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
  • 212.627.2308
 
 
 

March 2013

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Greenhouse Gallery Fri, 03.01.2013
 
The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
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Great Neighborhood Brunch Sun, 03.03.2013
 
Philippe Chin and Friends Mon, 03.04.2013
 
Ode to Local Tue, 03.05.2013
 
Enlightened Eaters Wed, 03.06.2013
 
Coastal Cuisine Wed, 03.06.2013
 
Scottsdale, AZ Thu, 03.07.2013
 
Mid-Atlantic Mediterranean Thu, 03.07.2013
 
Beach Fare and Cocktails Fri, 03.08.2013
 
Big Beef, Big Red Sat, 03.09.2013
 
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Ooh La l’Amour Mon, 03.11.2013
 
From Scratch Sessions Tue, 03.12.2013
 
From Garden to Table Tue, 03.12.2013
 
Beard on Books Wed, 03.13.2013
 
The Latin Road Home Wed, 03.13.2013
 
The Beauty of Basilicata Thu, 03.14.2013
 
Modern Chinese Fri, 03.15.2013
 
 
 
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Charleston, SC Mon, 03.18.2013
 
Culinary Whimsy Mon, 03.18.2013
 
Norouz: Persian New Year Tue, 03.19.2013
 
A Taste of Korea Wed, 03.20.2013
 
Bay Area Brasserie Thu, 03.21.2013
 
Innovative Seafood Fri, 03.22.2013
 
Sophisticated French Sat, 03.23.2013
 
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Second Night Passover Seder Tue, 03.26.2013
 
Beard on Books Wed, 03.27.2013
 
¡Viva Pensacola! Wed, 03.27.2013
 
 
Chic Italian Luncheon Fri, 03.29.2013
 
 
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