Jeremy McMillan, Samantha Bailey, and their team at the Beard House
Squash Blossom Crêpes with Crescenza Cheese, Borage Blossoms, and Sardinian Caviar
Cedar Plank–Roasted Castelvetrano Olives with Fennel Pollen, Dried Orange, and Fermented Peppers
Smoked Cauliflower with Nduja Sausage, Pine Nuts, and Marjoram
Pickled Plum Skewers with Kimchi Purée
Grilled Kale Chips with Purple Shiso, Black Cumin, and Shell Bean Hummus
Squash Carpaccio with Mint, Lemon, and Ricotta
Charcoal-Grilled Melon–Cucumber Terrine with Dried Black Olives and Shaved Geoduck
Horseradish and Crème Fraîche–Filled Fagotelli Pasta with Ash-Roasted Beets
Wild Mushroom Minestra with Charred Ramp Pickles, Basil Pesto, and Parmigiano Broth
Smoked Cherries with Grilled Sweet Corn Tofu, Lamb Ribs, and 100-Year-Old Balsamic
Ode to the Master Asador > Cassis-Macerated Berries with Smoked Milk Gelato, Waffle Cone, and Pistachios
Dinner

Vegetable Barbecue

Jeremy McMillan

Bedford Post Inn, Bedford, NY

Pastry Chef Samantha Bailey

Bedford Post Inn, Bedford, NY

Owned by actor Richard Gere, the Bedford Post Inn has become a food lovers’ destination, known for the refined yet approachable cuisine proffered at the property’s renowned Farmhouse restaurant. Join chef Jeremy McMillan when he creates a spectacular vegetable-focused feast.

Event photos by Philip Gross.

Related Info:

MENU

  • Hors d’Oeuvre

    • Squash Blossom Crêpes with Crescenza Cheese, Borage Blossoms, and Sardinian Caviar
    • Cedar Plank–Roasted Castelvetrano Olives with Fennel Pollen, Dried Orange, and Fermented Peppers
    • Smoked Cauliflower with Nduja Sausage, Pine Nuts, and Marjoram
    • Pickled Plum Skewers with Kimchi Purée
    • Grilled Kale Chips with Purple Shiso, Black Cumin, and Shell Bean Hummus
    • Robert Sinskey Vineyards Vin Gris of Pinot Noir 2012
  • Dinner

    • Squash Carpaccio with Mint, Lemon, and Ricotta
    • Charcoal-Grilled Melon–Cucumber Terrine with Dried Black Olives and Shaved Geoduck
    • Robert Sinskey Vineyards Pinot Blanc 2012 (in Magnum)​
    • Horseradish and Crème Fraîche–Filled Fagotelli Pasta with Ash-Roasted Beets 
    • Robert Sinskey Vineyards Scintilla Sonoma Vineyard Abraxas Vin de Terroir 2011 (in Magnum)
    • Wild Mushroom Minestra with Charred Ramp Pickles, Basil Pesto, and Parmigiano Broth
    • Robert Sinskey Vineyards Los Carneros Pinot Noir 2009
    • Smoked Cherries with Grilled Sweet Corn Tofu, Lamb Ribs, and 100-Year-Old Balsamic
    • Robert Sinskey Vineyards Marcien Proprietary Red 2006
    • Ode to the Master Asador > Cassis-Macerated Berries with Smoked Milk Gelato, Waffle Cone, and Pistachios  
    • Robert Sinskey Vineyards Late Harvest Pinot Gris 2011​ 

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 06.24.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

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