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
  • 212.627.2308
 
 
 

May 2014

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