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
 
 
 

March 2013

S M T W T F S
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Greenhouse Gallery Fri, 03.01.2013
 
The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
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Great Neighborhood Brunch Sun, 03.03.2013
 
Philippe Chin and Friends Mon, 03.04.2013
 
Ode to Local Tue, 03.05.2013
 
Enlightened Eaters Wed, 03.06.2013
 
Coastal Cuisine Wed, 03.06.2013
 
Scottsdale, AZ Thu, 03.07.2013
 
Mid-Atlantic Mediterranean Thu, 03.07.2013
 
Beach Fare and Cocktails Fri, 03.08.2013
 
Big Beef, Big Red Sat, 03.09.2013
 
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Ooh La l’Amour Mon, 03.11.2013
 
From Scratch Sessions Tue, 03.12.2013
 
From Garden to Table Tue, 03.12.2013
 
Beard on Books Wed, 03.13.2013
 
The Latin Road Home Wed, 03.13.2013
 
The Beauty of Basilicata Thu, 03.14.2013
 
Modern Chinese Fri, 03.15.2013
 
 
 
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Charleston, SC Mon, 03.18.2013
 
Culinary Whimsy Mon, 03.18.2013
 
Norouz: Persian New Year Tue, 03.19.2013
 
A Taste of Korea Wed, 03.20.2013
 
Bay Area Brasserie Thu, 03.21.2013
 
Innovative Seafood Fri, 03.22.2013
 
Sophisticated French Sat, 03.23.2013
 
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Second Night Passover Seder Tue, 03.26.2013
 
Beard on Books Wed, 03.27.2013
 
¡Viva Pensacola! Wed, 03.27.2013
 
 
Chic Italian Luncheon Fri, 03.29.2013
 
 
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JBF Kitchen Cam