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
 
 
 

March 2013

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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