Chef Chris Miller with his team at the James Beard House Kitchen
Sam Calagione at the Beard House
Oysters with Chicory Stout Gastrique Mignonette and Chicory Stout Foam
Biscuits and Gravy > Heirloom Italian Pork Bratwurst and Gravy with Quail Eggs on Miniature Black Pepper Biscuits
Oxtail Crostini > Beer-Braised Oxtail with Raisin Marmalade on Raisin–Nut Bread
Chicory Salad with Country Ham, Pears, Pecorino, and Dogfish Head Midas Touch Vinaigrette
Behind the scenes in the Beard House kitchen
Hamachi Crudo with Dogfish Head Sixty-One Reduction, Beer-Pickled Fennel, Crispy Shallots, and Citrus
Poached Wild Long Island Striped Bass with Celery Root, Leeks, Celery, Citrus, Striped Bass Chicharrónes, and Red & White “Beer” Blanc
Seared Duck Breast with Braised Endive, Dates, Smoked Potato Gratin, and Dogfish Head Olde School Barleywine Jus
Beer-Braised Short Ribs with Glazed Root Vegetables, Barley Risotto, Dogfish Head World Wide Stout Demi-Glace, and Orange Gremolata
Dark Chocolate Spoonbread with Dogfish Head Fort Caramel and Raspberries

Vintage Brews

Chris Miller

Miller’s Near & Far, NYC

Founder/President Sam Calagione

Dogfish Head Brewings & Eats, Rehoboth Beach, DE and Dogfish Head Craft Brewery Inc., Milton, DE

Dogfish Head Brewery launched in 1995 making 12-gallon batches of beer out of three little kegs–and since then, it has gained a national cult following for its whimsical drafts. Join us when founder/president and two-time JBF Award nominee Sam Calagione teams up with chef Chris Miller to present an eclectic menu paired with complex, vintage brews.

Event photos taken by Geoff Mottram.

MENU

  • Hors d’Oeuvre

    • Oysters with Chicory Stout Gastrique Mignonette and Chicory Stout Foam
    • Biscuits and Gravy > Heirloom Italian Pork Bratwurst and Gravy with Quail Eggs on Miniature Black Pepper Biscuits 
    • Oxtail Crostini > Beer-Braised Oxtail with Raisin Marmalade on Raisin–Nut Bread
    • Dogfish Head Chicory Stout 2013
    • Dogfish Head Raison d’Extra 2006
  • Dinner

    • Chicory Salad with Country Ham, Pears, Pecorino, and Dogfish Head Midas Touch Vinaigrette
    • Dogfish Head Midas Touch 2013
    • Hamachi Crudo with Dogfish Head Sixty-One Reduction, Beer-Pickled Fennel, Crispy Shallots, and Citrus
    • Dogfish Head Sixty-One 2013
    • Poached Wild Long Island Striped Bass with Celery Root, Leeks, Celery, Citrus, Striped Bass Chicharrónes, and Red & White “Beer” Blanc
    • Dogfish Head Red & White 2007
    • Seared Duck Breast with Braised Endive, Dates, Smoked Potato Gratin, and Dogfish Head Olde School Barleywine Jus
    • Dogfish Head Olde School Barleywine 2005
    • Beer-Braised Short Ribs with Glazed Root Vegetables, Barley Risotto, Dogfish Head World Wide Stout Demi-Glace, and Orange Gremolata
    • Dogfish Head World Wide Stout 2005
    • Dark Chocolate Spoonbread with Dogfish Head Fort Caramel and Raspberries
    • Dogfish Head Fort 2006

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 01.30.2014
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

January 2015

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Eating the African Diaspora Mon, 01.12.2015
 
 
Downtown Italian Wed, 01.14.2015
 
Pioneers and Legends Thu, 01.15.2015
 
Life in the Big Easy Fri, 01.16.2015
 
 
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NYC Tue, 01.20.2015
 
Enlightened Eaters Wed, 01.21.2015
 
 
The New Classic Thu, 01.22.2015
 
Maui, HI Fri, 01.23.2015
 
The Craft of Charcuterie Fri, 01.23.2015
 
Maui, HI Fri, 01.23.2015
 
Taste of the New South Sat, 01.24.2015
 
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The Butcher and the Chef Mon, 01.26.2015
 
New York Meets Copenhagen Tue, 01.27.2015
 
Beard on Books Wed, 01.28.2015
 
D.C. Women Chefs Rock Wed, 01.28.2015
 
Philly Star Thu, 01.29.2015
 
Smoke and Mirrors Fri, 01.30.2015
 
Jacksonville, FL Sat, 01.31.2015
 
JBF Kitchen Cam