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Hanging with Harris at the Beard House, Part 3

JBF Editors

JBF Editors

May 14, 2014


For the third installment of our "Hanging with Harris at the Beard House" series, Billy is in the dining room with William Grant’s Jamie Salas as he shakes up a Sanguniello Paloma, made with Milagro Tequila, to pair with chef Billy Oliva’s menu. Then it’s down to the kitchen where Oliva, chef of Delmonico’s, the country’s oldest restaurant, shows him his twist on the classic combination of scallops and bacon.

Check out our archives for Peter Chang's crispy pork belly and Akira Back's fluke crudo.

Tune in next week when Billy is in the kitchen with chef Bryce Sherman of New York City's Betony, one of the 2014 nominees for our Best New Restaurant award.

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