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.

MENU

  • 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

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 04.11.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

April 2013

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Under the Sea Tue, 04.02.2013
 
Beard on Books Wed, 04.03.2013
 
Boston Seafood Celebration Wed, 04.03.2013
 
 
Modern Debut Fri, 04.05.2013
 
French Creole Meets Italian Sat, 04.06.2013
 
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Spring Elegance Mon, 04.08.2013
 
Three-Star Italian Tue, 04.09.2013
 
Enlightened Eaters Wed, 04.10.2013
 
Lambs and Clams Wed, 04.10.2013
 
Rioja Celebration Thu, 04.11.2013
 
Rocky Mountain Retreat Fri, 04.12.2013
 
 
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Baker’s Brunch Sun, 04.14.2013
 
Memphis Sun, 04.14.2013
 
Luxury Sonoma Tue, 04.16.2013
 
Chicago Michelin Star Wed, 04.17.2013
 
Comfort Me with Spring Thu, 04.18.2013
 
Aegean Idyll Fri, 04.19.2013
 
Providence Heritage Sat, 04.20.2013
 
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Modern Italian Mon, 04.22.2013
 
 
Savoring Thai Flavors Wed, 04.24.2013
 
Market-Fresh Montauk Thu, 04.25.2013
 
 
Peruvian Panache Sat, 04.27.2013
 
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Sierra Nevada Foothills Tue, 04.30.2013
 
 
 
 
 
JBF Kitchen Cam