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
 
 
 

October 2013

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Greenhouse Gallery Mon, 09.02.2013
 
Boston Tea Party Sun, 10.06.2013
 
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Greenhouse Gallery Mon, 09.02.2013
 
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Greenhouse Gallery Mon, 09.02.2013
 
 
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