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
  • Call 212.627.2308 to reserve
 
 
 

October 2013

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Taste America: Philadelphia Fri, 10.04.2013
 
Greenhouse Gallery Mon, 09.02.2013
 
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Greenhouse Gallery Mon, 09.02.2013
 
Boston Tea Party Sun, 10.06.2013
 
Greenhouse Gallery Mon, 09.02.2013
 
Animal Dinner Mon, 10.07.2013
 
Greenhouse Gallery Mon, 09.02.2013
 
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Greenhouse Gallery Mon, 09.02.2013
 
Cuisine of the Sun Wed, 10.09.2013
 
Greenhouse Gallery Mon, 09.02.2013
 
Toronto Pastiche Thu, 10.10.2013
 
Greenhouse Gallery Mon, 09.02.2013
 
Taste America: Los Angeles Fri, 10.11.2013
 
 
Greenhouse Gallery Mon, 09.02.2013
 
Taste of Modern Luxury Sat, 10.12.2013
 
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Greenhouse Gallery Mon, 09.02.2013
 
Greenhouse Gallery Mon, 09.02.2013
 
Greenhouse Gallery Mon, 09.02.2013
 
Greenhouse Gallery Mon, 09.02.2013
 
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Newfoundland Heritage Fri, 10.18.2013
 
Taste America: Phoenix Fri, 10.18.2013
 
Greenhouse Gallery Mon, 09.02.2013
 
Savoring Seattle Sat, 10.19.2013
 
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Greenhouse Gallery Mon, 09.02.2013
 
Greenhouse Gallery Mon, 09.02.2013
 
2013 JBF Food Conference Mon, 10.21.2013
 
2013 JBF Leadership Awards Mon, 10.21.2013
 
Greenhouse Gallery Mon, 09.02.2013
 
2013 JBF Food Conference Mon, 10.21.2013
 
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Greenhouse Gallery Mon, 09.02.2013
 
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JBF Awards