Manuel Berganza and his team at the Beard House
Cono de Salmon con Crema Fresca y Finas Hierbas > Salmon Cones with Crema and Fines Herbes
Tosta de Arroz con Foie y Sanfaina > Foie Gras Torchon and Ratatouille on Rice Toast
Patatas con Olivas y Boquerones > Potatoes with Olives and Marinated Anchovies
Ensalada de Tomate en Texturas y King Crab Aliniado con Gazpacho Andaluz > Tomato Salad in Textures and King Crab with Gazpacho Andaluz
Flor de Calabacin Rellena de Espuma de Ajo Blanco sobre Tartar de Foie Gras > Stuffed Squash Blossom with Ajo Blanco Foam on Marinated Foie Gras Tartare
Manuel Berganza filling a squash blossom
Pez de San Pedro Acompañado de Arroz Cremoso de Ibérico y Esparragos > San Pedro Fish with Creamy Ibérico Rice and Asparagus
Solomillo de Ternera Acompañado con Cebollitas Glaseadas, Melocoton de Viña, y Espinacas Aliniadas en Mostaza y Miel > Beef Tenderloin with Pearl Onion Glacé, Vineyard Peaches, and Mustard and Honey–Dressed Spinach
Mousse de Chocolate Blanco y Azafran sobre Strudell de Lavanda, Frutos Rojos en Ensalada y Flores > White Chocolate–Saffron Mousse with Lavender Strudel, Berries, and Flowers
Dinner

Spanish Wine Lovers’ Dinner

Featuring wines from Tobelos and Enate Winery

Manuel Berganza

Andanada, NYC

Manuel Berganza earned two Michelin stars as the chef of Restaurant Sergi Arola Gastro in Madrid and got a taste of the American culinary scene at Grant Achatz’s award-winning Alinea in Chicago before heading to New York City to open Andanada, where New Yorkers are happily discovering the chef’s artful modern Spanish cuisine.

Event photos taken by Clay Williams.

Related Info:

MENU

  • Hors d’Oeuvre

    • Cono de Salmon con Crema Fresca y Finas Hierbas > Salmon Cones with Crema and Fines Herbes
    • Tosta de Arroz con Foie y Sanfaina > Foie Gras Torchon and Ratatouille on Rice Toast 
    • Patatas con Olivas y Boquerones > Potatoes with Olives and Marinated Anchovies
    • Segura Viudas Aria Brut Cava NV
  • Dinner

    • Ensalada de Tomate en Texturas y King Crab Aliniado con Gazpacho Andaluz
    • Tomato Salad in Textures and King Crab with Gazpacho Andaluz
    • Tobelos Blanco 2012
    • Flor de Calabacin Rellena de Espuma de Ajo Blanco sobre Tartar de Foie Gras
    • Stuffed Squash Blossom with Ajo Blanco Foam on Marinated Foie Gras Tartare
    • Enate Chardonnay 2012
    • Pez de San Pedro Acompañado de Arroz Cremoso de Ibérico y Esparragos
    • San Pedro Fish with Creamy Ibérico Rice and Asparagus
    • Enate Cabernet Sauvignon Reserva 2005
    • Solomillo de Ternera Acompañado con Cebollitas Glaseadas, Melocoton de Viña, y Espinacas Aliniadas en Mostaza y Miel
    • Beef Tenderloin with Pearl Onion Glacé, Vineyard Peaches, and Mustard and Honey–Dressed Spinach 
    • Tobelos Tempranillo 2008
    • Mousse de Chocolate Blanco y Azafran sobre Strudell de Lavanda, Frutos Rojos en Ensalada y Flores
    • White Chocolate–Saffron Mousse with Lavender Strudel, Berries, and Flowers
    • Reymos Moscatel NV

 

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 07.30.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

May 2015

S M T W T F S
26
27
28
29
30
1
2
 
 
 
 
 
 
Amelia Island, FL Sat, 05.02.2015
 
Chicago Sat, 05.02.2015
 
3
4
5
6
7
8
9
 
 
Grace Bay Beach Chic Wed, 05.06.2015
 
American Gastropub Thu, 05.07.2015
 
 
 
10
11
12
13
14
15
16
 
Heirloom Elegance Mon, 05.11.2015
 
Malt Luxury Tue, 05.12.2015
 
 
Manhattan Beach, CA Thu, 05.14.2015
 
A Night of Film and Food Thu, 05.14.2015
 
SoCal Romance Fri, 05.15.2015
 
Pittsburgh Sat, 05.16.2015
 
Toast of Atlanta Sat, 05.16.2015
 
17
18
19
20
21
22
23
 
 
Buddha's Birthday Tue, 05.19.2015
 
Beard on Books Wed, 05.20.2015
 
House of An Wed, 05.20.2015
 
The Flavors of Canada Thu, 05.21.2015
 
 
 
24
25
26
27
28
29
30
 
 
 
Charlotte, NC Wed, 05.27.2015
 
Lambs and Clams Wed, 05.27.2015
 
 
 
La Jolla, CA Sat, 05.30.2015
 
31
1
2
3
4
5
6
 
 
 
 
 
 
 
JBF Kitchen Cam