Brian Leth and his team at the James Beard House
White Anchovy–Peperonata Crostini
Brian Leth in the James Beard House kitchen
Roasted Oysters with Salsa Negra and Cream
Heirloom Melon Salad with Bottarga and Dill
Octopus Terrine with Beef Jus and Tomatoes
Grilled Bluefish with Smoked Butter, Tomato Estratto, and Lemon Sorbet
Red Wattle Hog Cap with Corn Purée and Lima Bean Falafel
Water Buffalo Kajmak Cheese with Grapes and Nigella Seeds
Sunchokes with Dark Chocolate and Kaffir Lime
Behind the scenes at the James Beard House
Dinner

Rustic Gem

Brian Leth

Vinegar Hill House and Hillside, Brooklyn, NY

Pastry Chef Erica Ohrling

Vinegar Hill House and Hillside, Brooklyn, NY

Sommelier William Fitch

Vinegar Hill House and Hillside, Brooklyn, NY

With a chef who honed his skills at New York City mainstays Prune and Blue Hill, it’s no surprise that Vinegar Hill House and Hillside have become two pillars of the Brooklyn restaurant renaissance. Join us when Brian Leth and his team visit the Beard House to share their celebrated approach to rustic, seasonal American cuisine. ​

Event photos taken by Lisa Ozag.

Related Info:

MENU

  • Hors d’Oeuvre    

    • Foie Gras Brûlée with Figs
    • White Anchovy–Peperonata Crostini
    • Roasted Oysters with Salsa Negra and Cream
    • Kraska Penina Vinakras 2011 
  • Dinner

    • Heirloom Melon Salad with Bottarga and Dill
    • Vevi 1954 Dorada NV
    • Octopus Terrine with Beef Jus and Tomatoes
    • Clos Cibonne Tibouren Rosé 2010 
    • Grilled Bluefish with Smoked Butter, Tomato Estratto, and Lemon Sorbet
    • Keith Tulloch Semillon 2007 
    • Red Wattle Hog Cap with Corn Purée and Lima Bean Falafel
    • Karthäuserhof Eitelsbacher Karthäuserhofberg Riesling Spätlese 2002 
    • Water Buffalo Kajmak Cheese with Grapes and Nigella Seeds
    • Alaverdi Monastery Cellar Rkatsiteli 2010 
    • Sunchokes with Dark Chocolate and Kaffir Lime
    • KEO St. John Commandaría NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 09.26.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

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