Rogan and Abby Lechthaler with their team in the James Beard House Kitchen
Buttermilk-Fried Cavendish Game Birds Quails’ Legs with Maple– Habanero Drizzle
Vermont Applewood–Smoked Boston Mackerel with Housemade Crème Fraîche on Black Pepper Crackers
Celery Root Soup with Crispy Maitake Mushrooms, Pumpkin Seed Oil, and Celery Leaves
Gulf Shrimp and Grits with Plymouth Artisan Cheese Cheddar– Piment d’Espelette Grits, Tangled Roots Farm Shiitake Mushrooms, and House-Cured Nduja Sausage
Behind the scenes in the Beard House kitchen
Housemade Orecchiette with Braised Fischer Farm Wagyu Beef Shank, Horseradish Cream, House-Grown Celery Greens, and Braising Jus
Housemade Orecchiette with Braised Fischer Farm Wagyu Beef Shank, Horseradish Cream, House-Grown Celery Greens, and Braising Jus
Roasted Vermont Lamb Chop with Heleba Farm Sweet Potato–Springbrook Farm Reading Raclette Gratin and Watercress
Fried Vermont Honeycrisp Apple Pie with Torched Vermont Creamery Bijou Aged Goat Cheese, Bitter Green Salad, Housemade and Barrel-Aged Eggnog, and Churro
Dinner

New England with a Southern Heart

Rogan Lechthaler

The Downtown Grocery, Ludlow, VT

Abby Lechthaler

The Downtown Grocery, Ludlow, VT

What happens when a Vermont raised chef marries a food-loving Southern gal? They open up a restaurant, of course. At the Downtown Grocery, chef Rogan Lechthaler—whose pedigree includes Boston’s Mistral and Blackberry Farm in Tennessee—turns out impeccable, ingredient- inspired fare while his wife oversees the front-of house with her signature charm.

Event photos taken by Geoff Mottram.

Related Info:

MENU

  • Hors d’Oeuvre

    • Buttermilk-Fried Cavendish Game Birds Quails’ Legs with Maple– Habanero Drizzle
    • House-Cured Fennel Salami 
    • Vermont Applewood–Smoked Boston Mackerel with Housemade Crème Fraîche on Black Pepper Crackers
    • Celery Root Soup with Crispy Maitake Mushrooms, Pumpkin Seed Oil, and Celery Leaves
    • Housemade Barrel-Aged Negroni
    • Domaine de la Rosière Jongieux Vin de Savoie 2011
    • Champagne Cocktail
  • Dinner

    • Gulf Shrimp and Grits with Plymouth Artisan Cheese Cheddar– Piment d’Espelette Grits, Tangled Roots Farm Shiitake Mushrooms, and House-Cured Nduja Sausage
    • Meinklang Somló White 2012
    • Housemade Orecchiette with Braised Fischer Farm Wagyu Beef Shank, Horseradish Cream, House-Grown Celery Greens, and Braising Jus
    • Porter Creek Old Vine Carignane 2009
    • Seared Cavendish Game Birds Quail Breast with Pickled Vermont Fennel and Preserved Local Blackberry Gastrique
    • Tomàs Cusiné Llebre 2008
    • Roasted Vermont Lamb Chop with Heleba Farm Sweet Potato–Springbrook Farm Reading Raclette Gratin and Watercress
    • Channing Daughters Sculpture Garden 2009
    • Fried Vermont Honeycrisp Apple Pie with Torched Vermont Creamery Bijou Aged Goat Cheese, Bitter Green Salad, Housemade and Barrel-Aged Eggnog, and Churro
    • Eden Ice Cider Company Dry Sparkling Cider NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 12.17.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

October 2014

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