Stories /

On the Menu: April 18 through April 24



April 16, 2010


Here’s what’s happening at the Beard House next week: Monday, April 19, 7:00 P.M. Garden State Bounty For his second trip from the Liberty House to the Beard House, chef Philip Campanella is joining forces with chef and seasonal-dining advocate Jerry Villa to cook up a dinner that showcases local bounty from the fertile fields of the Garden State. Tuesday, April 20, 7:00 P.M. Best of San Francisco Gregory Short served as Thomas Keller’s sous-chef at the French Laundry before working throughout France in restaurants like Taillevent. Now at Masa’s, he is joined by pastry chef John McKee and master sommelier Alan Murray in upholding the legendary restaurant’s 25 years of superior dining and wine service. Wednesday, April 21, 7:00 P.M. From the Hearth Fans of Jim Lahey’s signature breads at Sullivan St. Bakery and Neapolitan-style pizzas at Co. are well aware that this is one chef who knows his way around an oven. Inspired by the theme of the hearth, Lahey has designed a homey, inviting menu of some of his favorite dishes. Thursday, April 22, 7:00 P.M. West Coast, North to South Chef John Garcia began his career at the Hotel Del Coronado in San Diego, then worked for David Burke, the Patina Group, and Kerry Simon before taking on his current position at the W Hotel San Diego. His ambitious New American cuisine with Asian influences perfectly reflects the luxury of the cosmopolitan retreat. Friday, April, 23, 7:00 P.M. Southern California Celebration Named after Santa Monica’s most fabled landmark, the century-old Moreton Bay fig tree, Fig pays more than lip service to sustainable and local products, employing a forager to seek out ingredients from nearby farms and markets. Chef Ray Garcia treats his pristine raw materials with respect, crafting irresistible, bistro-inspired dishes. For details and reservations, visit or call 212.627.2308.