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
 
 
 

March 2013

S M T W T F S
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Greenhouse Gallery Fri, 03.01.2013
 
The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
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Great Neighborhood Brunch Sun, 03.03.2013
 
Philippe Chin and Friends Mon, 03.04.2013
 
Ode to Local Tue, 03.05.2013
 
Enlightened Eaters Wed, 03.06.2013
 
Coastal Cuisine Wed, 03.06.2013
 
Scottsdale, AZ Thu, 03.07.2013
 
Mid-Atlantic Mediterranean Thu, 03.07.2013
 
Beach Fare and Cocktails Fri, 03.08.2013
 
Big Beef, Big Red Sat, 03.09.2013
 
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Ooh La l’Amour Mon, 03.11.2013
 
From Scratch Sessions Tue, 03.12.2013
 
From Garden to Table Tue, 03.12.2013
 
Beard on Books Wed, 03.13.2013
 
The Latin Road Home Wed, 03.13.2013
 
The Beauty of Basilicata Thu, 03.14.2013
 
Modern Chinese Fri, 03.15.2013
 
 
 
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Charleston, SC Mon, 03.18.2013
 
Culinary Whimsy Mon, 03.18.2013
 
Norouz: Persian New Year Tue, 03.19.2013
 
A Taste of Korea Wed, 03.20.2013
 
Bay Area Brasserie Thu, 03.21.2013
 
Innovative Seafood Fri, 03.22.2013
 
Sophisticated French Sat, 03.23.2013
 
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Second Night Passover Seder Tue, 03.26.2013
 
Beard on Books Wed, 03.27.2013
 
¡Viva Pensacola! Wed, 03.27.2013
 
 
Chic Italian Luncheon Fri, 03.29.2013
 
 
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JBF Kitchen Cam