Taria Camerino, Ford Fry, Drew Belline, Joe Schafer, and Adam Evans with members of their team in the Beard House kitchen
Preserved 2012 Tomato Jelly Doughnuts with Heritage Pork Dripping Glaze
Behind the scenes in the Beard House kitchen
Cauliflower Panna Cotta with Georgia Caviar and Preserved Georgia Pecan Truffles
Crispy Pickled Sardines with Chorizo, Collard Green Gremolata, and Lemon
Pickled Baby Vegetable Crudités with Lemon Fromage Blanc and Shiitake Bacon
Rabbit Rillettes with Charred Figs, Hot Mustard, and Toast
Toad in the Hole > Quail Egg and Rustic Toast with Chicken of the Wood Mushrooms and Chicken Jus
Quail egg in rustic toast for toad in the hole
Cold Fried Chicken Torchon with Field Pea Salad, Crispy Chicken Skin, White Barbecue Sauce, and Pickles
Georgia Ricotta–Preserved Meyer Lemon Cappelletti with Roasted Young Artichokes, Spring Carrots, and Pea Sprouts
Roasted Black Bass with Buttery Razor Clams, Charred Georgia Spring Onion, and Smoked Bone Marrow Broth
Wood-Roasted Rib-Eye with Foraged Mushrooms of the Moment, Sunchoke Gratin, Oxtail, and Whipped Marrow
Foraged Mushrooms of the Moment
Bag of Amenities > Clinton Hill Chocolate, Fatback Pralines, Gin and Urban-Foraged Herb Shrub, Peaches and Cream, and Milk Fudge
Dinner

Toast of Atlanta

All restaurants, unless otherwise noted, are located in Atlanta.

Ford Fry
The Optimist, JCT. Kitchen & Bar, and King + Duke (opening in March 2013); and
No. 246, Decatur, GA

Drew Belline
No. 246, Decatur, GA

Adam Evans
The Optimist

E.J. Hodgkinson
JCT. Kitchen & Bar

Joe Schafer
King + Duke (opening in March 2013)

Pastry Chef Taria Camerino
Rocket Farm Restaurants

Ford Fry, who runs a popular family of restaurants in Atlanta, has become an indispensable player in the city’s thriving dining scene. His latest venture, the Optimist, was named “Restaurant of the Year” by Esquire in 2012, while his highly anticipated King + Duke is on the way.

Event photos taken by Geoff Mottram.

MENU

  • Hors d’Oeuvre

    • Preserved 2012 Tomato Jelly Doughnuts with Heritage Pork Dripping Glaze
    • Cauliflower Panna Cotta with Georgia Caviar and Preserved Georgia Pecan Truffles
    • Crispy Pickled Sardines with Chorizo, Collard Green Gremolata, and Lemon
    • Pickled Baby Vegetable Crudités with Lemon Fromage Blanc and Shiitake Bacon
    • Rabbit Rillettes with Charred Figs, Hot Mustard, and Toast
    • Gloria Ferrer Royal Cuvée 2004
  • Dinner

    • Toad in the Hole > Quail Egg and Rustic Toast with Chicken of the Wood Mushrooms and Chicken Jus
    • The Eyrie Vineyards Pinot Gris 2011
    • Cold Fried Chicken Torchon with Field Pea Salad, Crispy Chicken Skin, White Barbecue Sauce, and Pickles
    • Mongeard-Mugneret Savigny-Les-Beaune 1er Cru 2010
    • Georgia Ricotta–Preserved Meyer Lemon Cappelletti with Roasted Young Artichokes, Spring Carrots, and Pea Sprouts
    • Schiopetto Blanc de Rosis 2010
    • Roasted Black Bass with Buttery Razor Clams, Charred Georgia Spring Onion, and Smoked Bone Marrow Broth
    • Domaine William Fevre Vaulorent Chablis 1er Cru 2010
    • Wood-Roasted Rib-Eye with Foraged Mushrooms of the Moment, Sunchoke Gratin, Oxtail, and Whipped Marrow
    • Château Brane-Cantenac Margaux 2007
    • Bag of Amenities > Clinton Hill Chocolate, Fatback Pralines, Gin and Urban-Foraged Herb Shrub, Peaches and Cream, and Milk Fudge
    • Cocchi Barolo Chinato NV
  • Special thanks to Delta Air Lines for the use of their BusinessElite® amenity kits.​

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Sat, 03.02.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

April 2014

S M T W T F S
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5
 
 
Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Coast-to-Coast Cool Thu, 04.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Farmstead Feast Fri, 04.04.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Sonoma, CA Sat, 04.05.2014
 
Oregon Meets Mediterranean Sat, 04.05.2014
 
6
7
8
9
10
11
12
Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
The Art of American Omakase Mon, 04.07.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Beard on Books Wed, 04.09.2014
 
Chicago Wed, 04.09.2014
 
Spirit of the Southwest Wed, 04.09.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Spring Is in the Air Thu, 04.10.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
D.C. Chef to Watch Sat, 04.12.2014
 
13
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19
Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Second-Night Passover Seder Tue, 04.15.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Heading South Wed, 04.16.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Sultan's Pantry Thu, 04.17.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
20
21
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23
24
25
26
Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Modern Japanese Izakaya Mon, 04.21.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Made in Memphis Tue, 04.22.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Enlightened Eaters Wed, 04.23.2014
 
Washington, D.C. Wed, 04.23.2014
 
World of Umami Burger Wed, 04.23.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Luscious Italian Thu, 04.24.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Springtime Latin Lunch Fri, 04.25.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
In Good Food We Trust Sat, 04.26.2014
 
27
28
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30
1
2
3
Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Garden Spring Fling Mon, 04.28.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Coastal Kitchen Tue, 04.29.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Vegas Glitz Wed, 04.30.2014
 
 
 
 
JBF Kitchen Cam