Chef Mark Kiffin with members of his team in the Beard House kitchen
Chalchihuitl-Infused Poblano Patrón Silver Margaritas
Tuna Tartare with Preserved Lemon, Crispy Lobster, Walnut Toast, and Aïoli
Plating in the Beard House kitchen
Diver Sea Scallop with Wild Forest Mushrooms, Fava Beans, Peas, and Prosciutto
Sweetbreads and Hudson Valley Foie Gras with Cèpes, Cayenne, and Spanish Sherry
Behind the scenes in the Beard House kitchen
New Mexican Lamb > Roasted Rib and Braised Leg with Celery Root and Winter Fruits
Zacatecas Postres Día de Los Muertos con Luminaria
Chef Mark Kiffin with Dude, Sweet tequilla-chocolate sauce
Plating desserts in the Beard House kitchen
Dinner

Savoring New Mexico

Award Winner

Mark Kiffin

The Compound Restaurant, Santa Fe; and Zacatecas Tacos + Tequila, Albuquerque, NM

One of the Southwest’s pioneering chefs, Mark Kiffin was a Santa Fe institution long before he reinvented the Compound, a historic adobe landmark. The sophisticated cuisine at the fine-dining flagship and at his newly opened taco joint reflects the JBF Award winner’s nuanced sensibility and appreciation of the area’s rich culinary heritage.

Event photos taken by Geoff Mottram.

MENU

  • Hors d’Oeuvre

    • Whole-Roasted Pig Soft Tacos
    • Huitlacoche Empanaditas
    • Ceviche
    • Gruet Blanc de Noirs NV
    • Norteño Manhattans
    • Chalchihuitl-Infused Poblano Patrón Silver Margaritas
  • Dinner

    • Tuna Tartare with Preserved Lemon, Crispy Lobster, Walnut Toast, and Aïoli
    • Trimbach Pinot Gris 2007
    • Diver Sea Scallop with Wild Forest Mushrooms, Fava Beans, Peas, and Prosciutto
    • William Fevre Champs Royaux Chablis 2011
    • Sweetbreads and Hudson Valley Foie Gras with Cèpes, Cayenne, and Spanish Sherry
    • Nicolas Sauternes 2006
    • New Mexican Lamb > Roasted Rib and Braised Leg with Celery Root and Winter Fruits
    • Goldeneye Pinot Noir 2009
    • Zacatecas Postres Día de Los Muertos con Luminaria
    • Biscochito, Patron Crème

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 02.20.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

May 2016

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Cinco de Mayo Thu, 05.05.2016
 
 
Amelia Island, FL Sat, 05.07.2016
 
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Harlem EatUp! Mon, 05.09.2016
 
Foraged Mushroom Feast Tue, 05.10.2016
 
 
Columbus, OH Thu, 05.12.2016
 
Bedford Luxury Thu, 05.12.2016
 
 
New Rocky Mountain Cuisine Sat, 05.14.2016
 
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Raleigh, NC Sun, 05.15.2016
 
 
Historic Lakefront Elegance Tue, 05.17.2016
 
Beard on Books Wed, 05.18.2016
 
Washington, D.C. Wed, 05.18.2016
 
Escape to Maui Thu, 05.19.2016
 
 
 
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Japanese Joint Mon, 05.23.2016
 
Bistro Elegance Tue, 05.24.2016
 
A Night of Film and Food Wed, 05.25.2016
 
Bubbles at the Beach Wed, 05.25.2016
 
The Flavors of Canada Thu, 05.26.2016
 
 
 
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JBF Kitchen Cam