Chef John Mooney and his team in the Beard House kitchen
Crispy Deviled Eggs with Roasted Jalapeño–Ranch Dressing
Grilled Smoked Lamb Sausages with Milk Stout Mustard
Wild Mushroom and Goat Cheese–Stuffed Rooftop Zucchini Flowers
Behind the scenes in the Beard House kitchen
Housemade Burrata Crostini with Wilted Tomatoes and Basil
Peach and Rooftop Greens Salad with Maytag Blue Cheese, Raisins, and Pecans
Pan-Seared Halibut with Grilled Corn Succotash and Double-Smoked Bacon
Grilled Pennsylvania Lamb Chops with Roasted Yukon Gold Potatoes and Garlic Cream
Roasted Banana–Almond Bread Pudding with Goat’s Milk Caramel and Vanilla Crème Anglaise
Dinner

From the Urban Garden

John Mooney

Bell Book & Candle, NYC

With a state-of-the-art aeroponic rooftop garden, chef and sustainability advocate John Mooney supplies his chic West Village eatery, Bell Book & Candle, with produce virtually year-round. Join us for a celebration of glorious end-of-summer bounty when the renowned urban gardener returns to the Beard House.
 

Event photos taken by Shaun Fletcher.

Related Info:

MENU

  • Hors d'Oeuvre

    • Bell Book & Candle Broiled Oysters
    • Crispy Deviled Eggs with Roasted Jalapeño–Ranch Dressing
    • Grilled Smoked Lamb Sausages with Milk Stout Mustard
    • Wild Mushroom and Goat Cheese–Stuffed Rooftop Zucchini Flowers
    • Housemade Burrata Crostini with Wilted Tomatoes and Basil
    • Champagne Piper-Heidsieck Brut NV
  • Dinner

    • Lobster Taco with Tomatillo–Avocado Salsa
    • Brancott Estate Letter Series Brancott B. Sauvignon Blanc 2010
    • Peach and Rooftop Greens Salad with Maytag Blue Cheese, Raisins, and Pecans
    • Hermann J. Wiemer Dry Riesling 2010
    • Pan-Seared Halibut with Grilled Corn Succotash and Double-Smoked Bacon
    • Romano Clelia Colli Di Lapio Fiano di Avellino 2010
    • Grilled Pennsylvania Lamb Chops with Roasted Yukon Gold Potatoes and Garlic Cream
    • David Bruce Sonoma Coast Pinot Noir 2010
    • Roasted Banana–Almond Bread Pudding with Goat’s Milk Caramel and Vanilla Crème Anglaise
    • Oremus Late Harvest Tokaji 2008

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 09.24.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

August 2014

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JBF Kitchen Cam