On the Menu: May 22 through May 28

On the Menu Tuesday, May 24, 7:00 P.M. Relais & Châteaux Uncorked Long before “housemade” and “local” joined the popular culinary lexicon, JBF Award nominee Ryan Hardy was leading the country’s budding sustainability movement at Montagna, located in the Relais & Châteaux–designated Little Nell. For this special Beard House dinner, Hardy’s tempting cuisine will be paired with boutique wines from Betts & Scholl. Wednesday, May 25, 7:00 P.M. Vermont Heirloom Farm Dinner A native Vermonter committed to using local suppliers, chef Jason Merrill of the ultra-exclusive Quechee Club has designed an impeccable spring menu to showcase his favorite heirloom ingredients and growing practices. Each course will be accompanied by a biodynamic wine. For details and reservations, visit jamesbeard.org/events or call 212.627.2308.

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