Ben Roche, Thomas Elliott Bowman, and there team at the Beard House
From the Sea > Oysters with Uni Crème and Edible Shells
From the Land > Chicken Liver Mousse and Egg Salad on Crispy Chicken Skin Crackers
From the Ground > Frozen Arugula–Herb Salad with Parmesan Cream and Crispy Brioche
Braised Pig’s Tail Croquettes with Whipped Cucumbers, Elderflowers, and Greek Salad Elements
Seasonal Carrot–Rooibos Soup with Pea Tendrils, Burrata, and White Chocolate
Hawaiian Striped Marlin with Hearts of Palm, Pineapple, Coconut, Hibiscus, and Macadamia Nuts
Ben Roche garnishing his Wagyu Flatiron Steaks
Wagyu Flatiron Steak with Maitake Mushrooms, Corn Pudding, Swiss Chard, and Pickled Rhubarb
Strawberry Forms > Fresh, Roasted, and Wild with Beet Frozen Yogurt, Lemon Thyme, White Chocolate, and Kalamata Olives
Dinner

Modern Vintage

Thomas Elliott Bowman

Baume & Brix, Chicago

Ben Roche

Baume & Brix, Chicago

Named after old-fashioned and present-day measurements used in winemaking, Baume & Brix is a study in duality: its two chefs cook dishes that bounce between the classic and the hypermodern. The only exception to the theme? The restaurant’s unwavering three-star review in the Chicago Tribune

Event photos taken by Tom Kirkman

Related Info:

MENU

  • Hors d’Oeuvre

    • From the Sea > Oysters with Uni Crème and Edible Shells
    • From the Land > Chicken Liver Mousse and Egg Salad on Crispy Chicken Skin Crackers
    • From the Ground > Frozen Arugula–Herb Salad with Parmesan Cream and Crispy Brioche
    • SZIGETI GRÜNER VELTLINER BRUT NV
  • Dinner

    • Braised Pig’s Tail Croquettes with Whipped Cucumbers, Elderflowers, and Greek Salad Elements
    • ARGIOLAS COSTAMOLINO 2012 
    • Seasonal Carrot–Rooibos Soup with Pea Tendrils, Burrata, and White Chocolate
    • LOIMER LENZ RIESLING 2010 
    • Hawaiian Striped Marlin with Hearts of Palm, Pineapple, Coconut, Hibiscus, and Macadamia Nuts
    • TERRA DI VULCANO AGLIANICO DEL VULTURE BISCEGLIA 2010 
    • Wagyu Flatiron Steak with Maitake Mushrooms, Corn Pudding, Swiss Chard, and Pickled Rhubarb
    • TASCA D'ALMERITA LAMÙRI NERO D'AVOLA 2010 
    • Strawberry Forms > Fresh, Roasted, and Wild with Beet Frozen Yogurt, Lemon Thyme, White Chocolate, and Kalamata Olives
    • Passion Fruit Daiquiri Pyramid
    • SAMOS VIN DOUX MUSCAT NV
    • Wines generously provided by Winebow.

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Sat, 06.22.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

April 2013

S M T W T F S
31
1
2
3
4
5
6
 
 
Under the Sea Tue, 04.02.2013
 
Beard on Books Wed, 04.03.2013
 
Boston Seafood Celebration Wed, 04.03.2013
 
 
Modern Debut Fri, 04.05.2013
 
French Creole Meets Italian Sat, 04.06.2013
 
7
8
9
10
11
12
13
 
Spring Elegance Mon, 04.08.2013
 
Three-Star Italian Tue, 04.09.2013
 
Enlightened Eaters Wed, 04.10.2013
 
Lambs and Clams Wed, 04.10.2013
 
Rioja Celebration Thu, 04.11.2013
 
Rocky Mountain Retreat Fri, 04.12.2013
 
 
14
15
16
17
18
19
20
Baker’s Brunch Sun, 04.14.2013
 
Memphis Sun, 04.14.2013
 
Luxury Sonoma Tue, 04.16.2013
 
Chicago Michelin Star Wed, 04.17.2013
 
Comfort Me with Spring Thu, 04.18.2013
 
Aegean Idyll Fri, 04.19.2013
 
Providence Heritage Sat, 04.20.2013
 
21
22
23
24
25
26
27
 
Modern Italian Mon, 04.22.2013
 
 
Savoring Thai Flavors Wed, 04.24.2013
 
Market-Fresh Montauk Thu, 04.25.2013
 
 
Peruvian Panache Sat, 04.27.2013
 
28
29
30
1
2
3
4
 
 
Sierra Nevada Foothills Tue, 04.30.2013
 
 
 
 
 
JBF Kitchen Cam