Chefs Guida Ponte, Phyllis Kaplowitz, Anthony Mancuso, Judy Mattera, Maryanne Muller, Jennifer Verrill, and team in the Beard House kitchen
Escabèche with Crispy Gorditas and Early Spring Gazpacho
Bacalhau > Portuguese Salt Cod in Potato Cups with Garlic Chips and Preserved Lemon Cream
Spanish Beef Carpaccio with Shaved Mahón, Balsamic–Onion Marmalade and Potato Tortas
Medjool Dates with Goat Cheese, Serrano Ham, and Rioja Syrup
Deconstructed Empanada Melt > Portuguese-Spiced Seared Tuna with Piquillo Pepper Pearls, Manchego Flan, and Empanada Chips
Zarzuela > Octopus, Monkfish, Mussels, and Clams with Manzanilla Olive Bucatini, Saffron–Tomato Broth, and Spanish Parmesan Galleta
Seared Maple Duck with Vanilla–Parsnip Purée, Fennel Rice Cake, Swiss Chard, and Port Reduction
Beet Ravioli with Farm-Picked Greens, Valdeón Cheese, Orange Gelée, Pickled Red Onions, Black Pork Belly Migas, and Spanish Vinaigrette
Brazo de Gitano > Sponge Cake Roulade with Sherry Custard Filling, Almond Praline, and Candied Kumquats
Dinner

Portuguese Heritage, Refined

Guida Ponte
Verrill Farm/ Concord, MA

Phyllis Kaplowitz
Bakers’ Best Catering/ Needham, MA

Anthony Mancuso
Bakers’ Best Catering/ Needham, MA

Judy Mattera
Sweet Solutions/ Boston

Consulting Chef Maryanne Muller
Boston

Jennifer Verrill
Verrill Farm/ Concord, MA
 

A professional chef for over 30 years, Guida Ponte frequently finds culinary inspiration in her vibrant Spanish and Portuguese heritage. This spring Guida and co-organizer Phyllis Kaplowitz are bringing fellow members of the Culinary Guild of New England to the Beard House, where they will prepare an elaborate menu that’s rich with Iberian influences.
 
Presented by the Culinary Guild of New England
 
Event photos by Jeffrey Gurwin.

MENU

  • Hors d’Oeuvre

    • Escabèche with Crispy Gorditas and Early Spring Gazpacho 
    • Medjool Dates with Goat Cheese, Serrano Ham, and Rioja Syrup 
    • Cauliflower Fritters with Smoked Paprika Crust and Honey Aïoli
    • Spanish Beef Carpaccio with Shaved Mahón, Balsamic–Onion Marmalade and Potato Tortas
    • Bacalhau > Portuguese Salt Cod in Potato Cups with Garlic Chips and Preserved Lemon Cream 
  • Dinner

    • Deconstructed Empanada Melt > Portuguese-Spiced Seared Tuna with Piquillo Pepper Pearls, Manchego Flan, and Empanada Chips 
    • Zarzuela > Octopus, Monkfish, Mussels, and Clams with Manzanilla Olive Bucatini, Saffron–Tomato Broth, and Spanish Parmesan Galleta
    • Seared Maple Duck with Vanilla–Parsnip Purée, Fennel Rice Cake, Swiss Chard, and Port Reduction 
    • Beet Ravioli with Farm-Picked Greens, Valdeón Cheese, Orange Gelée, Pickled Red Onions, Black Pork Belly Migas, and Spanish Vinaigrette 
    • Portuguese Cornbread Duo > El Diablo with Spiced Housemade Chorizo and El Angel with Burnt Membrillo Butter 
    • Brazo de Gitano > Sponge Cake Roulade with Sherry Custard Filling, Almond Praline, and Candied Kumquats 

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Sat, 04.28.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

April 2013

S M T W T F S
31
1
2
3
4
5
6
 
 
Under the Sea Tue, 04.02.2013
 
Beard on Books Wed, 04.03.2013
 
Boston Seafood Celebration Wed, 04.03.2013
 
 
Modern Debut Fri, 04.05.2013
 
French Creole Meets Italian Sat, 04.06.2013
 
7
8
9
10
11
12
13
 
Spring Elegance Mon, 04.08.2013
 
Three-Star Italian Tue, 04.09.2013
 
Enlightened Eaters Wed, 04.10.2013
 
Lambs and Clams Wed, 04.10.2013
 
Rioja Celebration Thu, 04.11.2013
 
Rocky Mountain Retreat Fri, 04.12.2013
 
 
14
15
16
17
18
19
20
Baker’s Brunch Sun, 04.14.2013
 
Memphis Sun, 04.14.2013
 
Luxury Sonoma Tue, 04.16.2013
 
Chicago Michelin Star Wed, 04.17.2013
 
Comfort Me with Spring Thu, 04.18.2013
 
Aegean Idyll Fri, 04.19.2013
 
Providence Heritage Sat, 04.20.2013
 
21
22
23
24
25
26
27
 
Modern Italian Mon, 04.22.2013
 
 
Savoring Thai Flavors Wed, 04.24.2013
 
Market-Fresh Montauk Thu, 04.25.2013
 
 
Peruvian Panache Sat, 04.27.2013
 
28
29
30
1
2
3
4
 
 
Sierra Nevada Foothills Tue, 04.30.2013
 
 
 
 
 
JBF Kitchen Cam