The chefs in the James Beard House Kitchen
House-Smoked Trout Reubens with Pickles, Fennel Sauerkraut, and Roasted Tomato Aïoli on Marble Rye
Apple, Avocado, and Smoked Cheddar with Arugula and Red Onions on Multigrain Toasts
House-Cured Bresaola with Camembert and Apricot Mostarda on Ciabatta
Fried Chicken with Jalapeños, Pickles, Napa Cabbage Slaw, and Chipotle Aïoli on Sweet Potato Biscuits
Wine-Soaked Chistorras with Honey Mustard and Herb Sala on Miniature Hot Dog Buns
Bison Meatloaf Club with Bacon, Roasted Fennel, Piquillo Peppers, and Romesco Sauce on Sourdough
Lamb Sloppy Joes with Peperoncini and Goat Cheese on Brioche
Mozzarella-and-Speck Grilled Cheese with Dijon Mustard and Red Amaranth Salad on Pumpernickel
Behind the scenes at the Beard House
Miniature Chocolate Chip Cookies
Miniature Butterscotch–Coffee Éclairs
Maple–Cranberry Steamed Pudding
Scones > Plain, Currant, and Jam-Filled
Madeleines > Elderflower-Glazed Raspberry
Macarons > Passion Fruit–Pink Peppercorn and Pistachio–Rose Water
Farmer's Cheese Tartlets with Honeyed Fruit and Rosemary
Iced Conversation Heart Cookies
Behind the scenes at the Beard House

Valentine's Tea

Pastry Chef Ginger Fisher

The Marrow, NYC

Pastry Chef Tiffany MacIsaac

Neighborhood Restaurant Group, Washington, D.C.; Alexandria, VA, and Arlington, VA

Bartender Ivy Mix

Clover Club, Brooklyn, NY; and Founder, Speed Rack Competition

Pastry Chef Megan Fitzroy Phelan

Sullivan Street Bakery, NYC

Rebecca Weitzman

Clarkson, NYC

Patricia Williams

Smoke Jazz & Supper Club, NYC

Pastry Chef Jennifer Yee

Lafayette, NYC

Treat your valentine to a romantic afternoon tea prepared by an incredible group of chefs and pastry chefs. The top talents collaborating on this feast will tempt diners with a decadent selection of delicate savories and mouthwatering sweets.

Event photos taken by Joan Garvin.

MENU

  • Savory Sandwiches

    • House-Smoked Trout Reubens with Pickles, Fennel Sauerkraut, and Roasted Tomato Aïoli on Marble Rye
    • Braised Wild Boar with Celeriac Slaw and Horseradish Mustard on Sourdough
    • Braised Hudson Valley Rabbit with Olive Marmalade, Herb Salad, and Dijon Mustard on Housemade Potato Rolls
    • Apple, Avocado, and Smoked Cheddar with Arugula and Red Onions on Multigrain Toasts
    • House-Cured Bresaola with Camembert and Apricot Mostarda on Ciabatta
    • Fried Chicken with Jalapeños, Pickles, Napa Cabbage Slaw, and Chipotle Aïoli on Sweet Potato Biscuits 
    • Wine-Soaked Chistorras with Honey Mustard and Herb Sala on Miniature Hot Dog Buns 
    • Bison Meatloaf Club with Bacon, Roasted Fennel, Piquillo Peppers, and Romesco Sauce on Sourdough 
    • Lamb Sloppy Joes with Peperoncini and Goat Cheese on Brioche
    • Mozzarella-and-Speck Grilled Cheese with Dijon Mustard and Red Amaranth Salad on Pumpernickel
  • Pastries and Confections

    • Miniature Ho Hos
    • Hazelnut Buckeyes
    • Miniature Chocolate Chip Cookies
    • Cherry Lambic Marshmallows
    • Miniature Butterscotch–Coffee Éclairs
    • Maple–Cranberry Steamed Pudding
    • Scones > Plain, Currant, and Jam-Filled
    • Madeleines > Elderflower-Glazed Raspberry and Brown Butter
    • Macarons > Passion Fruit–Pink Peppercorn and Pistachio–Rose Water
    • Farmer's Cheese Tartlets with Honeyed Fruit and Rosemary
    • Blood Orange–Olive Oil Tea Cakes
    • Meyer Lemon–Honey Tartlets
    • Iced Conversation Heart Cookies
    • Chocolate–Cherry Fruitcake
    • Cinnamon–Raisin Buns
    • Miniature Canelés
  • Beverages

    • Teas from Tea Forté > Orange Pekoe, Bombay Chai, Oasis, and Lemon Vervain
  • Ivy Mix's Specialty Cocktails

    • Valentino > Manzanilla Sherry with Ocho Plata Tequila, Orange Curaçao, and Orange Bitters
    • Bedford Love > Chamomile–Citron Tea Forté–Infused Brooklyn Gin with Raspberry Liqueur and Lemon
  • Wines

    • Yá Cuvée 23 Brut Cava Reserva 2009
    • Bodegas La Guita Sanlúcar de Barrameda Manzanilla Sherry NV
    • Bodegas Almocaden Caletero Amontillado Sherry NV
    • Bodegas 501 Cream Zurbarán Sherry NV
    • Wines generously provided by Vinos Libres Wine Merchants, and teas generously provided by Tea Forté. Special thanks to Dean & DeLuca for many years of generously supporting our Valentine's Tea.

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Sun, 02.09.2014
  • 4:00 PM
  • The Beard House map
  • Members $80 / General Public $95
  • Call 212.627.2308 to reserve
 
 
 

August 2014

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Greenhouse Gallery Tue, 07.01.2014
 
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Greenhouse Gallery Tue, 07.01.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
New Orleans Mon, 08.04.2014
 
Washington, D.C. Mon, 08.04.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
The Mission Gem Tue, 08.05.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Jersey Summer Bounty Wed, 08.06.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
 
Greenhouse Gallery Tue, 07.01.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
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Greenhouse Gallery Tue, 07.01.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Rustic Farmhouse Rendezvous Mon, 08.11.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
The Rich Table Tue, 08.12.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Enlightened Eaters Wed, 08.13.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Bangkok or Bust! Thu, 08.14.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Wailea, Maui, HI Fri, 08.15.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Wailea, Maui, HI Fri, 08.15.2014
 
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Greenhouse Gallery Tue, 07.01.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Along the 38th Parallel Mon, 08.18.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Renegade Wine Dinner Tue, 08.19.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Beard on Books Wed, 08.20.2014
 
Memphis Style Wed, 08.20.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
The Art of Modern Japanese Thu, 08.21.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
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Greenhouse Gallery Tue, 07.01.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
 
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JBF Kitchen Cam