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
  • 212.627.2308
 
 
 

February 2013

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Italian Winter Luncheon Fri, 02.01.2013
 
Bold German Cuisine Sat, 02.02.2013
 
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Dreaming of Mexico Mon, 02.04.2013
 
The Art of the Chef Tue, 02.05.2013
 
 
Nantucket Seascape Thu, 02.07.2013
 
Farmland Feast Fri, 02.08.2013
 
 
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Valentine’s Tea Sun, 02.10.2013
 
 
Mardi Gras Decadence Tue, 02.12.2013
 
 
 
 
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Beard on Books Wed, 02.20.2013
 
Savoring New Mexico Wed, 02.20.2013
 
Winter Garden Thu, 02.21.2013
 
The Cult of Napa Fri, 02.22.2013
 
Joie de Vivre Sat, 02.23.2013
 
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Tampa, FL Sun, 02.24.2013
 
Treasures of Abruzzo Mon, 02.25.2013
 
 
American Elegance Tue, 02.26.2013
 
Kentucky Spirit Wed, 02.27.2013
 
 
 
 
JBF Kitchen Cam