Chef Peter Turso with members of his team in the Beard House kitchen
Glazed Hamachi with Mango and Avocado
Carrot Blini with Cardamom Honey
Making blini in the Beard House kitchen
Crispy Panko Short Ribs with Pomegranate Sweet-and-Sour Sauce
Mushroom Pop Chips with Parmesan and Truffle Oil
Foie Gras Mousse with Sweet Cranberry–Citrus Marmalade on Brioche
Plating hors d'oeuvres in the Beard House kitchen
Smoked Swordfish with Marinated Fennel, California Olive Oil, and Micro-Pea Tendrils
Grilled Octopus with Tomato Emulsion, Smoked Garlic, Chorizo Caramel, and Lemon Confit
Seared Scallop with Sweet Organic Carrots, Curry, Golden Raisins, and Pine Nuts
Long Island Duck with Udon Noodles, Baby Bok Choy, Pickled Radishes, Burnt Scallions, and Chai-Spiced Coconut Broth
Dark Perugian Chocolate and Hazelnut Cake, Grappa, Balsamic and Merlot Sabayon, Spiced Port Reduction, Currants
Dinner

Winter Garden

Peter Turso

Ursino, Union, NJ

Housed in a state-of-the-art, LEED-certified building on the Kean University campus and supplied by its own four-acre farm, Ursino delivers forward-thinking American cooking to discerning New Jerseyans. Its chef, Peter Turso, will make his Beard House debut this month with a sumptuous and comforting winter feast.

Event photos taken by Joan Garvin.

Related Info:

MENU

  • Hors d’Oeuvre

    • Glazed Hamachi with Mango and Avocado
    • Carrot Blini with Cardamom Honey
    • Crispy Panko Short Ribs with Pomegranate Sweet-and-Sour Sauce
    • Mushroom Pop Chips with Parmesan and Truffle Oil
    • Foie Gras Mousse with Sweet Cranberry–Citrus Marmalade on Brioche
    • Domaine Saint Vincent Methode Champenoise Rosé NV
  • Dinner

    • Smoked Swordfish with Marinated Fennel, California Olive Oil, and Micro-Pea Tendrils
    • Red Tail Ridge Good Karma 2009
    • Grilled Octopus with Tomato Emulsion, Smoked Garlic, Chorizo Caramel, and Lemon Confit
    • Anne Amie Vineyards Cuvée A Müller-Thurgau 2010
    • Seared Scallop with Sweet Organic Carrots, Curry, Golden Raisins, and Pine Nuts
    • Fleur Pinot Noir Rosé 2011
    • Long Island Duck with Udon Noodles, Baby Bok Choy, Pickled Radishes, Burnt Scallions, and Chai-Spiced Coconut Broth
    • Foxglove Zinfandel 2010
    • Dark Perugian Chocolate and Hazelnut Cake, Grappa, Balsamic and Merlot Sabayon, Spiced Port Reduction, Currants
    • Viñedo de los Vientos Alcyone NV
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 02.21.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

July 2015

S M T W T F S
28
29
30
1
2
3
4
 
 
 
Lima to London Wed, 07.01.2015
 
 
 
 
5
6
7
8
9
10
11
 
 
 
Beard on Books Wed, 07.08.2015
 
French-Italian Summer Feast Wed, 07.08.2015
 
Flavors of Oaxaca Thu, 07.09.2015
 
 
 
12
13
14
15
16
17
18
 
 
Bastille Day Fête Tue, 07.14.2015
 
Beard on Books Wed, 07.15.2015
 
Summer in Campania Wed, 07.15.2015
 
New York Meets Vienna Thu, 07.16.2015
 
 
Seattle Sat, 07.18.2015
 
19
20
21
22
23
24
25
 
 
Summer Seafood Celebration Tue, 07.21.2015
 
New American Wed, 07.22.2015
 
Enlightened Eaters Wed, 07.22.2015
 
 
 
Chefs & Champagne® Sat, 07.25.2015
 
26
27
28
29
30
31
1
 
 
Sophisticated Duet Tue, 07.28.2015
 
Beard’s Barbecue Joint Wed, 07.29.2015
 
Destination Costa Rica Thu, 07.30.2015
 
 
 
JBF Kitchen Cam