Warm Spanish Octopus Salad with Pimentón, Fermented Black Garlic, Guanciale, and Pea Shoots
    • Martin Schaetzel Cuvée Réserve Pinot Blanc 2010
    • Sweet Corn Tortelloni with Nasturtium, Sheep’s Milk Yogurt, and Chanterelles
    • Crowley Willamette Valley Pinot Noir 2010
    • Four Story Hill Farm Veal Hay and Ash with Hazelnut Crumble, Mangalitsa Ham, and Farro
    • R. López De Heredia Viña Tondonia Red Reserva 2001
    • Drunken Peach Shortbread with Pinot-Poached Peaches, Wheat Beer, and Vanilla Ice Cream
    • Domaine Berthoumieu Symphonie D’automne Pacherenc Du Vic Bilh 2007
    • Petits Fours > Tomato–Basil Marshmallows

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 09.12.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

April 2013

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Under the Sea Tue, 04.02.2013
 
Beard on Books Wed, 04.03.2013
 
Boston Seafood Celebration Wed, 04.03.2013
 
 
Modern Debut Fri, 04.05.2013
 
French Creole Meets Italian Sat, 04.06.2013
 
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Spring Elegance Mon, 04.08.2013
 
Three-Star Italian Tue, 04.09.2013
 
Enlightened Eaters Wed, 04.10.2013
 
Lambs and Clams Wed, 04.10.2013
 
Rioja Celebration Thu, 04.11.2013
 
Rocky Mountain Retreat Fri, 04.12.2013
 
 
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Baker’s Brunch Sun, 04.14.2013
 
Memphis Sun, 04.14.2013
 
Luxury Sonoma Tue, 04.16.2013
 
Chicago Michelin Star Wed, 04.17.2013
 
Comfort Me with Spring Thu, 04.18.2013
 
Aegean Idyll Fri, 04.19.2013
 
Providence Heritage Sat, 04.20.2013
 
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Modern Italian Mon, 04.22.2013
 
 
Savoring Thai Flavors Wed, 04.24.2013
 
Market-Fresh Montauk Thu, 04.25.2013
 
 
Peruvian Panache Sat, 04.27.2013
 
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Sierra Nevada Foothills Tue, 04.30.2013
 
 
 
 
 
JBF Kitchen Cam