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
 
 
 

November 2013

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