Forest Mushrooms with Madeira Crème, Montana Chèvre, and Thyme Pastry; Ham, Eggs, and Toast > Quail Eggs with House-Cured Mangalitsa Leg, and Summer Truffles on Brioche
Buffalo Carpaccio with Dried Tomato Confit, Preserved Meyer Lemon, and Miner’s Lettuce
Alaskan Halibut with Morels, Fiddlehead Ferns, Sweet Pea Mousse, and Nettles
Oyster and Brie Soup with Fennel-Cured Bacon, Chartreuse, Porcini, and Fennel Pollen
House-Cured Guanciale with Arugula, Parmigiano-Reggiano, and 20-Year-Old Aged Balsamic Vinegar
Berkshire Pork Belly Confit with Maple, Vanilla, Candied Ginger, and Microgreens
Foie Gras Cappuccino with Flathead Cherries, Whipped Duck Emulsion, and Cracklings
Elk Tenderloin with Pink Peppercorns, Huckleberries, Icewine, Ramps, and Sweet Potato Flan
Caramelized Seckel Pears with White Chocolate and Cardamom Sabayon
Dinner

Montana Unleashed

Andy Blanton

Café Kandahar, Whitefish, MT

Nestled amid the peaks of Montana’s mountainous landscape, Cafe Kandahar beckons foodies as well as outdoor enthusiasts to this rugged destination. For this Beard House dinner, chef Andy Blanton will pair his thoughtfully crafted cuisine with exquisite wines from Doubleback, FIGGINS, and Leonetti Cellar, all from Washington’s Walla Walla Valley.

Event photos by Krishna Dayanidhi.

MENU

  • Hors d’Oeuvre

    • Ham, Eggs, and Toast > Quail Eggs with House-Cured Mangalitsa Leg, and Summer Truffles on Brioche
    • Forest Mushrooms with Madeira Crème, Montana Chèvre, and Thyme Pastry
    • Dungeness Crab Profiteroles with Maitake Mushrooms and Saffron–Truffle Foam
    • Buffalo Carpaccio with Dried Tomato Confit, Preserved Meyer Lemon, and Miner’s Lettuce
    • Figgins Riesling 2010
  • Dinner

    • Alaskan Halibut with Morels, Fiddlehead Ferns, Sweet Pea Mousse, and Nettles
    • Figgins Riesling 2011
    • Oyster and Brie Soup with Fennel-Cured Bacon, Chartreuse, Porcini, and Fennel Pollen
    • Abeja Chardonnay 2009
    • House-Cured Guanciale with Arugula, Parmigiano-Reggiano, and 20-Year-Old Aged Balsamic Vinegar
    • Leonetti Cellar Sangiovese 2009
    • Berkshire Pork Belly Confit with Maple, Vanilla, Candied Ginger, and Microgreens
    • Leonetti Cellar Merlot 2010
    • Foie Gras Cappuccino with Flathead Cherries, Whipped Duck Emulsion, and Cracklings
    • Figgins Estate Red 2008
    • Elk Tenderloin with Pink Peppercorns, Huckleberries, Icewine, Ramps, and Sweet Potato Flan
    • Doubleback Cabernet Sauvignon 2009
    • Caramelized Seckel Pears with White Chocolate and Cardamom Sabayon

 

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 05.24.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

October 2014

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