Sean O’Connell and his team at the Beard House
Caromont Farm Bloomsbury Cow’s Milk Cheese with Apple Butter, Figs, and Candied Pecans
Rappahannock Oyster Shooters with Sparkling Hard Cider and Watercress
Faisan Blanc Fermier Pot Pie with Hillsborough Black Truffles, Roasted Sweet Corn, and Fromage Frais
Seared Cibola Farms Bison with Red Radishes, Carrot Slaw, and Hickory
Low Lands > Pressed Watermelon with Everona Dairy Young Feta, Lamb’s Lettuce, Cured Olives, Crabapple Crisps, and Star Hill Cinnamon Cider Dressing
High Lands > Seared Mountain Valley Trout with Foraged Mushrooms, Pickled Tomatoes, and Grape Vinaigrette
Whole Hog > Smoked Jowl, Tasso Ham, Andouille Sausage, Pepper Bacon, and Ham Hock Beans with Bourbon Glaze
Natural Q > Grass-Fed Milligan Creek Farms Beef Short Ribs with Roasted Baby Sweet Potatoes, Stone-Ground Cheesy Grits, and Atomic Brussels Sprout Slaw
Something Else > Seckel Pear Tartlet with Peach Frozen Custard, Spicy Almonds, and Gearharts Blueberry Chocolate
Dinner

Virginia Luxury

Sean O'Connell

The Homestead, Hot Springs, VA

Nestled in Virginia’s majestic Allegheny Mountains, the Homestead offers guests a luxurious and historic Shenandoah Valley retreat. Nowhere is that distinctive Southern charm on display more than in the resort’s elegant dining room, where executive chef Sean O’Connell serves elegant interpretations of classic regional dishes.

Event photos taken by Jeffery Gurwin.

Related Info:

MENU

  • Hors d’Oeuvre

    • Caromont Farm Bloomsbury Cow’s Milk Cheese with Apple Butter, Figs, and Candied Pecans
    • Rappahannock Oyster Shooters with Sparkling Hard Cider and Watercress
    • Faisan Blanc Fermier Pot Pie with Hillsborough Black Truffles, Roasted Sweet Corn, and Fromage Frais
    • Seared Cibola Farms Bison with Red Radishes, Carrot Slaw, and Hickory
    • Barboursville Vineyards Barboursville Brut NV
  • Dinner

    • For the Table > Cornbread Variations with Homestead Creamery Butter and Hungry Hill Honey 
    • Low Lands > Pressed Watermelon with Everona Dairy Young Feta, Lamb’s Lettuce, Cured Olives, Crabapple Crisps, and Star Hill Cinnamon Cider Dressing
    • Barboursville Vineyards Pinot Grigio 2011
    • High Lands > Seared Mountain Valley Trout with Foraged Mushrooms, Pickled Tomatoes, and Grape Vinaigrette    
    • Barboursville Vineyards Viognier Reserve 2011
    • Whole Hog > Smoked Jowl, Tasso Ham, Andouille Sausage, Pepper Bacon, and Ham Hock Beans with Bourbon Glaze
    • Barboursville Vineyards Barbera Reserve 2011
    • Natural Q > Grass-Fed Milligan Creek Farms Beef Short Ribs with Roasted Baby Sweet Potatoes, Stone-Ground Cheesy Grits, and Atomic Brussels Sprout Slaw
    • Barboursville Vineyards Cabernet Franc Reserve 2011
    • Something Else > Seckel Pear Tartlet with Peach Frozen Custard, Spicy Almonds, and Gearharts Blueberry Chocolate
    • Barboursville Vineyards Philéo NV
    • Mignardises
    • Arabica Coffee

 

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 06.06.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

March 2013

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Greenhouse Gallery Fri, 03.01.2013
 
The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
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Great Neighborhood Brunch Sun, 03.03.2013
 
Philippe Chin and Friends Mon, 03.04.2013
 
Ode to Local Tue, 03.05.2013
 
Enlightened Eaters Wed, 03.06.2013
 
Coastal Cuisine Wed, 03.06.2013
 
Scottsdale, AZ Thu, 03.07.2013
 
Mid-Atlantic Mediterranean Thu, 03.07.2013
 
Beach Fare and Cocktails Fri, 03.08.2013
 
Big Beef, Big Red Sat, 03.09.2013
 
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Ooh La l’Amour Mon, 03.11.2013
 
From Scratch Sessions Tue, 03.12.2013
 
From Garden to Table Tue, 03.12.2013
 
Beard on Books Wed, 03.13.2013
 
The Latin Road Home Wed, 03.13.2013
 
The Beauty of Basilicata Thu, 03.14.2013
 
Modern Chinese Fri, 03.15.2013
 
 
 
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Charleston, SC Mon, 03.18.2013
 
Culinary Whimsy Mon, 03.18.2013
 
Norouz: Persian New Year Tue, 03.19.2013
 
A Taste of Korea Wed, 03.20.2013
 
Bay Area Brasserie Thu, 03.21.2013
 
Innovative Seafood Fri, 03.22.2013
 
Sophisticated French Sat, 03.23.2013
 
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Second Night Passover Seder Tue, 03.26.2013
 
Beard on Books Wed, 03.27.2013
 
¡Viva Pensacola! Wed, 03.27.2013
 
 
Chic Italian Luncheon Fri, 03.29.2013
 
 
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JBF Kitchen Cam