Mark Berkner and James Ablett with their team at the Beard House
Shiitake, Oyster, and Crimini Mushroom Cigars with Goat Cheese, Herbs, Phyllo Dough, and Porcini Sauce
Duck Liver Pâté​ with California Cherry Conserve
Kumamoto Oysters with Red Wine Vinegar Mignonette and Fresno Chile Pearls
Smoked Passmore Ranch Sturgeon with Sterling Caviar, Crème Fraîche, Hazelnuts, and Avocado
Pasta Handkerchiefs with Dungeness Crab, Grilled Delta Asparagus, Lemon, Truffles, and Soy
Pacific Swordfish with Spring Peas, Royal Trumpet Mushrooms, and Spring Onion Broth
Grimaud Farms Guinea Hen with California Wild Rice, Fava Beans, and House-Cured Bacon
Colorado Lamb with California Artichokes, Fiscalini Farmhouse Cheddar Tapioca, and Black Garlic Aïoli
Taste of Spring Berries > Fromage Blanc Cheesecake with Strawberries, Blueberries, and Pistachios
Dinner

Sierra Nevada Foothills

Chef/Owner Mark Berkner and James Ablett
Taste Restaurant, Plymouth, CA

After a career spent running bustling kitchens around the country, chef Mark Berkner put down roots amid the rugged Sierra Nevada mountain range and opened Taste Restaurant. With the region’s diverse agriculture at his fingertips, chef Berkner offers diners refined, contemporary California cuisine as striking as the mountain vista itself.

Event photos taken by Krishna Dayanidhi.

Related Info:

MENU

  • Hors d’Oeuvre

    • Shiitake, Oyster, and Crimini Mushroom Cigars with Goat Cheese, Herbs, Phyllo Dough, and Porcini Sauce
    • Duck Liver Pâté​ with California Cherry Conserve
    • Kumamoto Oysters with Red Wine Vinegar Mignonette and Fresno Chile Pearls
    • RACK & RIDDLE NORTH COAST BRUT NV  
  • Dinner

    • Smoked Passmore Ranch Sturgeon with Sterling Caviar, Crème Fraîche, Hazelnuts, and Avocado
    • IRON HORSE WINTER'S CUVÉE 2008
    • Pasta Handkerchiefs with Dungeness Crab, Grilled Delta Asparagus, Lemon, Truffles, and Soy
    • Terre Rouge Grenache Blanc 2009
    • Pacific Swordfish with Spring Peas, Royal Trumpet Mushrooms, and Spring Onion Broth
    • HOVEY DUENDE CHARDONNAY 2012
    • Grimaud Farms Guinea Hen with California Wild Rice, Fava Beans, and House-Cured Bacon
    • Scherrer Russian River Valley Pinot Noir 2006
    • Colorado Lamb with California Artichokes, Fiscalini Farmhouse Cheddar Tapioca, and Black Garlic Aïoli
    • Yorba Zinfandel 2007
    • Taste of Spring Berries > Fromage Blanc Cheesecake with Strawberries, Blueberries, and Pistachios
    • Vino Noceto Frivolo Moscato Bianco 2011
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 04.30.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

May 2015

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Amelia Island, FL Sat, 05.02.2015
 
Chicago Sat, 05.02.2015
 
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Grace Bay Beach Chic Wed, 05.06.2015
 
American Gastropub Thu, 05.07.2015
 
 
 
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Heirloom Elegance Mon, 05.11.2015
 
Malt Luxury Tue, 05.12.2015
 
 
Manhattan Beach, CA Thu, 05.14.2015
 
A Night of Film and Food Thu, 05.14.2015
 
SoCal Romance Fri, 05.15.2015
 
Pittsburgh Sat, 05.16.2015
 
Toast of Atlanta Sat, 05.16.2015
 
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Buddha's Birthday Tue, 05.19.2015
 
Beard on Books Wed, 05.20.2015
 
House of An Wed, 05.20.2015
 
The Flavors of Canada Thu, 05.21.2015
 
 
 
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Charlotte, NC Wed, 05.27.2015
 
Lambs and Clams Wed, 05.27.2015
 
 
 
La Jolla, CA Sat, 05.30.2015
 
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