Jeremy Meyers, Kierin Baldwin, Tracy Obolsky, Ghaya Oliveira, Ilene Rosen, Katy Sparks, and Keren Weiner with members of their team at the Beard House
Scones > Plain, Lemon–Poppy Seed, and Dried Apricot with Smoked Tea and Pistachios
Honey–Lemon and Maple–Spice Madeleines
Parsnip Tea Cakes with Mascarpone Frosting and Candied Kumquats
Meyer Lemon Tartlets with Meringue and Candied Cedro
Yogurt Mousse with Rose and Pomegranate
Chef Karen Weiner plating Yogurt Mousse in the Beard House kitchen
Hazelnut, Caramel, and Chocolate Tartlets
Date and Citrus–Filled Ma’amoul
Miniature Coconut–Lemongrass Cream Pies
Miniature Heart-Shaped Black-and-White Cookies
Miniature Salted Milk Chocolate Cannoli with Candied Pistachios
Behind the scenes in the Beard House kitchen
Double Valrhona Chocolate Sablés
Hot-Smoked Faroe Island Salmon with Avocado, Wasabi, and Matcha-Wilted Cucumber on Sesame Bread
Grilled Vermont Cheddar with Slow-Roasted Tomatoes and Pear Mostarda on Multigrain
Serrano Ham with Chestnuts and Coriander-Pickled Fennel on Baguette
Classic Lorraine Custard with Arugula and Radishes on Pain de Mie
Horse and Pig Sandwiches > Horseradish and Benton’s Bacon on Sourdough
Chopped Chicken Liver with Caramelized Onions and Chives on Rye
Pimento Cheese and Pickles on Pumpernickel
Behind the scenes in the Beard House kitchen
Salami Rosa and Orange Marmalade with Radicchio on Ciabattini
Triple-Decker Vegetable Club with Uni Butter on Multigrain
Preparing towers for the Valentine's spread
Table settings at the Beard House
Guests choose from the selection of pastries and savory sandwiches
A very happy Valentine's at the Beard House
Brunch / Tea

Valentine’s Tea

Pastry Chef Ghaya Oliveira

Boulud Sud, NYC

Ilene Rosen

606 R&D, Brooklyn, NY

Katy Sparks

Tavern on the Green, NYC

Pastry Chef Keren Weiner

Il Buco and Il Buco Alimentari & Vineria, NYC

Here at the Beard Foundation, we have a number of annual traditions. One of the most beloved is our Valentine’s Day tea, for which we enlist a group of all-star chefs and pastry chefs to prepare a harmonious selection of sweets and savories.

Event photos taken by Eileen Miller.

MENU

  • Pastries
    • Scones > Plain, Lemon–Poppy Seed, and Dried Apricot with Smoked Tea and Pistachios
    • Honey–Lemon and Maple–Spice Madeleines
    • Parsnip Tea Cakes with Mascarpone Frosting and Candied Kumquats
    • Orange Blossom Macarons
    • Pistachio Baklava
    • Crystalized Violet–Rose Torrone
    • Pomme d’Amour Tartlets
    • Meyer Lemon Tartlets with Meringue and Candied Cedro
    • Yogurt Mousse with Rose and Pomegranate
    • Hazelnut, Caramel, and Chocolate Tartlets
    • Date and Citrus–Filled Ma’amoul
    • Blueberry Boy Bait
    • Miniature Coconut–Lemongrass Cream Pies
    • Curry Sugar Miniature Doughnuts
    • Irish Tea Brack
    • Miniature Heart-Shaped Black-and-White Cookies
    • Miniature Salted Milk Chocolate Cannoli with Candied Pistachios
    • Double Valrhona Chocolate Sablés
  • Savory Sandwiches
    • Hot-Smoked Faroe Island Salmon with Avocado, Wasabi, and Matcha-Wilted Cucumber on Sesame Bread
    • Organic Egg Salad with Chives and Oolong-Glazed Duck Bacon on Sourdough
    • Grilled Vermont Cheddar with Slow-Roasted Tomatoes and Pear Mostarda on Multigrain
    • Serrano Ham with Chestnuts and Coriander-Pickled Fennel on Baguette
    • Classic Lorraine Custard with Arugula and Radishes on Pain de Mie
    • Horse and Pig Sandwiches > Horseradish and Benton’s Bacon on Sourdough
    • Chopped Chicken Liver with Caramelized Onions and Chives on Rye
    • Pimento Cheese and Pickles on Pumpernickel
    • Salami Rosa and Orange Marmalade with Radicchio on Ciabattini
    • Triple-Decker Vegetable Club with Uni Butter on Multigrain
  • Tea
    • Le Palais des Thés Grand Yunnan Impérial
    • Le Palais des Thés Île Maurice
    • Le Palais des Thés Thé des Alizés
    • Le Palais des Thés Thé des Vahinés Rooibos
  • Wine
    • Bodegas Valdivia Dry Amontillado Sherry NV
    • Alasia Brachetto d’Acqui 2011

 

Wines generously provided by Regal Wine Imports. Teas generously provided by Le Palais des Thés.

Special thanks to Dean & Deluca for many years of generous support of our Valentine's Tea.

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Sun, 02.10.2013
  • 4:00 PM
  • The Beard House map
  • Members $80 / General Public $95
  • Call 212.627.2308 to reserve
 
 
 

April 2013

S M T W T F S
31
1
2
3
4
5
6
 
 
Under the Sea Tue, 04.02.2013
 
Beard on Books Wed, 04.03.2013
 
Boston Seafood Celebration Wed, 04.03.2013
 
 
Modern Debut Fri, 04.05.2013
 
French Creole Meets Italian Sat, 04.06.2013
 
7
8
9
10
11
12
13
 
Spring Elegance Mon, 04.08.2013
 
Three-Star Italian Tue, 04.09.2013
 
Enlightened Eaters Wed, 04.10.2013
 
Lambs and Clams Wed, 04.10.2013
 
Rioja Celebration Thu, 04.11.2013
 
Rocky Mountain Retreat Fri, 04.12.2013
 
 
14
15
16
17
18
19
20
Baker’s Brunch Sun, 04.14.2013
 
Memphis Sun, 04.14.2013
 
Luxury Sonoma Tue, 04.16.2013
 
Chicago Michelin Star Wed, 04.17.2013
 
Comfort Me with Spring Thu, 04.18.2013
 
Aegean Idyll Fri, 04.19.2013
 
Providence Heritage Sat, 04.20.2013
 
21
22
23
24
25
26
27
 
Modern Italian Mon, 04.22.2013
 
 
Savoring Thai Flavors Wed, 04.24.2013
 
Market-Fresh Montauk Thu, 04.25.2013
 
 
Peruvian Panache Sat, 04.27.2013
 
28
29
30
1
2
3
4
 
 
Sierra Nevada Foothills Tue, 04.30.2013
 
 
 
 
 
JBF Awards