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
 
 
 

December 2013

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Greenhouse Gallery Fri, 11.01.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
 
Greenhouse Gallery Fri, 11.01.2013
 
Enlightened Eaters Wed, 12.04.2013
 
Charleston Charm Wed, 12.04.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
End of Prohibition Hoorah! Thu, 12.05.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
Holiday Kaiseki Lunch Fri, 12.06.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
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Greenhouse Gallery Fri, 11.01.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
Winter Black Truffles Mon, 12.09.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
Bold Mediterranean Feast Tue, 12.10.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
Beard on Books Wed, 12.11.2013
 
Champagne Holiday Wed, 12.11.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
Palm Beach, FL Fri, 12.13.2013
 
Royal Thai Fare Fri, 12.13.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
Palm Beach, FL Fri, 12.13.2013
 
Southern Hospitality Sat, 12.14.2013
 
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Greenhouse Gallery Fri, 11.01.2013
 
Palm Beach, FL Fri, 12.13.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
Palm Beach, FL Fri, 12.13.2013
 
Five-Star Ode to Pittsburgh Mon, 12.16.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
Palm Beach, FL Fri, 12.13.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
Bavaria to Bohemia Wed, 12.18.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
Summer to Winter Thu, 12.19.2013
 
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Greenhouse Gallery Fri, 11.01.2013
 
 
 
 
 
 
JBF Kitchen Cam