Chef Ian Kapitan and his team at the Beard House kitchen
Miniature Eggs Benedict with Poached Quail Eggs and Porchetta di Testa
Cinnamon Sugared Doughnuts with Coffee Gelée
Crab B.L.T. Sandwiches with Fried Green Tomatoes
Plating Crab B.L.T Sandwiches in the Beard House kitchen
Plating Duck Confit Sloppy Joes in the Beard House kitchen
Warm Lobster Salad with Frisée, Fingerling Potatoes, Lardons, and Smoked Shallot Vinaigrette
Behind the scenes in the Beard House kitchen
Roasted Wild Mushrooms with Smoked Ricotta, Red Wine Gastrique, Grilled Red Wine Bread, and Sunny-Side-Up Duck Egg
Foie Gras–Duck Confit Croque Madame with Maple Syrup Gastrique
Chocolate Bread Pudding with Salted Caramel and Ginger Cream
Bread puddingd baking in the Beard House kitchen
Brunch / Tea

Midwinter Brunch

Ian Kapitan

The Precinct, Cincinnati

After stints working with Susur Lee, Jean-Georges Vongerichten, David Bouley, and Craig Shelton, chef Ian Kapitan has landed in Long Island City, where his rustic American nose-to-tail cooking—and housemade charcuterie, preserves, and pickles—is garnering rave reviews.

 

Event photos taken by Tiffany Smith.

Related Info:

MENU

  • Hors d’Oeuvre

    • Miniature Eggs Benedict with Poached Quail Eggs and Porchetta di Testa
    • Cinnamon Sugared Doughnuts with Coffee Gelée
    • Crab B.L.T. Sandwiches with Fried Green Tomatoes
    • Duck Confit
    • Sloppy Joes
    • Spiced Bellini > Prosecco with White Peach Purée, St.-Germain, Jalapeño, and Mint Simple Syrup
  • Brunch

    • Warm Lobster Salad with Frisée, Fingerling Potatoes, Lardons, and Smoked Shallot Vinaigrette    
    • Paul Jaboulet Aîné Secret de Famille Viognier 2010
    • Roasted Wild Mushrooms with Smoked Ricotta, Red Wine Gastrique, Grilled Red Wine Bread, and Sunny-Side-Up Duck Egg
    • Red Newt Cellars Circle Label Riesling 2010
    • Foie Gras–Duck Confit Croque Madame with Maple Syrup Gastrique
    • Calina Carménère Reserve 2010
    • Chocolate Bread Pudding with Salted Caramel and Ginger Cream
    • Lemon Meringue Cocktail > Lemoncello with Domaine de Canton Ginger Liqueur, Lemon Juice, and Frothed Egg Whites

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Sun, 01.27.2013
  • 12:00 PM
  • The Beard House map
  • Members $80 / General Public $95
  • Call 212.627.2308 to reserve
 
 
 

December 2012

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Delmonico Decadence Mon, 12.03.2012
 
 
 
 
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The Ryland Inn Revisited Mon, 12.10.2012
 
 
Beard on Books Wed, 12.12.2012
 
From Scratch Sessions: Pie Wed, 12.12.2012
 
Best of Blais Thu, 12.13.2012
 
Italian-American Christmas Fri, 12.14.2012
 
Brewmaster’s Banquet Sat, 12.15.2012
 
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Las Vegas Mon, 12.17.2012
 
Capital Christmas Mon, 12.17.2012
 
Vibrant Italian Tue, 12.18.2012
 
Alison’s Holiday Feast Wed, 12.19.2012
 
White Truffle Extravaganza Thu, 12.20.2012
 
 
 
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JBF Awards