Chef Jay Caputo with members of his team in the Beard House kitchen
Spring Lamb Loin with English Pea Pesto
Serrano-Wrapped Miniature Grilled Cheese Sandwiches
Chicken Cracklings with Smoked Paprika
Foie Gras Torchon with Meyer Lemon Marmalade
Boquerones with Dried Olives, Crispy Capers, and Lemon Oil
Raw Spring Asparagus Salad with Roasted Hot and Sweet Peppers, Asparagus Purée, and Pecorino Consommé
Octopus a la Plancha with Chorizo Picante, Artichokes, Preserved Lemon, Red Onions, Blood Orange, and Mint
Wild Rockfish with Spring-Dug Parsnips, Miniature Gnocchi, Ramp Leaves, Maitake Mushrooms, and Lobster Essence
Heritage Pork Cheeks and Smoked Bacon Lasagne with Fennel Soubise, Green Garlic, Gaeta Olives, Sweet 100 Tomatoes, and Cheek Foam
Grilled Wagyu Beef Calotte with Wagyu Beef Cheek Empanada, Caramelized Brussels Sprouts, and Mantequilla Enojada
Strawberry Crema Catalana with Rhubarb Jam, Toasted Almond Soup, and Cocoa Nib Tuile
Assorted Chocolates and Confections
Dinner

Mid-Atlantic Mediterranean

Jay Caputo

Espuma Restaurant and Martini Bar, Rehoboth Beach, DE and Rose & Crown at Hotel Rodney, Lewes, DE

With mentors that include JBF Award winners like Bradley Ogden and Emily Luchetti, it comes as no surprise that Jay Caputo heads up one of the most acclaimed restaurants in the mid-Atlantic region, where the complex flavors of his eclectic Mediterranean dishes reveal his talent and pedigree.

Event photos taken by Tom Kirkman.

MENU

  • Hors d’Oeuvre

    • Spring Lamb Loin with English Pea Pesto
    • Paella Arancini
    • Serrano-Wrapped Miniature Grilled Cheese Sandwiches
    • Chicken Cracklings with Smoked Paprika
    • Foie Gras Torchon with Meyer Lemon Marmalade
    • Lomo Ravioli with White Beans
    • Boquerones with Dried Olives, Crispy Capers, and Lemon Oil
    • Bodegas Pinord Bling Cava NV
    • Sherry–Apricot Apéritifs
  • Dinner

    • Raw Spring Asparagus Salad with Roasted Hot and Sweet Peppers, Asparagus Purée, and Pecorino Consommé
    • Lee Family Farm Silvaspoons Vineyard Verdelho 2010
    • Octopus a la Plancha with Chorizo Picante, Artichokes, Preserved Lemon, Red Onions, Blood Orange, and Mint
    • Hendry Hendry Vineyard Albariño 2011
    • Wild Rockfish with Spring-Dug Parsnips, Miniature Gnocchi, Ramp Leaves, Maitake Mushrooms, and Lobster Essence
    • Louis Latour Pouilly-Fuissé 2011
    • Heritage Pork Cheeks and Smoked Bacon Lasagne with Fennel Soubise, Green Garlic, Gaeta Olives, Sweet 100 Tomatoes, and Cheek Foam
    • Borsao Tres Picos Garnacha 2009
    • Grilled Wagyu Beef Calotte with Wagyu Beef Cheek Empanada, Caramelized Brussels Sprouts, and Mantequilla Enojada
    • Bodegas Volver Single Vineyard Tempranillo 2010
    • Blood Orange–Coconut Semifreddo
    • Strawberry Crema Catalana with Rhubarb Jam, Toasted Almond Soup, and Cocoa Nib Tuile
    • Ruby Donna Moscato 2011
    • Assorted Chocolates and Confections
    • Wines generously provided by Vintage Imports, Inc. and Specialty Wines & Liquors, Inc.

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 03.07.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

October 2014

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