Chef Lia Fallon and her team in the Beard House kitchen
Goodale Farms Goat Cheese Gougères
Mushroom Bourguignonne > Seasonal Wild Mushrooms with Truffle Essence in Pastry Boats
Hudson Valley Foie Gras Mousse with Pineapple Gelée and Hazelnut Croquant
Long Island Oysters with Spicy Tomato Granité, Crème Fraîche, and Sturgeon Caviar
Lobster Bisque with Sherry–Cream Broth, Coral Butter, and Fine Herbs
Local Cod Cakes with Garlic-Poached Potato Cream, Red Leaf Lettuce, and Meyer Lemon–Poppy Seed Emulsion
Braised Rabbit with Cognac–Dijon Jus, Wild Mushrooms, Winter Savory, Pearl Onions, Heirloom Carrots, and Grilled Polenta
Blackened Buffalo Hanger Steak with Sweet Potato–Parsnip Custard, Apple Cider Demi-Glace, and Crispy Leeks
Chocolate Marquise with E. Guittard 72 Percent Dark Chocolate and Pistachio Crème Anglaise
Dinner

North Folk Culinary Gem

Lia Fallon

Amarelle, Wading River, NY

At the charming Amarelle (which the New York Times named one of Long Island’s best new restaurants in 2009), chef Lia Fallon draws on her experience as a seasoned chef and food stylist to spin the area’s excellent ingredients into elegant and contemporary New American cuisine.

Event photos taken by Geoff Mottram

Related Info:

MENU

  • Hors d’Oeuvre
    • Goodale Farms Goat Cheese Gougères
    • Long Island Oysters with Spicy Tomato Granité, Crème Fraîche, and Sturgeon Caviar
    • Hudson Valley Foie Gras Mousse with Pineapple Gelée and Hazelnut Croquant
    • Mushroom Bourguignonne > Seasonal Wild Mushrooms with Truffle Essence in Pastry Boats
    • Domaine Gaujal De Saint Bon Picpoul De Pinet Cuvée Des Dames NV
  • Dinner
    • For the Table > Blue Duck Bakery Baguettes with Lurpak Danish Butter
    • Lobster Bisque with Sherry–Cream Broth, Coral Butter, and Fine Herbs
    • Lenz Gewürztraminer 2007
    • Local Cod Cakes with Garlic-Poached Potato Cream, Red Leaf Lettuce, and Meyer Lemon–Poppy Seed Emulsion
    • Palmer Vineyards Sauvignon Blanc 2011
    • Braised Rabbit with Cognac–Dijon Jus, Wild Mushrooms, Winter Savory, Pearl Onions, Heirloom Carrots, and Grilled Polenta
    • Olivier Leflaive Cuvée Margot Bourgogne 2009
    • Blackened Buffalo Hanger Steak with Sweet Potato–Parsnip Custard, Apple Cider Demi-Glace, and Crispy Leeks
    • Clovis Point Vintner’s Select Merlot 2007
    • Chocolate Marquise with E. Guittard 72 Percent Dark Chocolate and Pistachio Crème Anglaise
    • Duck Walk Vineyards Blueberry Port 2010

All eggs for this dinner generously provided by Pete & Gerry’s Organic Eggs.

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 03.07.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

September 2014

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Chef Collaboration Mon, 09.08.2014
 
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Virginia Rising Stars Tue, 09.09.2014
 
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Greenhouse Gallery Mon, 09.01.2014
 
 
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Denver Women Chefs Rule Tue, 09.16.2014
 
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JBF Kitchen Cam