Nick Wallace and Grady Griffin with their team in the James Beard House Kitchen.
Roasted Petite Beets with Ricotta, Blackberries, Baby Lettuces, and Honeycomb
Pressed Crayfish Boudin with Pork Cracklings
Foie Gras with Pickled Strawberries and Fleur de Sel on Bretzel Bread
B.L.T.s > Lacquered Slow-Roasted Bacon with Watercress, Cured Tomatoes, and Black- Eyed Pea–Potato Latkes
Winter Risotto with Persimmon Wine, Fiddlehead Ferns, Morels, Sage Derby Cheese, and Purple Basil
Wild Alaskan Halibut with Potato–Endive Fondue, English Peas, Hedgehog Mushrooms, Lemongrass-Scented Carrot Broth, and Leek–Pea Tendril Salad
General Tso’s Sweetbreads with Ham Jam, Hot Mustard, and Pea Shoots
Two Run Farm Beef Panée with Blue Crab Ragoût, Fava Beans, Fennel, Potato Granola, Micro-Herb Salad, and Horseradish Caramel
Grilled Local Duck Breast with Local Yam Gratin, Mustard Greens, and Muscadine–Satsuma Gelée
Gelato Nikko > Vanilla Gelato with Sugared Doughnuts and Espresso Shot
Behind the scenes in the Beard House
Dinner

Southern Hospitality

Nick Wallace

Soul City Hospitality and Lunette, Jackson, MS

Sommelier Grady Griffin

Soul City Hospitality and Lunette, Jackson, MS

Chef Nick Wallace is known for blending his Mississippi family farm upbringing with sophisticated French technique to create exciting, elegant dishes. Lunette, his first solo venture with sommelier Grady Griffin slated to open in 2014, will redefine the Southern brasserie experience.

Event photos taken by Tom Kirkman.

MENU

  • Hors d’Oeuvre

    • Roasted Petite Beets with Ricotta, Blackberries, Baby Lettuces, and Honeycomb
    • Pressed Crayfish Boudin with Pork Cracklings
    • Foie Gras with Pickled Strawberries and Fleur de Sel on Bretzel Bread
    • B.L.T.s > Lacquered Slow-Roasted Bacon with Watercress, Cured Tomatoes, and Black- Eyed Pea–Potato Latkes
    • Broadbent Vinho Verde NV
  • Dinner

    • Winter Risotto with Persimmon Wine, Fiddlehead Ferns, Morels, Sage Derby Cheese, and Purple Basil
    • Montsarra Cava NV
    • Wild Alaskan Halibut with Potato–Endive Fondue, English Peas, Hedgehog Mushrooms, Lemongrass-Scented Carrot Broth, and Leek–Pea Tendril Salad
    • Chateau Musar Jeune Blanc 2012
    • General Tso’s Sweetbreads with Ham Jam, Hot Mustard, and Pea Shoots
    • Louis Guntrum Niersteiner Bergkirche Riesling Kabinett 2010
    • Grilled Local Duck Breast with Local Yam Gratin, Mustard Greens, and Muscadine–Satsuma Gelée
    • Spy Valley Pinot Noir 2011
    • Two Run Farm Beef Panée with Blue Crab Ragoût, Fava Beans, Fennel, Potato Granola, Micro-Herb Salad, and Horseradish Caramel
    • A.A. Badenhorst Secateur Red 2011 Na N’og McLaren Vale Old Vines Grenache 2008
    • Gelato Nikko > Vanilla Gelato with Sugared Doughnuts and Espresso Shot
    • Ferreira Dona Antonio Reserve Port NV
    • Wines generously provided By Catherine Miles and Broadbent Selections.

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Sat, 12.14.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

April 2015

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Chicago Thu, 04.16.2015
 
 
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JBF Kitchen Cam