Chef Scott Varnedoe and his chef team in the Beard House kitchen
Pecan-Crusted Turkey Nuggets with Applewood-Smoked Bacon and Roasted Jalapeño–Peach Preserves
Duck, Turkey, and Foie Gras Meatballs with Sweet-and-Spicy Pumpkin Beer Glaze
Char-Broiled Louisiana Oysters with Garlic, Lemon, and Pernod Butter; Smoked Duck Crackling–Parmesan French Bread Crumbs; and Bacon, Onion, and Fennel Jam
Collard–Cochon de Lait Arancini with Duck Fat–Braised Pork Belly, Creole Mustard–Bacon Demi-Glace, and Tasso Ham–Cranberry Preserves
Roasted Butternut Squash–Louisiana Jumbo Lump Crab Cappuccino with Red and Green Chili Oil, Allspice Whipped Cream, and Toasted Chestnut Dust
Behind the scenes in the Beard House kitchen
Smoked Ash–Crusted Lamb T-bone with Papa Tom's Gouda Grits, Roasted Vidalia Onions, Garlic–Mint Lamb Jus, and Candied Tomato Gel
Fried and Compressed Sous-Vide Turkey Breast and Thigh with Oyster, Andouille Sausage, and Sage Cornbread Soufflé; Brown Butter–Roasted Brussels Sprouts; Duck Fat Snow; Foie Gras–Giblet Gravy Broth; and Cranberry Foam
Smoked Steen's Cane Syrup and Abita Root Beer–Cured Louisiana Duck Ham with Brown Sugar, Pecan, and Sweet Potato Soufflé; Brûléed Housemade Marshmallows; Clove, Brown Butter, and Toasted Pecan Crumble; Orange Gastrique; and Bacon-Sautéed Kale
Behind the scenes in the Beard House kitchen
Individual Apple–Pecan Pies with Buttermilk–Vanilla Bean Ice Cream, Calvados Caramel, and Dehydrated Apple Baklava Sticks
Dinner

Thanksgiving with a Southern Twist

Scott Varnedoe

Stroubes, Baton Rouge, LA

*Please note special time.

Leave the basters and the kitchen twine at home and join us at the Beard House for a Down South–inspired Thanksgiving feast. That renowned hospitality will be on display this Turkey Day when acclaimed chef Scott Varnedoe comes up North to show us exactly how they do it in Baton Rouge.

 

Event photos taken by Joan Garvin.

Related Info:

MENU

  • Hors d'Oeuvre

    • Pecan-Crusted Turkey Nuggets with Applewood-Smoked Bacon and Roasted Jalapeño–Peach Preserves
    • Duck, Turkey, and Foie Gras Meatballs with Sweet-and-Spicy Pumpkin Beer Glaze
    • Char-Broiled Louisiana Oysters with Garlic, Lemon, and Pernod Butter; Smoked Duck Crackling–Parmesan French Bread Crumbs; and Bacon, Onion, and Fennel Jam
    • Collard–Cochon de Lait Arancini with Duck Fat–Braised Pork Belly, Creole Mustard–Bacon Demi-Glace, and Tasso Ham–Cranberry Preserves
  • Dinner

    • Roasted Butternut Squash–Louisiana Jumbo Lump Crab Cappuccino with Red and Green Chili Oil, Allspice Whipped Cream, and Toasted Chestnut Dust
    • Smoked Ash–Crusted Lamb T-bone with Papa Tom's Gouda Grits, Roasted Vidalia Onions, Garlic–Mint Lamb Jus, and Candied Tomato Gel
    • Fried and Compressed Sous-Vide Turkey Breast and Thigh with Oyster, Andouille Sausage, and Sage Cornbread Soufflé; Brown Butter–Roasted Brussels Sprouts; Duck Fat Snow; Foie Gras–Giblet Gravy Broth; and Cranberry Foam
    • Smoked Steen's Cane Syrup and Abita Root Beer–Cured Louisiana Duck Ham with Brown Sugar, Pecan, and Sweet Potato Soufflé; Brûléed Housemade Marshmallows; Clove, Brown Butter, and Toasted Pecan Crumble; Orange Gastrique; and Bacon-Sautéed Kale
    • Individual Apple–Pecan Pies with Buttermilk–Vanilla Bean Ice Cream, Calvados Caramel, and Dehydrated Apple Baklava Sticks
    • A selection of fine wines will be served with this dinner.
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 11.22.2012
  • 6:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

October 2013

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