Chef Joanne Bondy and her crew in the Beard House kitchen
Lobster Empanadas with Avocado Salsa
Behind the scenes in the Beard House kitchen
Chickpea Fritters with Mozzarella and Ibérico Ham
Piquant Beef Roulades with Basil Tapenade
Mussels in Wine Sauce with Roasted Fennel and Paprika-Seared Octopus
Chapa-Style Vegetables and Morcilla with Goat Cheese and Vinaigrette
Behind the scenes in the Beard House kitchen
Grilled Beef Tenderloin with Chimichurri, Wild Mushrooms, and Green Peas
Rosemary and Almond–Crusted Lamb with Orchard Fruit Chutney and Roasted Pumpkin Purée
Behind the scenes in the Beard House kitchen
Dulce de Batana and Port-Salut Cheese Tart
Dinner

Palmaz Wine Lovers' Dinner

Joanne Bondy

Old Hickory Steakhouse at the Gaylord Texan, Grapevine, TX

Featuring Palmaz Vineyards

When one of the Lone Star State’s most beloved chefs teams up with one of Napa Valley’s most ambitious wineries, you can expect big Texas steakhouse flavors and bold, complex wines. Join chef Joanne Bondy at the Beard House when her menu highlights the wines of Palmaz Vineyards, crafted with state-of-the-art techniques.
 

Event photos taken by Mira Zaki.

MENU

  • Hors d'Oeuvre

    • Lobster Empanadas with Avocado Salsa
    • Chickpea Fritters with Mozzarella and Ibérico Ham
    • Piquant Beef Roulades with Basil Tapenade
    • PALMAZ VINEYARDS LOUISE RIESLING 2010
  • Dinner

    • Mussels in Wine Sauce with Roasted Fennel and Paprika-Seared Octopus
    • PALMAZ VINEYARDS AMALIA CHARDONNAY 2010
    • Chapa-Style Vegetables and Morcilla with Goat Cheese and Vinaigrette
    • CEDAR KNOLL VINEYARD CO. CABERNET SAUVIGNON 2007
    • Grilled Beef Tenderloin with Chimichurri, Wild Mushrooms, and Green Peas
    • PALMAZ VINEYARDS CABERNET SAUVIGNON 2007
    • Rosemary and Almond–Crusted Lamb with Orchard Fruit Chutney and Roasted Pumpkin Purée
    • PALMAZ VINEYARDS CABERNET SAUVIGNON 2008
    • Dulce de Batana and Port-Salut Cheese Tart
    • PALMAZ VINEYARDS FLORENCIA MUSCAT CANELLI 2010
    • Wines generously provided by Palmaz Vineyards.

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Sat, 10.06.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

March 2014

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