Krista Kranyak, Eric Cooper, Sean Callahan, and Dan Janus at the Beard House
Baked Beans with Crispy Bacon and Brown Bread
Pickled Mussels and Leeks on Baguette
Plating hors d'oeuvres in the Beard House kitchen
Johnny Cakes with Lobster and Winter Savory
Chef Eric Cooper plating Johnny Cakes
Chicken Liver Mousse with Egg on Brioche
Diver Scallop Crudo with Turnips and Meyer Lemon Agrumato
Behind the scenes in the Beard House kitchen
Caldo Verde > Pat’s Clams and Salt Hake with Kale and Linguiça Sausage
Krista Kranyak and members of her team plating Caldo Verde
Yankee Pot Roast with Beef Cheeks, Root Vegetables, and Gremolata
Apple–Cheddar Vol-au-Vent with Celery and Pickled Hen of the Woods Mushrooms
Maple Cake with Indian Pudding Ice Cream and Pumpkin Chip
Chef Sean Callahan plating dessert in the Beard House kitchen
Behind the scenes in the Beard House kitchen
Dinner

Neighborhood Gem

Host Krista Kranyak
Ten Tables, Boston; Cambridge, MA; and Provincetown, MA; and Grass Fed, Boston

Sean Callahan and Eric Cooper
Ten Tables, Boston

Dan Janus
Ten Tables, Cambridge, MA

Krista Kranyak always dreamed of opening a Boston-area neighborhood spot. That dream and more have come true: she now operates a small family of restaurants in Massachusetts that explore the influences of traditional European cuisines on classic New England fare.

Event photos taken by Krishna Dayanidhi.

Related Info:

MENU

  • Hors d’Oeuvre

    • Baked Beans with Crispy Bacon and Brown Bread
    • Pickled Mussels and Leeks on Baguette
    • Johnny Cakes with Lobster and Winter Savory
    • Chicken Liver Mousse with Egg on Brioche
    • André et Mireille Tissot Crémant du Jura NV
  • Dinner

    • Diver Scallop Crudo with Turnips and Meyer Lemon Agrumato
    • Gérard Boulay Sancerre 2010
    • Caldo Verde > Pat’s Clams and Salt Hake with Kale and Linguiça Sausage
    • Bernabeleva Navaherreros Blanco de Bernabeleva 2011
    • Yankee Pot Roast with Beef Cheeks, Root Vegetables, and Gremolata
    • Holloran Willamette Valley Pinot Noir 2009
    • Apple–Cheddar Vol-au-Vent with Celery and Pickled Hen of the Woods Mushrooms
    • Domaine Huet Clos du Bourg Vouvray 2010
    • Maple Cake with Indian Pudding Ice Cream and Pumpkin Chip
    • The Rare Wine Co. Historic Series New York Malmsey Special Reserve Madeira NV
    • Mignardises > Assorted Sweet and Savory Brittles

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 01.17.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

October 2014

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