JBF IS DINING
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Chefs Jaime Ortiz, Will Brown, Ken Kehn, Jason Saunders, Frank Tardio, and Courtney Withey at the Beard House
Sweet Honey–Thyme Bacon Clothespins
White Asparagus–Black Truffle Soup
Foie Gras Fritters with Cherry Butter
Sockeye Salmon on Everything Bagels with Goat-Milk Cream Cheese, Ramp Purée, and Pickled Radishes
Crispy Veal Sweetbreads with Sweet Pea Purée, Spring Morels, Fava Beans, and Crispy Pea Tendrils
Ricotta Gnudi with Chicken–Arugula Sausage, Raisins, Stewed Tomatoes, and Rapini Purée
Pan-Seared Grouper with Purple Fingerling Potatoes, Caramelized Fennel and Cardoons, Pea Shoots, and Saffron–Tomato Broth
Olive and Rosemary–Marinated Lamb Loin with Root Vegetable–Chèvre Hash, Chanterelle–Spring Onion Succotash, Pickled Beet Noodles, Meyer Lemon–Scented Yogurt, Mint, and Tawny Port–Lamb Reduction
Spicy Chocolate–Dulce de Leche Tart with Natilla, Cinnamon, and Farmer’s Cheese–Filled Buñuelo, and Espresso Butter
Dinner

Springtime in the Capital

Jaime Ortiz
Mazzone Hospitality/ Albany, NY

Will Brown
Glen Sanders Mansion/ Scotia, NY

Ken Kehn
Angelo’s 677 Prime/ Albany, NY

Jason Saunders
Prime at Saratoga National/ Saratoga Springs, NY

Frank Tardio
Angelo’s Tavolo/ Scotia, NY

Courtney Withey
Aperitivo Bistro/ Schenectady, NY

Albany-area residents are never hard-pressed to find excellent local dining options, thanks to the steady expansion of restaurants within the popular and acclaimed Mazzone Hospitality group. Join us when this team of accomplished chefs collaborate on an unforgettable springtime meal.

Event photos by David Braunstein.

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  • Hors d’Oeuvre

    • Foie Gras Fritters with Cherry Butter 
    • White Asparagus–Black Truffle Soup
    • Veal Cheek Chicharrónes with Aji Amarillo Chilies 
    • Pork Polpettine with Tomatillo Marinara Sauce 
    • Sweet Honey–Thyme Bacon Clothespins
    • Gloria Ferrer Sonoma Brut NV 
  • Dinner

    • Sockeye Salmon on Everything Bagels with Goat-Milk Cream Cheese, Ramp Purée, and Pickled Radishes 
    • Freemark Abbey Sauvignon Blanc 2010 
    • ​Crispy Veal Sweetbreads with Sweet Pea Purée, Spring Morels, Fava Beans, and Crispy Pea Tendrils
    • Trivento Amado Sur 2010 
    • Ricotta Gnudi with Chicken–Arugula Sausage, Raisins, Stewed Tomatoes, and Rapini Purée
    • Freemark Abbey Merlot 2009 
    • Pan-Seared Grouper with Purple Fingerling Potatoes, Caramelized Fennel and Cardoons, Pea Shoots, and Saffron–Tomato Broth
    • Charles Krug Carneros Chardonnay 2009 
    • Olive and Rosemary–Marinated Lamb Loin with Root Vegetable–Chèvre Hash, Chanterelle–Spring Onion Succotash, Pickled Beet Noodles, Meyer Lemon–Scented Yogurt, Mint, and Tawny Port–Lamb Reduction
    • Kenwood Jack London Vineyard Merlot 2009
    • Spicy Chocolate–Dulce de Leche Tart with Natilla, Cinnamon, and Farmer’s Cheese–Filled Buñuelo, and Espresso Butter
    • Freemark Abbey Edelwein Gold Late Harvest Riesling 2010
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Event DetailsReservation Policy >

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  • Wed, 04.11.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 

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March 2013

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