Chef Felicia Suzanne Willett and her team in the Beard House kitchen
Claybrook Farms Short Rib Grilled Cheese with Tennessee Buttermilk Cheddar
House-Smoked Salmon Deviled Eggs
Scallion Crêpes with Bonnie Blue Farm Goat Cheese and Tomato Jam
Hoppin’ John Fritters with Rémoulade and Chowchow
Crab Salad with Cheese Straw, Crispy Bacon, and Pickled Cucumbers
Gulf Oyster Trio > Oysters Bienville, Barbecued Oysters, and Fried Oysters with Hot Sauce and Pepper Jelly
Wild Gulf Shrimp with Creamy Delta Grind Stone-Ground Grits
Duck Duo > Korean-Spiced Duck Breast and Tennessee Duck Confit Fried Rice
Newman Farms Lamb Bolognese with Handmade Potato Dumplings and Baby Mushrooms
White Chocolate–Coconut Bread Pudding with Warm Praline Sauce and Buttermilk–Brown Sugar Ice Cream
Dinner

Southern Flair

Felicia Suzanne Willett

Felicia Suzanne's, Memphis

After years of working with JBF Award winner Emeril Lagasse, Felicia Suzanne Willett struck out on her own and opened her eponymous restaurant, which is now a destination for classic Southern cuisine in historic downtown Memphis. Join us for a menu from below the Mason–Dixon Line, along with wines selected by master vintner Jim Clendenen.

 

Event photos taken by Tiffany Smith.

MENU

  • Hors d'Oeuvre

    • Claybrook Farms Short Rib Grilled Cheese with Tennessee Buttermilk Cheddar
    • House-Smoked Salmon Deviled Eggs
    • Scallion Crêpes with Bonnie Blue Farm Goat Cheese and Tomato Jam
    • Hoppin’ John Fritters with Rémoulade and Chowchow
    • Wild Gulf Shrimp with Creamy Delta Grind Stone-Ground Grits
    • AU BON CLIMAT PINOT BLANC–PINOT GRIS 2010
    • SPARKLING BOURBON OLD FASHIONEDS
  • Dinner

    • Crab Salad with Cheese Straw, Crispy Bacon, and Pickled Cucumbers
    • CLENDENEN FAMILY VINEYARDS ALIGOTÉ 2009
    • Gulf Oyster Trio > Oysters Bienville, Barbecued Oysters, and Fried Oysters with Hot Sauce and Pepper Jelly  
    • AU BON CLIMAT HILDEGARD 2007  
    • Duck Duo > Korean-Spiced Duck Breast and Tennessee Duck Confit Fried Rice
    • AU BON CLIMAT TALLEY VINEYARD PINOT NOIR 2008
    • Newman Farms Lamb Bolognese with Handmade Potato Dumplings and Baby Mushrooms
    • CLENDENEN FAMILY VINEYARDS PETIT VERDOT 2005
    • White Chocolate–Coconut Bread Pudding with Warm Praline Sauce and Buttermilk–Brown Sugar Ice Cream
    • NEW ORLEANS MILK PUNCH SHOOTERS

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 10.15.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

November 2013

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Greenhouse Gallery Fri, 11.01.2013
 
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Greenhouse Gallery Fri, 11.01.2013
 
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Wild About Game Mon, 11.04.2013
 
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Greenhouse Gallery Fri, 11.01.2013
 
 
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Contemporary Charleston Sat, 11.09.2013
 
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Greenhouse Gallery Fri, 11.01.2013
 
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Chefs & Farmers Celebration Mon, 11.11.2013
 
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Oregon Trailblazers Sat, 11.16.2013
 
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Greenhouse Gallery Fri, 11.01.2013
 
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JBF Kitchen Cam