Preston Clark and his team at the James Beard house
Beef Heart Tartare with Cornichons, Capers, and Parmesan on Grilled Filone
T.L.T.s > Beef Tongue with Rick Bishop’s Sucrine Lettuce and Tomatoes on Brioche
Summer Beans with Pistachios and Greek Feta
Grilled Fava Beans with Dry-Aged Croutons and Mint
Asparagus–Olli Salumeria Prosciutto Tea Sandwiches
Beef Tendon Salad with Summer Melon, Pickled Ramps, and Thai Chiles
Grilled Peaches with Rocket, Walnuts, and Basil
Smoked Beef Plate with Rapini, Greek Yogurt, and Citrus
Dry-Aged Beef Rib-Eye Tasting > Un-Aged, 28-Day-Aged, and 55-Day-Aged with Assorted Sauces
Blackberry–Buttermilk Cobbler with Buttermilk Biscuits and Bourbon–Vanilla Ice Cream
Dinner

Summertime Beef Bash

Preston Clark

Resto and The Cannibal, NYC

Sharpen your steak knives, carnivores: this summer we’re presenting the ultimate beef lovers’ celebration at the Beard House. Better still, we’ve enlisted Preston Clark, a San Francisco Chronicle Rising Star chef and protégé of Jean-Georges Vongerichten and Charlie Trotter, to prepare it.

Event photos taken by Eileen Miller.

MENU

  • Hors d’Oeuvre

    • Beef Heart Tartare with Cornichons, Capers, and Parmesan on Grilled Filone
    • T.L.T.s > Beef Tongue with Rick Bishop’s Sucrine Lettuce and Tomatoes on Brioche
    • Summer Beans with Pistachios and Greek Feta
    • Grilled Fava Beans with Dry-Aged Croutons and Mint
    • Asparagus–Olli Salumeria Prosciutto Tea Sandwiches
    • Scholium Project Lost Slough Vineyard Naucratis 2012
    • Westbrook Brewing Co. White Thai Beer 
  • Dinner

    • Beef Tendon Salad with Summer Melon, Pickled Ramps, and Thai Chiles
    • Scholium Project Lost Slough Vineyard Riquewihr 2009
    • Grilled Peaches with Rocket, Walnuts, and Basil
    • Scholium Project Midan Al-Tahrir 2010
    • Smoked Beef Plate with Rapini, Greek Yogurt, and Citrus
    • Scholium Project The Gardens of Babylon 2011
    • Dry-Aged Beef Rib-Eye Tasting > Un-Aged, 28-Day-Aged, and 55-Day-Aged with Assorted Sauces
    • Scholium Project Tenbrink Vineyards Bricco Babelico 2007
    • Blackberry–Buttermilk Cobbler with Buttermilk Biscuits and Bourbon–Vanilla Ice Cream
    • Wines generously provided by Red Hook Winery​ and Scholium Project. 

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 07.18.2013
  • 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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Greenhouse Gallery Mon, 09.02.2013
 
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Greenhouse Gallery Mon, 09.02.2013
 
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Cuisine of the Sun Wed, 10.09.2013
 
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Toronto Pastiche Thu, 10.10.2013
 
Greenhouse Gallery Mon, 09.02.2013
 
Taste America: Los Angeles Fri, 10.11.2013
 
 
Greenhouse Gallery Mon, 09.02.2013
 
Taste of Modern Luxury Sat, 10.12.2013
 
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Greenhouse Gallery Mon, 09.02.2013
 
Greenhouse Gallery Mon, 09.02.2013
 
Greenhouse Gallery Mon, 09.02.2013
 
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Greenhouse Gallery Mon, 09.02.2013
 
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Newfoundland Heritage Fri, 10.18.2013
 
Taste America: Phoenix Fri, 10.18.2013
 
Greenhouse Gallery Mon, 09.02.2013
 
Savoring Seattle Sat, 10.19.2013
 
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Greenhouse Gallery Mon, 09.02.2013
 
Greenhouse Gallery Mon, 09.02.2013
 
2013 JBF Food Conference Mon, 10.21.2013
 
2013 JBF Leadership Awards Mon, 10.21.2013
 
Greenhouse Gallery Mon, 09.02.2013
 
2013 JBF Food Conference Mon, 10.21.2013
 
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Greenhouse Gallery Mon, 09.02.2013
 
Greenhouse Gallery Mon, 09.02.2013
 
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Greenhouse Gallery Mon, 09.02.2013
 
 
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JBF Kitchen Cam