Chef Wesley Genovart and his team in the Beard House kitchen
Coca Mallorquina > Flatbread with House-Cured Wild Salmon, Fines Herbes, and Crème Fraîche
Crostini with Housemade Ricotta, Sobrasada Mallorquina Sausage, and Sunny-Side-Up Cavendish Farms Quail Egg
Behind the scenes in the Beard House kitchen
Pan Tomaquet Shooters > Tomato Water with Olive Oil, Basil Oil, and Jamón Serrano Bread Crumbs
Spring Vegetable Croquettes with Pimentón Aïoli
Fish and Chips > Hiramasa Crudo with Assorted Housemade Vegetable and Herb Chips
Grilled Asparagus with Poached Egg, Couscous, House-Smoked Country Ham, and Parmesan Broth
Braised Short Rib–Stuffed and Roasted Block Island Squid with Steel-Cut Oats, Squid Ink, and Basil Aïoli
House-Cured Bacon-Wrapped Wannabea Farm Rabbit Loin and Leg with Rabbit Offal Ravioli, Garbanzo Beans, and Preserved Lemon Purée
Behind the scenes in the Beard House kitchen
Torija > Caramelized Bread Pudding with Housemade Sorbet and Seasonal Fruit
Dinner

Spain to Vermont

Wesley Genovart

SoLo Farm & Table, South Londonderry, VT

Formerly the chef at New York City’s Degustation, Spanish native Wesley Genovart traded in his urban lifestyle for the quiet hills of Vermont. With a cooking philosophy deeply rooted in the farm-to-table movement, his new restaurant offers up seasonal, local bounty from Vermont’s rich farmland with a modern Mediterranean twist.

Event photos by F. Martin Ramin.

Related Info:

MENU

  • Hors d’Oeuvre

    • Coca Mallorquina > Flatbread with House-Cured Wild Salmon, Fines Herbes, and Crème Fraîche
    • Crostini with Housemade Ricotta, Sobrasada Mallorquina Sausage, and Sunny-Side-Up Cavendish Farms Quail Egg
    • Pan Tomaquet Shooters > Tomato Water with Olive Oil, Basil Oil, and Jamón Serrano Bread Crumbs
    • Spring Vegetable Croquettes with Pimentón Aïoli
    • Castellroig Brut Cava Rosat NV  
  • Dinner

    • Fish and Chips > Hiramasa Crudo with Assorted Housemade Vegetable and Herb Chips
    • Ametza Txakoli 2009
    • Grilled Asparagus with Poached Egg, Couscous, House-Smoked Country Ham, and Parmesan Broth
    • Bodegas y Viñedos Ponce Clos Lojen Manchuela 2010
    • Braised Short Rib–Stuffed and Roasted Block Island Squid with Steel-Cut Oats, Squid Ink, and Basil Aïoli
    • Valdivia Bodegas Sacromonte Dry Oloroso Sherry NV
    • House-Cured Bacon-Wrapped Wannabea Farm Rabbit Loin and Leg with Rabbit Offal Ravioli, Garbanzo Beans, and Preserved Lemon Purée
    • Rejadorada Temple Toro 2006
    • Torija > Caramelized Bread Pudding with Housemade Sorbet and Seasonal Fruit
    • Laudate Dominum Moscatel Dulce 2010  
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 06.20.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

July 2013

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Softshell Crab Extravaganza Mon, 07.08.2013
 
Greenhouse Gallery Mon, 07.01.2013
 
Chicago’s Breakout Star Tue, 07.09.2013
 
Greenhouse Gallery Mon, 07.01.2013
 
Beard on Books Wed, 07.10.2013
 
Art Deco Revival Wed, 07.10.2013
 
Greenhouse Gallery Mon, 07.01.2013
 
Latin Heat Thu, 07.11.2013
 
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Bastille Day Fête Mon, 07.15.2013
 
Greenhouse Gallery Mon, 07.01.2013
 
 
Greenhouse Gallery Mon, 07.01.2013
 
Sunshine State Bounty Wed, 07.17.2013
 
Greenhouse Gallery Mon, 07.01.2013
 
Summertime Beef Bash Thu, 07.18.2013
 
Greenhouse Gallery Mon, 07.01.2013
 
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The Whimsical Kitchen Tue, 07.23.2013
 
Greenhouse Gallery Mon, 07.01.2013
 
Italian, American, Fabulous Wed, 07.24.2013
 
Greenhouse Gallery Mon, 07.01.2013
 
Foxy Foxwoods Thu, 07.25.2013
 
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Vegetable Dégustation Mon, 07.29.2013
 
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Greenhouse Gallery Mon, 07.01.2013
 
 
 
 
JBF Awards