Chefs Ted Habiger and Andrew Sloan with members of their team in the Beard House kitchen
Spinach Panna Cotta with Duck Breast and Walking Onion
House-Cured Prosciutto–Wrapped Rabbit Loin
Trout Salad with Missouri Caviar
Chicken Livers with Bacon, Shallots, and Capers
Sheep’s Milk Nettle Gnudi with Housemade Pancetta
Herb–Mustard Lamb Chops with Thane Palmberg Farm Spinach, Good Mother Stallard Beans, and Salsa Verde
Behind the scenes in the Beard House kitchen
Persimmon–Chestnut Doughnut with Bossa Ice Cream and Missouri Honey
Dinner

Ode to Local

Ted Habiger and Andrew Sloan
Room 39, Kansas City, MO, and Leawood, KS

It’s no wonder that Room 39 has become a beloved Kansas City fixture: it was one of the area’s farm-to-table pioneers, and its chefs’ combined résumés boast stints at excellent restaurants—including the JBF Award–winning 40 Sardines and Union Square Café.

Event photos taken by Jeffrey Gurwin.

Related Info:

MENU

  • Hors d’Oeuvre

    • Head Cheese on Brioche
    • Spinach Panna Cotta with Duck Breast and Walking Onion
    • House-Cured Prosciutto–Wrapped Rabbit Loin
    • Chicken Confit with Waffles
    • Baumard Savennières 2011
  • Dinner

    • Trout Salad with Missouri Caviar
    • Amigoni Urban Winery Viognier 2011
    • Chicken Livers with Bacon, Shallots, and Capers
    • Boulevard Brewing Company Harvest Dance Wheat Wine
    • Sheep’s Milk Nettle Gnudi with Housemade Pancetta
    • E. Guigal Saint-Joseph Blanc 2010
    • Herb–Mustard Lamb Chops with Thane Palmberg Farm Spinach, Good Mother Stallard Beans, and Salsa Verde
    • Siduri Pisoni Vineyard Pinot Noir 2011
    • Persimmon–Chestnut Doughnut with Bossa Ice Cream and Missouri Honey
    • Alvear Solera 1927 Pedro Ximénez Sherry NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 03.05.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

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