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
  • Call 212.627.2308 to reserve
 
 
 

February 2013

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Italian Winter Luncheon Fri, 02.01.2013
 
Bold German Cuisine Sat, 02.02.2013
 
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Dreaming of Mexico Mon, 02.04.2013
 
The Art of the Chef Tue, 02.05.2013
 
 
Nantucket Seascape Thu, 02.07.2013
 
Farmland Feast Fri, 02.08.2013
 
 
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Valentine’s Tea Sun, 02.10.2013
 
 
Mardi Gras Decadence Tue, 02.12.2013
 
 
 
 
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Beard on Books Wed, 02.20.2013
 
Savoring New Mexico Wed, 02.20.2013
 
Winter Garden Thu, 02.21.2013
 
The Cult of Napa Fri, 02.22.2013
 
Joie de Vivre Sat, 02.23.2013
 
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Tampa, FL Sun, 02.24.2013
 
Treasures of Abruzzo Mon, 02.25.2013
 
 
American Elegance Tue, 02.26.2013
 
Kentucky Spirit Wed, 02.27.2013
 
 
 
 
JBF Kitchen Cam