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
  • Call 212.627.2308 to reserve
 
 
 

May 2014

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Greenhouse Gallery Thu, 05.01.2014
 
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Greenhouse Gallery Thu, 05.01.2014
 
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Greenhouse Gallery Thu, 05.01.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Beard on Books Wed, 05.07.2014
 
Sip and Savor Puerto Rico Wed, 05.07.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
The Art of Spring Thu, 05.08.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Beach Elegance Fri, 05.09.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Dayton, OR Sat, 05.10.2014
 
Cincy in NYC Sat, 05.10.2014
 
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Greenhouse Gallery Thu, 05.01.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
New Zealand Wine Fair 2014 Mon, 05.12.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Now That’s Quality Tue, 05.13.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Enlightened Eaters Wed, 05.14.2014
 
Chesapeake Bounty Wed, 05.14.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Springtime Opulence Fri, 05.16.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Amelia Island, FL Sat, 05.17.2014
 
Japanese Spring Bloom Sat, 05.17.2014
 
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Greenhouse Gallery Thu, 05.01.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Exuberant Italian Mon, 05.19.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Los Angeles Hot Spot Wed, 05.21.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Florida Fresh Thu, 05.22.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
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Greenhouse Gallery Thu, 05.01.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
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Greenhouse Gallery Thu, 05.01.2014
 
Lambs and Clams Wed, 05.28.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Nashville Thu, 05.29.2014
 
Three Shades of Green Thu, 05.29.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Pittsburgh Sat, 05.31.2014
 
JBF Kitchen Cam