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
 
 
 

January 2014

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Greenhouse Gallery Thu, 01.02.2014
 
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Greenhouse Gallery Thu, 01.02.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Winter’s Tale Thu, 01.09.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
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Greenhouse Gallery Thu, 01.02.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
New York Hot Spot Mon, 01.13.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Winter Fancy Tue, 01.14.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Chesapeake Bounty Wed, 01.15.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
 
Greenhouse Gallery Thu, 01.02.2014
 
Midwinter Lunch Fri, 01.17.2014
 
Kohala Coast, HI Fri, 01.17.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Kohala Coast, HI Fri, 01.17.2014
 
Richmond, VA Sat, 01.18.2014
 
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Greenhouse Gallery Thu, 01.02.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Beard on Books Wed, 01.22.2014
 
Wine Country Enchantment Wed, 01.22.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Winter Farm Harvest Thu, 01.23.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Eat. Drink. Barcelona. Fri, 01.24.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
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Greenhouse Gallery Thu, 01.02.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Mexico Meets Maine Mon, 01.27.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Hamptons Style Tue, 01.28.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Collards and Carbonara Wed, 01.29.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Vintage Brews Thu, 01.30.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
California Heirloom Fri, 01.31.2014
 
 
JBF Awards