Jimmy Bradley, Ari Bokovza, Colleen Grapes, and their team at the James Beard House
Potato Latkes with Crème Fraîche and Cured Sardines
Lamb Kefta with Labne and Tomato Jam
Moroccan-Spiced Carrots with Pistachios and Robiolina Dipping Sauce
Brandade Crostini with Poached Quail Eggs and Smoked Paprika
Dayboat Scallops with Local Beets, Toasted Almonds, and Preserved Lemon Butter
Grilled Octopus with Sweet Potato Falafel and Housemade Harissa
Ari Bokovza and Jimmy Bradley in the James Beard House kitchen
Pan-Crisped Gnocchi with Duck Confit, Walnut Pesto, and Hen of the Woods Mushrooms
Spiced Pork Chop with Olives, Black Kale, and Creamy Cannellini Beans
Rack of Lamb with Lamb Breast-Manchego Gratin, Pomegranate, and Parsley Pistou
Chocolate–Caramel Tart with Pretzel Crust, Popcorn Ice Cream, and Candied Peanuts
Behind the scenes at the James Beard House
Dinner

Neighborhood Gem

Jimmy Bradley

The Harrison and The Red Cat, NYC

Ari Bokovza

The Harrison, NYC

Pastry Chef Colleen Grapes

The Harrison, NYC

Thanks to owner Jimmy Bradley’s talented kitchen crew, The Harrison has retained a devoted fan base in New York City's chic Tribeca neighborhood. Come and enjoy a taste of Ari Bokovza and Colleen Grapes's inspired New American fare at this special Beard House dinner.

Event photos taken by F. Martin Ramin. 

Related Info:

MENU

  • Hors d'Oeuvre

    • Potato Latkes with Crème Fraîche and Cured Sardines
    • Lamb Kefta with Labne and Tomato Jam
    • Short Rib Pot-au-Feu
    • Moroccan-Spiced Carrots with Pistachios and Robiolina Dipping Sauce
    • Brandade Crostini with Poached Quail Eggs and Smoked Paprika
    • Pio Cesare Moscato D'asti 2012
  • Dinner

    • Dayboat Scallops with Local Beets, Toasted Almonds, and Preserved Lemon Butter
    • Pio Cesare Arneis 2010
    • Grilled Octopus with Sweet Potato Falafel and Housemade Harissa
    • Pio Cesare Cortese Di Gavi 2012
    • Pan-Crisped Gnocchi with Duck Confit, Walnut Pesto, and Hen of the Woods Mushrooms
    • Pio Cesare Barbera D'alba 2010
    • Spiced Pork Chop with Olives, Black Kale, and Creamy Cannellini Beans
    • Pio Cesare Barbaresco 2009
    • Rack of Lamb with Lamb Breast-Manchego Gratin, Pomegranate, and Parsley Pistou
    • Pio Cesare Barolo 2009
    • Chocolate–Caramel Tart with Pretzel Crust, Popcorn Ice Cream, and Candied Peanuts
    • Bussola Recioto Della Valpolicella Classico 2009
    • Petits Fours

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 10.24.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

March 2014

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