Chef Anthony Sasso and his team in the Beard House kitchen
Razor Clams with Jamón Ibérico Vinaigrette
Croquetas de Paella with Squid Ink Aïoli
Boquerones with Hudson Valley Manteca and Balsamico de Jerez
Behind the scenes in the Beard House kitchen
Grass-Fed Lamb Loin Crudo with Baby Swiss Chard, Raw Brussels Sprouts, Don Bocarte Cantabrian Anchovies, Beef Marrow Croutons, and Scallion Ash
Andalucian Olive Oil–Poached Pork Belly with Sea Urchin Broth, Head-On Catalan Gamba, Celery Root Purée, and Parsnip Chips
Atlantic Calamari a la Plancha and Stuffed Quail with Sweet Potato Suquet a la Catalana, Shaved Golden Beets, Marcona Almond Picada, and Puffed Basil Seeds
Tocinillos de Cielo Custard with Golden Raisins
Lunch

Mar y Muntanya: A Catalan Lunch

Anthony Sasso

Casa Mono and Bar Jamón, NYC

Wine Director Ashley Santoro
Casa Mono, NYC

It was during a trip to Catalunya, Spain's famed food-loving region, that Anthony Sasso decided to be a chef. Now the chef de cuisine of tapas temple Casa Mono, Sasso skillfully executes a daring menu that features the type of inventive, Catalan-inspired dishes that will be served at this sea-and-land-themed lunch.

 

Event photos taken by Joan Garvin.

Related Info:

MENU

  • Hors d'Oeuvre

    • Razor Clams with Jamón Ibérico Vinaigrette
    • Croquetas de Paella with Squid Ink Aïoli
    • Boquerones with Hudson Valley Manteca and Balsamico de Jerez
    • Gramona Imperial Gran Reserva Cava 2006
  • Luncheon

    • Grass-Fed Lamb Loin Crudo with Baby Swiss Chard, Raw Brussels Sprouts, Don Bocarte Cantabrian Anchovies, Beef Marrow Croutons, and Scallion Ash
    • R. López de Heredia Viña Gravonia Crianza Rioja Blanco 2003    
    • Andalucian Olive Oil–Poached Pork Belly with Sea Urchin Broth, Head-On Catalan Gamba, Celery Root Purée, and Parsnip Chips
    • Lustau Almacenista Manuel Cuevas Jurado Manzanilla Amontillada NV
    • Atlantic Calamari a la Plancha and Stuffed Quail with Sweet Potato Suquet a la Catalana, Shaved Golden Beets, Marcona Almond Picada, and Puffed Basil Seeds
    • Dominio Do Bibei Lalama Ribeira Sacra 2008
    • Tocinillos de Cielo Custard with Golden Raisins
    • Bodegas Hidalgo Cream Alameda Sherry NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 12.07.2012
  • 12:00 PM
  • The Beard House map
  • Members $80 / General Public $95
  • Call 212.627.2308 to reserve
 
 
 

April 2013

S M T W T F S
31
1
2
3
4
5
6
 
 
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
 
7
8
9
10
11
12
13
 
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
 
 
14
15
16
17
18
19
20
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
 
21
22
23
24
25
26
27
 
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
 
28
29
30
1
2
3
4
 
 
Sierra Nevada Foothills Tue, 04.30.2013
 
 
 
 
 
JBF Kitchen Cam