Chef Karey B. Johnson and her team in the Beard House kitchen
Behind the scenes in the Beard House kitchen
Ike Jime Gulf Snapper Crudo with Grapefruit and Jalapeños on Toasted Amaranth
Smoked Kingfish Rillettes with Poached Quail Eggs and Crispy Shallots
Texas Crab Gratin with Lorberau Farms Goat Cheese and House-Cured Four String Farm Bacon
Cornmeal-Crusted Aransas Bay Oysters with Sriracha Rémoulade
Olive Oil–Poached Sheepshead Fish with Chorizo Broth and Autumn Vegetable Pearls
Rockport Bouillabaisse with Black Drum, Texas Gulf Shrimp and Squid, and Aransas Bay Clams
Pan-Fried Flounder with Mousseline, Roasted Tomato Relish, and Potato Dumplings
Behind the scenes in the Beard House kitchen
Black Buck Bourguignonne with Horseradish Pappardelle
Chocolate Terrine with Cuero Pecan House Pecans, Pequín Chili Cream, and Mesquite Bean Honeycomb
Dinner

South Texas Coastal Catch

Karey B. Johnson

Glow, Rockport, TX

Karey Johnson is an expert on seafood, and not just because she has a lifetime of experience preparing it under her belt: she's also a firm advocate for sustainable fishing and farming. Join us for a taste of her robust coastal cooking, which will showcase the pristine flavors of the Gulf.

 

Event photos taken by Lisa Ozag.

Related Info:

MENU

  • Hors d'Oeuvre

    • Ike Jime Gulf Snapper Crudo with Grapefruit and Jalapeños on Toasted Amaranth
    • Smoked Kingfish Rillettes with Poached Quail Eggs and Crispy Shallots
    • Texas Crab Gratin with Lorberau Farms Goat Cheese and House-Cured Four String Farm Bacon
    • Cornmeal-Crusted Aransas Bay Oysters with Sriracha Rémoulade
    • McPherson Extra Dry Sparkling Wine NV
    • Pedro > Tequila with Frandolig Sea Salt, Jalapeños, Guajillo Honey, and Lime
  • Dinner

    • For the Table > Glow Country Bread with House-Churned Butter
    • Olive Oil–Poached Sheepshead Fish with Chorizo Broth and Autumn Vegetable Pearls
    • Becker Vineyards Fumé Blanc 2011
    • Rockport Bouillabaisse with Black Drum, Texas Gulf Shrimp and Squid, and Aransas Bay Clams
    • Becker Vineyards Viognier 2011
    • Pan-Fried Flounder with Mousseline, Roasted Tomato Relish, and Potato Dumplings
    • Fall Creek Vineyards Chardonnay 2011
    • Mustang Grape Sorbet
    • Black Buck Bourguignonne with Horseradish Pappardelle
    • Becker Vineyards Canada Vineyard Cabernet Sauvignon Reserve 2009
    • Chocolate Terrine with Cuero Pecan House Pecans, Pequín Chili Cream, and Mesquite Bean Honeycomb
    • William Chris Vineyards Cibola Orange Muscat NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 11.13.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

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