Chef Antonio Campolio and his team in the Beard House kitchen
Dungeness Crab with Avocado, Grapefruit, and Smoked Paprika on Brioche
Dry-Aged Double R Ranch Short Ribs with Tomato Jam and White Truffle–Celery Root Purée
Smoked Quinault River Blueback Salmon and Roe with Orange–Pepper Crème Fraîche on Potato Blini
Pleasant View Farm Duck Confit with Cranberry Marmalade on Cornmeal Yeast Bread
Behind the scenes in the Beard House kitchen
Cape Cod Diver Scallop with Butternut Squash, Stone Fruit Mostarda, Spiced Pecans, Green Apples, and Sunflower Sprouts
Pleasant View Farm Foie Gras with Pumpkin Scone, Plums, Apricots, Seckel Pears, and Cinnamon
Walla Walla Roastery Espresso–Crusted Buffalo Carpaccio with Monteillet Causse Noir Cheese, Walla Walla Sweet Onions, Fingerling Potatoes, and Oregon Summer Black Truffles
Behind the scenes in the Beard House kitchen
Upper Dry Creek Ranch Lamb with Sweet Potato Gnocchi, White Chocolate, Huckleberry Jam, 25-Year-Old Balsamic, and Mint
Dry-Aged Double R Ranch New York Strip with Preserved Meyer Lemon Spaetzle, Maple, Beets, Cambozola Cheese, and Wild Sage
Valrhona Dark Chocolate French Silk with Port–Fig Jam, Marcona Almond Brittle, Chantilly, and Vanilla
Dinner

Taste of Walla Walla Wine Country

Antonio Campolio

The Marcus Whitman Hotel, Walla Walla, WA

In addition to its scenery and small-town charm, Walla Walla, Washington, is considered one of the nation's most fertile agricultural areas, boasting over 100 wineries and an enviable supply of local produce. Join us at the Beard House for a taste of this rich culinary locale, courtesy of chef Antonio Campolio.

 

Event photos taken by Geoff Mottram.

MENU

  • Hors d'Oeuvre

    • Dungeness Crab with Avocado, Grapefruit, and Smoked Paprika on Brioche
    • Dry-Aged Double R Ranch Short Ribs with Tomato Jam and White Truffle–Celery Root Purée
    • Smoked Quinault River Blueback Salmon and Roe with Orange–Pepper Crème Fraîche on Potato Blini
    • Pleasant View Farm Duck Confit with Cranberry Marmalade on Cornmeal Yeast Bread
    • Woodward Canyon Estate Sauvignon Blanc 2010
    • L'Ecole Nº 41 Seven Hills Vineyard Estate Luminescence 2010
    • Three Rivers Winery Svelte 2007
    • Tero Estates Windrow Vineyard Reserve Cabernet Sauvignon 2007
  • Dinner

    • For the Table > Pumpkin–Cranberry Brioche, Sweet Onion Chestnut Rolls, and Peppered Lavash with Extra Virgin Olive Oil, Pumpkin Butter, and Cranberry–Golden Raisin Chutney
    • Cape Cod Diver Scallop with Butternut Squash, Stone Fruit Mostarda, Spiced Pecans, Green Apples, and Sunflower Sprouts
    • Three Rivers Winery Chardonnay 2011
    • Pleasant View Farm Foie Gras with Pumpkin Scone, Plums, Apricots, Seckel Pears, and Cinnamon
    • Three Rivers Winery Riesling 2011
    • Walla Walla Roastery Espresso–Crusted Buffalo Carpaccio with Monteillet Causse Noir Cheese, Walla Walla Sweet Onions, Fingerling Potatoes, and Oregon Summer Black Truffles
    • L'Ecole Nº 41 Seven Hills Vineyard Estate Merlot 2005
    • Upper Dry Creek Ranch Lamb with Sweet Potato Gnocchi, White Chocolate, Huckleberry Jam, 25-Year-Old Balsamic, and Mint
    • Woodward Canyon Estate Reserve 2009
    • Dry-Aged Double R Ranch New York Strip with Preserved Meyer Lemon Spaetzle, Maple, Beets, Cambozola Cheese, and Wild Sage
    • Leonetti Cellar Reserve 2009
    • Valrhona Dark Chocolate French Silk with Port–Fig Jam, Marcona Almond Brittle, Chantilly, and Vanilla
    • Tero Estates Windrow Vineyard Cabernet Franc 2009
    • Coffee service provided by Walla Walla Roastery.

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 12.12.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

November 2013

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