Chef Jason Tostrup and his team in the Beard House kitchen
Behind the scenes in the Beard House kitchen
Pine-Scented Taylor Bay Scallops with Japanese Knotweed
Smoked Squid, Wild Leek, and Dandelion Pizza
Behind the scenes in the Beard House kitchen
City’n Country > We Are All What We Eat Farms Egg and Grilled Union Square Market Vegetables with Truffle, Garlic, and Anchovy Vinaigrette
Lucy’s Tavern Veal Parjuski Patty with Wilted Spring Pea Shoots, Brioche, and Spiced Maple
Whole Roasted Veal Breast and Calf’s Liver with Potatoes, Lovage, Veal Andouille Sausage, and Sunchoke Cream
Scrambled Eggs and Wild Mustard Grass on Toasts
Chilled Nettle Soup with Wild Salmon and Pickled Fiddleheads
Shaved Veal Chop Salad with Green Garlic, Maine Lobster Aïoli, Gail’s Young Radishes, and Amaranth Shoots
Housemade Jersey Girls Dairy Ricotta Fritters with Almond Biscotti and Maple Street Gardens Rhubarb Sorbet and Jam
Dinner

Vermont Veal Renaissance

Jason Tostrup
Restaurant Verterra and Lucy’s Tavern at the Inn at Weathersfield, Perkinsville, VT

Dairy and Veal Farmer Lisa Kaiman
Jersey Girls Dairy, Chester, VT

When farmer Lisa Kaiman began raising bull calves alongside her dairy cows, her first customer was chef Jason Tostrup of the lovely Inn at Weathersfield. Tostrup is a fervent believer in Kaiman’s conscientious, Old World methods and he has created this spring-inspired New England menu to showcase her flavorful, humanely raised, milk-fed veal.

Event photos by F. Martin Ramin and David Chow.

MENU

  • Hors d’Oeuvre

    • Smoked Squid, Wild Leek, and Dandelion Pizza
    • Scrambled Eggs and Wild Mustard Grass on Toasts
    • Chilled Nettle Soup with Wild Salmon and Pickled Fiddleheads
    • Pine-Scented Taylor Bay Scallops with Japanese Knotweed
    • R. Stuart & Co. Brut Rosé d’Or NV
  • Dinner

    • Shaved Veal Chop Salad with Green Garlic, Maine Lobster Aïoli, Gail’s Young Radishes, and Amaranth Shoots
    • Altadonna Grillo 2010
    • City’n Country > We Are All What We Eat Farms Egg and Grilled Union Square Market Vegetables with Truffle, Garlic, and Anchovy Vinaigrette
    • Crios de Susana Balbo Torrontes 2011
    • Lucy’s Tavern Veal Parjuski Patty with Wilted Spring Pea Shoots, Brioche, and Spiced Maple
    • Smith-Madrone Riesling 2009
    • Whole Roasted Veal Breast and Calf’s Liver with Potatoes, Lovage, Veal Andouille Sausage, and Sunchoke Cream
    • Feudi della Medusa Cannonau di Sardegna Rosso 2008
    • Housemade Jersey Girls Dairy Ricotta Fritters with Almond Biscotti and Maple Street Gardens Rhubarb Sorbet and Jam
    • Eden Vermont Ice Cider NV
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 06.04.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

October 2013

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