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
 
 
 

October 2013

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Greenhouse Gallery Mon, 09.02.2013
 
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