Masks for Mardi Gras at the Beard House
Smoked Lamb Merguez Sausage Corn Dogs with Buttermilk Curry and Preserved Stone Fruits
Delaney Barbecue's Famous Brisket
Behind the scenes in the Beard House kitchen
Pork Fat Tarts with Blood Sausage and Quince
Beads for Mardi Gras at the Beard House
Pork Liver Pâté with Peruvian Pepper Jelly and Saltine Crackers
House-Smoked Sablefish with Pickled Beets and Sour Cream
Chef Ginevra Iverson plating in the Beard House kitchen
Massachusetts Sea Scallops with Pear and Horseradish for the Maison Premiere Seafood Tower
Massachusetts Bay Scallops with Lemongrass and Thai Basil for the Maison Premiere Seafood Tower
Chef Jared Stafford-Hill prepares oysters for the Maison Premiere Seafood Tower
Setting up the Maison Premiere Seafood Tower : Assorted East Coast, West Coast, Kumamoto, Belon, and Olympia Oysters; Massachusetts Sea Scallops with Pear and Horseradish; Massachusetts Bay Scallops with Lemongrass and Thai Basil; New England–Style Nova Scotia Lobster; Maine Crab with Piment d’Espelette and Rouille; Maine Sea Urchin with Marinated Pineapple; and Long Island Razor Clams with Celery Root and Apple
Astor Bake Shop’s King Cake and Sweets Table
Astor Bake Shop’s Sweets Table
Astor Bake Shop’s Sweets Table
7th Ward Slick > Banks Rum with Cardenal Mendoza Brandy, Green Chartreuse, Chilies, Whipped Peychaud’s Bitters, and Yoo-hoo Float
Chef William Horowitz and members of his team making drinks at the Beard House
Pickle Back > Whiskey with Pickle Juice Shot
Maison Absinthe Colada > Absinthe Verte with Rhum J.M. Rum, Crème de Menthe, Pineapple, Lemon Juice, and Coconut
Special Event

Mardi Gras Decadence

Preston Clark
Resto and the Cannibal, NYC

Daniel Delaney
Delaney Barbecue, Brooklyn, NY

William Horowitz
Ducks Eatery, NYC

Eric Korsh and Ginevra Iverson
Calliope, NYC

George McKirdy
Astor Bake Shop, Astoria, NY

Jared Stafford-Hill
Maison Premiere, Brooklyn, NY

We’ve rounded up a team of New York chefs to bring you an indulgent taste of Mardi Gras. Join us for this spirited walk-around party featuring delicious bites and festive cocktails.

Event photos taken by Mira Zaki.

MENU

  • Smoked Lamb Merguez Sausage Corn Dogs with Buttermilk Curry and Preserved Stone Fruits
  • Country Gumbo with Aged Smoked Duck, Pickled Oysters, Black Garlic Roux, and Young Fennel
  • Delaney Barbecue's Famous Brisket
  • Delaney Barbecue's Famous Sweet-and-Smoky Pork Ribs
  • Pork Fat Tarts with Blood Sausage and Quince
  • Pork Liver Pâté with Peruvian Pepper Jelly and Saltine Crackers
  • House-Smoked Sablefish with Pickled Beets and Sour Cream
  • Scallop Crudo with Blood Orange, Grapefruit, and Arbequina Olive Oil
  • Maison Premiere Seafood Tower > Assorted East Coast, West Coast, Kumamoto, Belon, and Olympia Oysters; Massachusetts Sea Scallops with Pear and Horseradish; Massachusetts Bay Scallops with Lemongrass and Thai Basil; New England–Style Nova Scotia Lobster; Maine Crab with Piment d’Espelette and Rouille; Maine Sea Urchin with Marinated Pineapple; and Long Island Razor Clams with Celery Root and Apple    
  • Astor Bake Shop’s King Cake and Sweets Table

    • 7th Ward Slick > Banks Rum with Cardenal Mendoza Brandy, Green Chartreuse, Chilies, Whipped Peychaud’s Bitters, and Yoo-hoo Float
    • Pickle Back > Whiskey with Pickle Juice Shot
    • Liefmans Goudenband Beer
    • Sofie 75 > Beefeater Gin with Lemon Juice, Simple Syrup, Goose Island Sofie Ale, Orange Bitters, and Orange Peel
    • Frenchmen’s Roulette > Old Overholt Rye Whiskey with Rittenhouse Rye Whiskey, Absinthe, Maraschino Cherry, and Creole Bitters
    • Maison Absinthe Colada > Absinthe Verte with Rhum J.M. Rum, Crème de Menthe, Pineapple, Lemon Juice, and Coconut
    • Champagne and fine wine
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 02.12.2013
  • 6:30 PM
  • The Beard House map
  • Members $100 / General Public $125
  • 212.627.2308
 
 
 

April 2015

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