Chef Ryan Hardy with his team in the James Beard House Kitchen
Nantucket Bay Scallops with Pistachio and Meyer Lemon
Fluke with Pickled Tomatoes and Almonds; Razor Clams with Fennel and Pickled Chiles
Diver Scallops with Garlic Chives and Brown Butter
Grilled Langoustines with Fennel Seed and Chiles
Farro Salad with Pistachios and Mint
Brussels Sprouts with Honey Tangerines and Olio Nuovo
Gnocchi Rosa with Ricotta, Tomatoes, and Basil
Behind the scenes at the Beard House Kitchen
Roasted Chicken with Crispy Bits Salad and Smoky Leeks
Salted Chocolate Budino with Olive Oil Gelato and Caramelized Rice Krispies
Dinner

New York Hot Spot

Ryan Hardy

Charlie Bird, NYC

Wine Director Robert Bohr

Charlie Bird, NYC

Can't get into Charlie Bird? We've got you covered. Beard House diners will be treated to a taste of chef Ryan Hardy's intensely sought-after market-driven cuisine, along with exceptional pairings from wine director Robert Bohr (formerly of Cru), at this can't-miss dinner.

Event photos taken by Jeffrey Gurwin.

Related Info:

MENU

  • Hors d’Oeuvre

    • Tuscan Chicken Livers
    • Stracciatella Toasts
    • Chef's Seasonal Canapés
    • Aperol Spritz
  • Dinner

    • Crudo > Razor Clams with Fennel and Pickled Chiles; Nantucket Bay Scallops with Pistachios and Lemon; and Diver Scallops with Garlic Chives and Brown Butter
    • Vincent Mothe Chablis 2011
    • Family-Style Salads > Farro Salad with Pistachios and Mint; Octopus Saltimbocca; Walnut, Radicchio, and Winesap Apple Salad; and Tripe Toasts with Parmigiano-Reggiano Vacche Rosse
    • Venica & Venica Friulano 2012
    • Gnocchi Rosa with Ricotta, Tomatoes, and Basil
    • Casanuova delle Cerbaie Rosso di Montalcino 2008
    • Roasted Chicken with Crispy Bits Salad and Smoky Leeks
    • Domaine Marquis d’Angerville Volnay Villages 2011
    • Salted Chocolate Budino with Olive Oil Gelato and Caramelized Rice Krispies

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 01.13.2014
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

May 2014

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