Chef Jon Vaast and his team in the Beard House kitchen
Roasted Littleneck Clams with Bacon and Duck Fat Beurre Blanc
Smoked Sunburst Trout Mousse with Trout Caviar on Toasted Brioche
Caramelized Shallot Custard with Parsnip Foam
Heirloom Tomato Gazpacho Shooters with Micro-Opal Basil and Olive Oil
Corn Chowder with Skillet Corn Kernels and Lovage
Grilled Eggplant with Jalapeño–Tomato Fondue, Garlic Chips, Beaver Brook Farm Pleasant Cow Cheese, and Olive Oil Caviar
Seared Alaskan King Salmon with Sugar Snap Peas, Wax Beans, Artichokes, Peaches, Garden Herbs, and Riesling Vinaigrette
Heritage Pork Duo > Seared Leg Meat with Braised Red Cabbage and Whole Grain Mustard–Beurre Fondue; and Crispy Pork Belly with Poached Quail Egg, Cherry–Port Demi-Glace, and Summer Vegetable Medley
Behind the scenes in the Beard House kitchen
Sweet Potato Cheesecake with Summer Berry Compote
Dinner

Sustainable and Artisanal

Jon Vaast

Dressing Room, Westport, CT

Experience seasonal, farm-to-table cuisine at its best when chef de cuisine Jon Vaast of Dressing Room joins us at the Beard House. Overseen by JBF Award winner and sustainable foods advocate Michel Nischan, the pioneering restaurant prides itself on its impeccably crafted, ingredient-driven menu.

 

Event photos taken by Eileen Miller.

Related Info:

MENU

  • Hors d’Oeuvre

    • Roasted Littleneck Clams with Bacon and Duck Fat Beurre Blanc
    • Smoked Sunburst Trout Mousse with Trout Caviar on Toasted Brioche
    • Caramelized Shallot Custard with Parsnip Foam
    • Heirloom Tomato Gazpacho Shooters with Micro-Opal Basil and Olive Oil
    • Mionetto Il Prosecco NV
  • Dinner

    • Corn Chowder with Skillet Corn Kernels and Lovage
    • Grilled Eggplant with Jalapeño–Tomato Fondue, Garlic Chips, Beaver Brook Farm Pleasant Cow Cheese, and Olive Oil Caviar
    • Dutch Henry Winery Zinfandel 2007
    • Seared Alaskan King Salmon with Sugar Snap Peas, Wax Beans, Artichokes, Peaches, Garden Herbs, and Riesling Vinaigrette
    • Dutch Henry Winery Chafen Family Vineyards Sauvignon Blanc 2010
    • Heritage Pork Duo > Seared Leg Meat with Braised Red Cabbage and Whole Grain Mustard–Beurre Fondue; and Crispy Pork Belly with Poached Quail Egg, Cherry–Port Demi-Glace, and Summer Vegetable Medley
    • Dutch Henry Winery Hillside Estate Cabernet Sauvignon 2005
    • Sweet Potato Cheesecake with Summer Berry Compote
    • Honig Late Harvest Sauvignon Blanc 2009

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 08.13.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

January 2013

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Greenhouse Gallery Wed, 01.02.2013
 
 
 
 
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High-Voltage Cuisine Tue, 01.15.2013
 
Beard on Books Wed, 01.16.2013
 
New England Bounty Wed, 01.16.2013
 
Chicago Thu, 01.17.2013
 
Neighborhood Gem Thu, 01.17.2013
 
 
Jazz at Lincoln Center Sat, 01.19.2013
 
Richmond, VA Sat, 01.19.2013
 
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Jackson, MS Sun, 01.20.2013
 
 
 
Black Truffle Celebration Wed, 01.23.2013
 
 
Beaver Creek, CO Fri, 01.25.2013
 
 
Love, Umbrian Style Sat, 01.26.2013
 
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Midwinter Brunch Sun, 01.27.2013
 
Inspired New England Mon, 01.28.2013
 
Le Bec Fin’s Next Chapter Tue, 01.29.2013
 
Beard on Books Wed, 01.30.2013
 
Salmon Seduction Wed, 01.30.2013
 
Francis’s Favorites Thu, 01.31.2013
 
 
 
JBF Awards