Chef Ben Simpkins with his team in the James Beard House Kitchen
Duck Rillettes, Sweet Brioche, and Cranberry–Champagne Jam Parfait
Crispy Fried Pork Belly with Haywood’s Mustard and Micro-Chervil on Maple Biscuits
Stella Artois–Poached Beef Tongue with Roasted Shallot–Cheese Spread and Arugula
Cornmeal-Dusted Fennel Chips with Eggplant–Tomato Tapenade
Chincoteague Oysters with Cucumber, Vodka, and Preserved Citrus Granita and Dill
Veal Sweetbreads in Leek Nest with Hazelnuts, Salsify Silk, and Egyptian Star Petals
Cardamom-Spiced Duck Breast with Kale, Honey, Almond, and Red Quinoa Salad; Grains of Paradise–Bourbon Glaze; and Sweet Potato Cracker
Cardamom-Spiced Duck Breast with Kale, Honey, Almond, and Red Quinoa Salad; Grains of Paradise–Bourbon Glaze; and Sweet Potato Cracker
Cider and Sage–Braised Turkey Shank with Crispy Chorizo, Polenta Pavé, Foie Gras–Poached Apples, and Root Vegetables
Barolo-Sous Vide Lamb Cheeks and Lobster Knuckles with Great Northern Bean–Butternut Squash Cassoulet and Cauliflower Chips
Behind the scenes in the Beard House kitchen
Pears with Honey–Vanilla Crémeux, Raspberry Gelée, French Toast Crumble, and Bacon Macaron

Winter Farm Harvest

Ben Simpkins

Richardson Farms, White Marsh, MD

Come in from the cold and nourish your body and soul with this incredible winter feast celebrating the bounty of Maryland's Richardson Farms. Feel the chill melt away as you tuck into chef Ben Simpkins's scrumptious menu of rich braises and elegantly prepared seasonal produce.  

Event photos taken by Tom Kirkman.

Related Info:

MENU

  • Hors d’Oeuvre

    • Duck Rillettes, Sweet Brioche, and Cranberry–Champagne Jam Parfait  
    • Crispy Fried Pork Belly with Haywood’s Mustard and Micro-Chervil on Maple Biscuits
    • Stella Artois–Poached Beef Tongue with Roasted Shallot–Cheese Spread and Arugula 
    • Cornmeal-Dusted Fennel Chips with Eggplant–Tomato Tapenade 
    • Chincoteague Oysters with Cucumber, Vodka, and Preserved Citrus Granita and Dill
    • Charles de Fère Réserve Blanc de Blancs Brut NV
  • Dinner

    • Veal Sweetbreads in Leek Nest with Hazelnuts, Salsify Silk, and Egyptian Star Petals
    • Rutherford Ranch Chardonnay 2012
    • Cardamom-Spiced Duck Breast with Kale, Honey, Almond, and Red Quinoa Salad; Grains of Paradise–Bourbon Glaze; and Sweet Potato Cracker
    • E. Guigal Côtes du Rhône 2009
    • Ruby Red Grapefruit–Rosemary Sorbet
    • Cider and Sage–Braised Turkey Shank with Crispy Chorizo, Polenta Pavé, Foie Gras–Poached Apples, and Root Vegetables 
    • Domaine Pichot Vouvray 2012
    • Barolo-Sous Vide Lamb Cheeks and Lobster Knuckles with Great Northern Bean–Butternut Squash Cassoulet and Cauliflower Chips 
    • Angeline Pinot Noir 2012
    • Pears with Honey–Vanilla Crémeux, Raspberry Gelée, French Toast Crumble, and Bacon Macaron
    • Disaronno Amaretto with Lemon

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 01.23.2014
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

May 2014

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