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Featured Menu: The Craft of Charcuterie

JBF Editors

JBF Editors

January 21, 2016


With over 200 events at the Beard House each year, our calendar is overflowing with top toques and rising stars from restaurant kitchens across the country. Each dinner at the Beard House is a unique culinary experience, but every so often a specific event will have our stomachs rumbling simply by scanning the menu. Read on to learn which event has piqued our palates lately.

Friday, January 22, 2016
The Craft of Charcuterie

The last time chef Joshua Smith brought his meat-minded coterie to the Beard House, diners were treated to a veritable cornucopia of the cured, the smoked, and the salted. This year Smith has assembled an equally protein-partial crew from across the nation for an edible master class in the potential of preserving. After feasting on the chefs' no-holds-barred charcuterie spread, Beard House diners will sit down to a five-course meal filled with lighter delights like Hiramasa Kingfish with Avocado, Yuzu, Buttermilk, and Radishes; as well as sinfully indulgent meat masterpieces like Veal Sweetbread, Cheek, and Tongue Terrine with Chicories and Tuna Dressing; and New England Tourtière with Heritage Pork, Wild Boar Bacon, and Black Truffles. Yes, please.

"While the menu will still highlight an artisanal meat spread during the reception (it’s cold-cut nirvana by another name!), the tasting menu will more subtle when it comes to meat," explains Izabela Wojcik, JBF director of house programming. "The chefs will use cured and aged meats as accents and flavor boosters, until you get to John Tesar's completely off-the-wall 240-day dry-aged rib-eye. And no meat-fest could be complete without including bacon in the dessert." That's right—in the form of Tortino di Cioccolato with Applewood-Smoked Bacon, Chocolate Ganache, Farro Genovese, and Salted Caramel GelatoCheck out the event listing for the chef lineup, full menu, and to book your seat.

For all upcoming Beard House dinners, check out our events calendar